Originally Posted by TristanL
If it was me I'd wait as long as you can stand it and then start quaffing
I agree with TristanL and Tom Petty: The waiting is the hardest part. There's some kind of science behind the waiting, as well as several centuries worth of German brewing techniques, and there are at least some
people with the tastebuds to validate the importance of both the science and the techniques. I can't make any specific citations for any of those statements, though...
But, if it tastes good at two weeks, drink it!
I did my first "lager" in May (I say "lager" because I used Wyeast 2112 California Lager yeast and fermented at 60 degrees), and somehow waited until 10 days ago to tap it. It is a Vienna/Marzen and it's flippin' delicious after more than three months at 34 degrees!