Rockweezy

Recipes 

When you judge the age of your beer is it from the date you brewed it or the date you bottled it. I am trying to age my IPA and want to have it near its prime (I am guessing two to three months), but don't know when I should begin my countdown from.

Normally, I am too anxious to care about this part, thus have no idea.

Blender

Recipes 

For me I would begin from the bottling date. After it has time to carbonate then a cooler storage area seems to be the way to go.

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Gary

gnef

Recipes 

i would actually say the brewing date. this is because when you bottle may vary from batch to batch, and to give consistency, the brewing date should be used.

wines are dated by their grape season, not by when they were bottled. i think it should be similar for beer.

but to each his own...

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Walk-In Serving(14): Oatmeal Stout, Hard Cider, Belgian Tripel, Liquid Stupid, Belgian Dark Strong, Red Bull, Rye IPA, Double IPA, Imperial Stout, Irish Red, Scottish 70/-, Belgian Wit, Nut Brown, Traditional Mead
Walk-In Cold Storage(~50): Cysers, Braggot, Melomels, Ciders, Traditional Meads, Persimmon wines, Dry Stout, barleywine, cream ale, sodas, Chocolate stout, milk stout, and others I can't recall.
Fermenters (0): Nothing current.

Walker

Recipes 

Alright, I'll be the other conflicting opinion.

I start measuring from the time I rack it to the secondary. Ferment is over, flavors are starting to mellow, and the beer is clearing up.

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Blender

Recipes 

We sure cleared that up folks.

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Gary

Brewtopia

Recipes 

I'd tell you where I measure from but that's another forum altogether.

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dibby33

Recipes 

A beers best age is the entire one minute that it sits in your fridge / keg prior to it opened and drunk.

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knipknup

Recipes 

I start drinking it once it is carbonated and continue as it ages. It usually hits its best flavor when I have two bottles left. Then I can't bring myself to drink them and be out. Horrible dilemma.

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Rockweezy

Recipes 

that was a whole lot of help....

gnef

Recipes 

haha. do it however it works best for you.

as you can see, we all have different methods, and for each of us, the way we do it works for us. once you figure something out, it may be different than the way anyone else does it, but it will work for you. don't worry about it

__________________
Walk-In Serving(14): Oatmeal Stout, Hard Cider, Belgian Tripel, Liquid Stupid, Belgian Dark Strong, Red Bull, Rye IPA, Double IPA, Imperial Stout, Irish Red, Scottish 70/-, Belgian Wit, Nut Brown, Traditional Mead
Walk-In Cold Storage(~50): Cysers, Braggot, Melomels, Ciders, Traditional Meads, Persimmon wines, Dry Stout, barleywine, cream ale, sodas, Chocolate stout, milk stout, and others I can't recall.
Fermenters (0): Nothing current.