Just wondering what time frames people are giving their beer at cold temps before packaging? I'm more of a traditionalist and like to give Ales about two weeks total and Lagers one month, including an appropriately speedy fermentation.
But.. the owners feel otherwise, and there's pressure to age beers less to increase production with less fermenters.
Thoughts?
But.. the owners feel otherwise, and there's pressure to age beers less to increase production with less fermenters.
Thoughts?
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