Originally Posted by jdround
That is what I thought. I have them stored at approximately 72 degrees. Just tried out of curiosity... I am sure it will be more refined next week but had to try....
I know exactly what you mean. I have a Belgian Dark Strong that is bottle conditioning right now. It was bottled last week, so it has only been conditioning for 8 days as of right now. I KNEW it was not ready yet, but I still felt compelled to try one yesterday (at the one week mark) just to see how it was coming along. Of course, it was barely carbonated and still too sweet (priming sugar not fully fermented yet), but I still had to try it. Maybe one day I will learn to wait 2 or 3 weeks before trying the first one, but, for some reason I still enjoy drinking the semi-flat, not-quite-ready beer, just so I can monitor it's progress!