Quote:
Originally Posted by Da Klugs
Long term aging by many is done at lower temperatures and humidity. The theory being it takes longer but you end up in a more complex flavor place.
|
Thanks, I thought I had heard that before. But I was wondering about the below 60 thresholds. I thought I remembered 60/60 as a long term target.
The 50% mark is what worries me as that is why I have all but stopped keeping NCs on hand. The winter here kills them. They taste like donkey balls when dry.
Great thread BTW
