old boy brewer wrote:
Being new to this forum, I'm learning a lot. I have not allowed my beans to age for more than 2 days. I'm pleased with the quality but an anxious to learn from those who age the beans and what they find different form non-aged beans. I'll start to age them today but interested in knowing what the group has found in the difference.
Yeah it definitely makes a massive difference in alot of cases... And it honestly really depends on the bean, I wouldn't listen to anything saying it has to be x amount of days rest across the board for all beans. There are too many variables to how much rest is needed, and a range may be more appropriate. I've found some beans too early are just incredibly flat, not much origin characteristics at all, and flavours are just bland. Others seem just too acidic/sour. And others I've had sitting around after completely forgetting about them, and 5 weeks postroast have been still stunning! But definitely play around with rest times old boy brewer, you'll be amazed at the differences that can be tasted!
