Originally Posted by SumnerH
Can you re-explain your plan? You said you plan to age it 8 weeks before tapping , and brewed it 7 weeks ago--so that makes it seem like you plan on tapping it in 1 week. But then you say you have 6 weeks left. The math doesn't add up.
I don't count fermentation time as aging/conditioning. This was a big beer, and it didn't completely finish fermenting until week four. I left it another week to allow clean up by the yeast.
When I say I plan to age/condition for 8 weeks, that is 8 weeks post fermentation. It seems that aging or cellaring beer means to leave it in a secondary for as long as necessary. Although I don't have a cellar or a fermentation chamber that I can leave the beer in to age at ~50F, my question spawned from the fact that we age our bottled beers for 3 weeks for carbonation, yet they get better the longer they age. My assumption would be the longer a beer ages in the keg the better it will get too, seems logical.
Since we age bottled beer at 70F for at least
3 weeks (for carbonation, but longer for better beer) I assmed keeping the keg at room temperature, for whatever the aging period deemed reasonable, would be acceptable just like bottle conditioning.
Does this make sense? FWIW I am in no huge rush to derink this beer, I want it to be ready