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-   -   3 weeks 70? Is anyone's beer really that good after only 3 weeks in the bottle? (http://www.homebrewtalk.com/f35/3-weeks-70-anyones-beer-really-good-after-only-3-weeks-bottle-79221/)

TheH2 09-05-2008 03:26 PM

3 weeks 70? Is anyone's beer really that good after only 3 weeks in the bottle?
 
Just curious.

Seems like it takes 4 weeks to be pretty good for me and 5 weeks before I actually want to drink it. I always taste after 3 weeks, but maybe not anymore, seems like such a waste of beer.

Should the mantra be 5 weeks 70, or do my beers just take longer to condition?

flyangler18 09-05-2008 03:27 PM

Quote:

Should the mantra be 5 weeks 70, or do my beers just take longer to condition?
The mantra is a minimum 3 weeks @ 70- YMMV, especially if there are harsh flavors that need mellowing. :mug:

DrinksWellWithOthers 09-05-2008 04:16 PM

Anywhere between 3 and 5 weeks for me. It depends on the style and brew.

TheJadedDog 09-05-2008 04:38 PM

It really depends on the style. A bitter or a regular IPA can be done in 3 weeks, whereas a Northern Brown or Amber may take longer. They you have the big beers that take forever to mellow out.

BigKahuna 09-05-2008 04:43 PM

I start at 3 with a bottle or 3, but then I stash the rest for a few months...ya know...just till it comes back into rotation.

IowaStateFan 09-05-2008 05:32 PM

I've got a co-worker that used to brew. He gives me hell about being inpatient when I tell him I'm sampling bottles at 4 weeks. He thinks it takes a minimum of 8 weeks in the bottle to properly condition. You know what? He's right!! The longer they sit (up to about 6 months) the better they get. I like Big Kahuna's approach. Get a quick sample at 3 weeks just to satisfy your curiosity and then stash them away for a couple more months.

IrregularPulse 09-05-2008 05:45 PM

Last night swmbo asked when we could drink that stuff I bottled on Wednesday (I split the sample with her) I told her we'll split a sample bottle in 4 weeks, then not touch them again for a couple months (Chocolate Hazelnut Porter). She thought I was joking, then got real sad when she realized I wasn't.

Beerthoven 09-05-2008 05:50 PM

The yeast and fermentation profile can make a big difference. I used Wyeast California Lager yeast for the first time in a steam beer, and its taking forever to mature. However, Wyeast's German Ale yeast matures very quickly, so much so that I expect to start drinking my 6% ABV Octoberfest-style ale just 3 weeks after bottling (6 weeks total from brew day).

Aging beers can help a lot. But if you brew good beer to begin with (i.e., with no flaws that need time to age out), then you can start drinking them sooner rather than later.

BigKahuna 09-05-2008 05:53 PM

Quote:

Originally Posted by Beerthoven (Post 835762)
But if you brew good beer to begin with (i.e., with no flaws that need time to age out), then you can start drinking them sooner rather than later.

EAC JERK!:D

BierMuncher 09-05-2008 06:01 PM

Actually the mantra for carbonation is:


21 days at 70+ degrees

21 days at 70+ degrees
21 days at 70+ degrees
21 days at 70+ degrees
21 days at 70+ degrees
21 days at 70+ degrees

No shorter...no cooler...

This doesn't mean the beer is at it's best...only that it should not be expected to be carbonated until then.

A lot depends on how long the beer was bulk conditioned in the primary/secondary too.


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