I'm building a porter that I'd like to bottle condition for at least several months.
Along with decent hopping for some preserving action, what else will help it last a long time?
Do the large sugars and proteins that give good body affect this one way or the other?
I'd like to keep the things that make it a chewy beer but avoid formation of/remove things that reduce cellar life.
Along with decent hopping for some preserving action, what else will help it last a long time?
Do the large sugars and proteins that give good body affect this one way or the other?
I'd like to keep the things that make it a chewy beer but avoid formation of/remove things that reduce cellar life.