StankAle

Recipes 

I have read about this quite a bit and I decided to post here to get some cut-and-dry advice.
I am not completely clear on how long to let beer age after kegging. . I do know that higher gravity beers need to age longer than low gravity beers; but I have no idea why.
For instance, I was looking at these ale kits and I could not figure out how they came to their "ready" dates. Some say ready in 4 weeks while others say ready in 6 weeks. This is not always dependent on final gravity.
I doubt this will get any replies but I am trying to figure out how long to let my own recipes sit before tapping and drinking.
Thanks all.

cheezydemon

Recipes 

3 weeks or so after kegging or bottling is most recommended. Longer will make it better, but most people aren't that patient.

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BOTTLED: "Route 66 IPA" 7% ABV, "Dave's Imperial Stout" 12% ABV , "Spider Imperial Stout" 9%ABV , "Mutt Irish Ale" 7% ABV, "Sorta Sierra" IPA's 4.4% ABV, "Habanero Ales" 5.5% ABV, "Pumpkin Seed Ale" 5.5% ABV , "Marzen" Lager, "Step child Ale",
PRIMARies: "Caramel Amber" , "Black Porter"
SECONDARIES:1 :"Miller Ale"
On DECK: Another Russian Stout

Matt Foley

Recipes 

I agree that it depends on the beer. I probably won't be much help here. But, I have rarely been patient enough to give a beer the aging it truly deserves. That being said, I have had wheats, blondes, and other lighter beers that I drink and like within a few days of kegging and force carbonating. Other darker beers I have tested after a week but felt they were truly much better after about 3 weeks. So, I would advise being patient as possible on most beers, but sampling along the way.

html034

Recipes 

it's ready when it tastes good.

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Primary: May '09 APA
Bottled:

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niquejim

Recipes 

couldn't say it any better

EdWort

Recipes 

+1 I try to make it 8 weeks from brew day, but it depends on supply & demand.

Being on a diet has helped in the building up supply.

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Cheers,

EdWort



Haus Pale Ale, Bavarian Hefeweizen, Robust Porter, Oktoberfest Ale, Wounded Knee IPA, Rye IPA, BCB IPA, Kolsch, Apfelwein

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mrfocus

Recipes 

+2
(10 character limit)

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Primary:
Secondary: Apple cider x 2, Doppelbock, Red, Oatmeal Stout, West Coast IPA x 2

Bottle conditioning: RIS
Keg conditioning: La Fin du Monde clone
On tap: Maudite clone, Double Munchen, Oktoberfeast, Oktoberfest Pilsner

Planning: Brewed in 2011: 22 (2010: 15, 2009: 29, 2008: 21, 2007: 1)

Wine made in 2010: 6 kits (2009: 19, 2008: 30)

StankAle

Recipes 

Is this 3 weeks chilled or 3 weeks @ room temp?
I know that beers mature slower at fridge temps.

mrfocus

Recipes 

Well, age it as long as you can at 60-68F and then put it in the fridge a couple of days before consuming.

Suggestion: Just brew another batch to keep your mind off of it.

__________________
Primary:
Secondary: Apple cider x 2, Doppelbock, Red, Oatmeal Stout, West Coast IPA x 2

Bottle conditioning: RIS
Keg conditioning: La Fin du Monde clone
On tap: Maudite clone, Double Munchen, Oktoberfeast, Oktoberfest Pilsner

Planning: Brewed in 2011: 22 (2010: 15, 2009: 29, 2008: 21, 2007: 1)

Wine made in 2010: 6 kits (2009: 19, 2008: 30)

StankAle

Recipes 

I hear ya. I actually have TONS of beer in bottles. I am just so excited to pull a beer from the tap!!