conditioning kits v ag

[brydo]

hi guys, ive done a few kits and a few biab now and it seems to me that the biab brews seem to be drinkable quicker than the kits. has anyone else found this ? ive done a coopers heritage lager, youngs harvest pilsner and coopers canadian blonde and they dont seem to get good till about the six or seven week mark in the bottle where as the biab brews are, whilst obviously getting better with age, are very drinkable after 3 to four. any comments ?

 

[clibit]

Absolutely. That's normal.

 

[Slid]

hi guys, ive done a few kits and a few biab now and it seems to me that the biab brews seem to be drinkable quicker than the kits. has anyone else found this ? ive done a coopers heritage lager, youngs harvest pilsner and coopers canadian blonde and they dont seem to get good till about the six or seven week mark in the bottle where as the biab brews are, whilst obviously getting better with age, are very drinkable after 3 to four. any comments ?

I think we all have found this, as clibit says. Nothing wrong with kit made beer, very drinkable, but it is surpassed in quality by beer from fresh grains, or by adding some fresh grain, mashed, to a kit.

 

[brydo]

yeah the kits have been very decent no complaints from me, AG is better i would say though. was just curious as to the difference in conditioning times. is there a reason why the kits take longer to develop ? glad its not just me that has noticed this

 

[clibit]

My theory is that extract has a flavour that it must pick up from the manufacturing process, and these fades with conditioning time. Could be wrong.

 

[Slid]

yeah the kits have been very decent no complaints from me, AG is better i would say though. was just curious as to the difference in conditioning times. is there a reason why the kits take longer to develop ? glad its not just me that has noticed this

There are many conjectures on the subject. My guess is that there are enzymes in the grain that are advantagous to the maturation process and that these do not get across the process of concentrating the wort to can it.

If someone who does brews from extract as well as kits and AG could add an observation on conditioning times for extract brews, this might be useful?