Homebrew Instructions
If you're unfamiliar with drinking homebrewed beer, here are a couple of things to keep in mind:
- Bottles will contain a small amount of sediment that will settle at the bottom.
- This sediment is harmless (composed mostly of dead or dormant yeast, extra vitamin B if you want it), but will alter the taste and mouthfeel of the beer if it gets mixed in.
- Beer with change with age, carbonation, flavor, color, and aroma may not be the same across all bottles, particularly over long periods of time (e.g. 6+ months).
For best drinking experience, I recommend:
- Storing the bottles somewhere dark, or at least out of direct sunlight. Ideally somewhere with minimal temperature fluctuations between 40-60 degrees F.
- Put bottles in the fridge 24+ hours in advance. This helps any suspended sediment settle out, and slightly reduce pressure for less eventful uncappings.
- If you haven't had a bottle in a while, I recommend opening it over a sink, just in case any additional fermentation has occurred and you end up with a gusher.
- Don't drink directly out of the bottle; pour gently into a glass and leave the last ~1oz behind in the bottle (depending on when you start to see sediment travel towards your pour).
What to expect as your homebrewed beer ages:
- While homebrewed beer will change over time, it will never become a health hazard.
- Older beer, particularly bottles not properly stored or sanitized/capped may oxidize (effectively turning the beer to vinigar) or skunk (to make smell like skunk spray or marajuana), while still safe to drink, they may no longer be enjoyable.
- With age, flavors and aromas from hops, jalapenos, and alcohol tend to mellow. Consequently malt (grain) flavors tend to become more center-stage, as can certain adjuncts like basil.