In a brew-pub, what are the pros and cons of aging beer in kegs vs tanks regarding cost of equipment, labor, product quality, etc?
I am considering 6-12 months aging of premium products (strong ales of various styles).
Anyone aging beer for such a long period wants to share how he does it?
I am considering 6-12 months aging of premium products (strong ales of various styles).
Anyone aging beer for such a long period wants to share how he does it?
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