I’ve learned brewing mostly from books, the Internet, and Dan, mentor and vendor to Vancouver’s homebrewers. On top of what I’ve read and been told, there are a few things that I do because they make sense to me. One of those things just made sense was leaving freshly bottled beer in a heated area of the house for the first few days. You know, to quicky awaken dormant yeast to carbonate my beer.
Well today, for reasons that will be apparent in a later post, I found myself watching the Brooklyn Breweries video about bottling their Local 1 Belgian Strong Golden Ale. About halfway through the video the brewmaster Garrett Oliver mentions how, after bottling, the bottle-conditioned Local 1 spends a week in the warm room.
He doesn’t say why, but I’d say that pretty much confirms my reasoning.
