toadskin
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I have found that some of my brews drink best young, at around the 4 weeks in the bottle time. After that they seem to lose their hoppiness and begin to mellow right out.
My thought is, can you stop the ongoing maturation in the bottle with ultra-violet light? Sort of an ultra-violet pasteurization and would that help preserve the tastes/aromas that you want or at least prolong them?
Has anyone tried this?
My thought is, can you stop the ongoing maturation in the bottle with ultra-violet light? Sort of an ultra-violet pasteurization and would that help preserve the tastes/aromas that you want or at least prolong them?
Has anyone tried this?