Today we bottled the India Pale Ale, for which we used Munton’s Plain Light Malt Extract. This is the first brew which we tried the “fancy” sugar, and we did notice a difference, especially in the primary. It took almost an extra day to start vigorous fermentation. The instructions said to bottle after 6 days in the secondary, but we left it for two weeks instead. It can only make it better in the long run! Here’s a photo of the IPA fermentaion:
It’s true that aging does make it tastier. The Pilsner (our second batch) which was bottled on February 19th, had a tanginess to it when we tasted it a couple weeks later. Now, a month and a half later, it has smoothed out and it just tastes awesome. Patience is everything, for beer and wine, I’m learning. KEEP A JOURNAL if you’re brewing – trust me, the mind gets quite foggy when you get so many going.
We are up our ninth batch of beer! We’ll have to do something special for our tenth brew. I’m thinking our Canada Day special – a Maple Red! 🙂 That would certainly give it a nice long opportunity to age to perfection.