Conditioning really does make a difference - so be patient

[Waffty]

I brewed a Woodfordes Nelsons Revenge earlier in the year & to cut a long story short, I had an issue with my FV temp control system, which resulted in me 'cooking' my brew at 26 degrees C for a couple of days before I realised.

I fixed the issue & left the beer ferment out but as suspected, the taste had a harsh fruit like flavour which wasn't at all nice. I thought about binning it there an then but thought I'd try to correct the issus by adding a dry hop of goldings (around 10g worth), which I left in there for a week. I tried the brew again & it still wasn't up too much, so I put it to one side & forgot about it.

That was 6 weeks ago, so you can imagine my surprise, as I tried one last glass before it deffo went down the drain & it tasted really nice i.e a very defined hop profile, with a really nice malt after taste & as clear as crystal.

So whilst I'm not saying a long conditioning period can fix every issue, it's deffo worth leaving a suspect brew for an extended period of time, especially if you have the room / equipment to do so, as you may just be rewarded with something you'd all but given up on.

Cheers.

[brysie]

very defined hop profile, with a really nice malt after taste

ooh get her with her hop profiles and malt aftertaste. it was drain cleaner last week wasnt it?


no really, glad its turned out ok. i did a wherry a while back that i totally fudged with extra dark muscovado sugar and now ive only got 6 left and its lovely.
just goes to show what a bit of time does. [least that what my old dad always said when they locked him up].