I have made what I thought was some pretty decent brews (low to medium strength bitters) but have always left them in the keg for at least 4 - 6 weeks because that is how long they have taken to really reach their best.
When I made my last brew, however, I thought it is probably about time to start experimenting with water treatment as I live in the Thames Valley where the water is incredibly hard. I used Graham's water calculator in conjunction with Thames Water's water quality report and also tested with a Salifert kit.
The brew was kegged on Tuesday this week and is in the kitchen carbing up but today I couldn't resist a little taste.
What can I say but "WOW". This beer tastes smoother than the brew that I am currently drinking that was kegged in February. My previous brews have always had bitter aftertaste that I have always, mistakenly, put down to using too many, or the wrong type of hops.
I just wish I had taken the time to do this months ago and am really looking forward to upping my game.
Next stop - liquid yeasts, starters etc...
