hamstringsally
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ran a trial and put some long necks away in the fridge ( 3 deg) for about 10 days thinking it would improve the flavor and today tried one out of the fridge to another one from the same batch at room temp in the shed. (10 deg)
funny thing is i was expecting the cold conditioned one to come up smoother but actually made the beer more bitter and in a way tiny bit offensive in terms of bitterness and dryness.
I did mash at 62 so always was going to be a dry beer but just trying to get my head around cold conditioning.
are the cold conditioned ones the true reading? ( do i tweak my recipe off the CCbottles? )
also always heard about chill haze but the two long necks i opened out of the fridge were cloudy and the room temp was really clear?
:blink:
any ideas?
cheers
funny thing is i was expecting the cold conditioned one to come up smoother but actually made the beer more bitter and in a way tiny bit offensive in terms of bitterness and dryness.
I did mash at 62 so always was going to be a dry beer but just trying to get my head around cold conditioning.
are the cold conditioned ones the true reading? ( do i tweak my recipe off the CCbottles? )
also always heard about chill haze but the two long necks i opened out of the fridge were cloudy and the room temp was really clear?
:blink:
any ideas?
cheers