It Really Is The Hardest Part

With very little exception, we here at FBC LOVE our beers. Steve and Aaron’s Stouts don’t last long. Jeremy’s Brown ale was gone almost as soon as it arrived. And my American Pale Ale is being very well received.

The problem lies with having the patience to let the beer age properly. Jeremy is the worst at this, giving away and consuming the beer rather quickly. Steve and I are not much better. Aaron, Ben and Josh usually have a bit more patience. But that’s only because they leave their beer at Steve’s house to help resist the temptation.

Once a beer is bottled, it goes through a process called “Bottle Conditioning.” During this process, two things happen: 1) the beer carbonates 2) the flavors mature. So, if a “green” beer is opened, it will be flat and not taste that great. Green beers can have yeasty or green apple flavors.

The first process (carbonation) happens relatively quickly, in about two weeks. The second is not as certain. Some of the lighter beers will be ready just as soon, but the heavier the beer, the more time it needs for the “volatile chemicals to break down into more benign ones and for the longer protein chains settle out.” This process takes at least three weeks and should take place at about 70 degrees for the yeast to work properly.

Even further, the beer should sit in the fridge for at least 48 hours (some say two weeks) for the beer to clarify properly. MAN this process takes forever!!

HERE is a great video on this exact subject for those interested.

It’s now been three and half weeks since I bottled my APA and I’ve tested three. I now resolve to WAIT at least another week for the beer to age properly.

On an unrelated note…..

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