Ah you mistook me there Nosey I was referring to Marks comment about sampling a youngish beer compared to one farther down the track.
When I first keg a beer lager especially I get a bit extra bite I recon from yeast not having flocked out yet and from carbonic acid from burst carb it mellows out after a few weeks and I recon you get a more true representation to what you have made
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No way would I Nock an award winning bevey. CHEERS!
View attachment 8581ignore the green pool
talk about water chemistry LOL
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