Sat Oct 04, 2014 11:32 am
In my opinion at that stage unless its in oak there isnt much changing going on. Might as well get it in bottles carbing and conditioning. Suppose you had two beers in front of you. Each a year and a half old. One was bottled 6 months ago, the other just one month ago. Which do you think would have a better aroma, appearance, flavor? Considering they are sours and you add food at bottling, my money is on the one that had more time in the final package.
Last edited by
Klickitat Jim on Sat Oct 04, 2014 11:36 am, edited 1 time in total.
