On “Brews you can use”? How strange.
I never thought flat, warm, un-aged beer could taste so good.
Yep, I actually got around to racking last week’s brew to the serving keg. It tasted a touch sweet, probably just enough to make it fizz up in the keg. No gravity readings, no notes, no stress…. (Rough Recipe, for
posteritythe curious: quarter pound each of Simpson’s extra dark crystal, medium crystal, black malt, and Crisp Amber malt, twelve pounds of Rahr 2-row, 2 oz Fuggle in the boil, Wyeast 1028 yeast.)
While I was down there, I also tasted the ciders I started last October or November, and never touched. They’re still in their primary fermenters. That’s supposed to be a big no-no, but the ciders are still definitely drinkable. I may toss a few oak cubes in when I keg them, to complete the “rough and ready rustic” effect.