Hi guys,
Matty originally posted the message below as part of the canadian blonde string, but I thought it might be better as a new topic. Hope you don't mind.
Cheers,
Oliver
Do brews made using some grains need extra time to mature? Any brew I've done with them have had an earthy/woody type of tatse? Am I maybe heating them too much, turning heat off just as it boils, or do I just need to adjust to the flavour and let it age for longer?
Cheers
Matty