Orfy's Hobgoblin Clone

[Wezzel]

Why does beer taste REALLY good when it's nearly gone?

I brewed Orfy's Hobgoblin Clone earlier this year and it went into the King Keg in April. I used Fullers yeast ('cos I had some to re-use). After a few weeks in the keg it tasted okay. Just okay, mind and I thought that I wouldn't brew it again. I haven't been drinking it very fast and until last week it was in the garage which was just too warm for it to taste right anyway.

Last week I brought a brew fridge on ebay, set it up and slapped the keg inside. God, what a difference. My brew which is now at about 12 degrees is absolutely beautiful and one of the best beers I have ever tasted. The trouble is I've only got about 8 pints left

I now need to make it again and wait another 3 or 4 months

[seymour]

Well, I guess you'll just have to brew it every month. That way, starting in 3-4 months, you'll always have another batch coming into it's peak. You're right though, a dark malty grainbill with Fullers yeast given a lengthy warm fermentation is mesmerizingly delicious.

[jimp2003]

I have a had a similar experience with a dark mild I brewed sometime ago and used the Fullers yeast. It has been sat bottled in my warm garage for a couple of months and tastes better than ever.

[Wezzel]

Think I'll make 2 batches now. A low gravity session beer that I can drink soon and another Hobgoblin that I can leave to mature for a couple of months or so.

I love this hobby