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Old 09-08-2013, 05:46 AM   #11
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I find that Pale Ales are best about 4 or 5 weeks after brewing. Pale Ales are simple, but still they seem to smooth out a bit, even after they've cleared and have been bottled. Temperature plays a role, though. The higher the temp you store your beer during aging, the quicker they'll mature.

I use a temp controlled kegerator. I pitch at 62, then raise temp 1 degree every 12 hours, until I reach 68 degs, then I finish at room temp. After 10 days at room temp, I cold crash for 3 days at 35 degs, then into the keg and dry hops for 2 weeks at 50 degrees, then I cool to 35 for about 1 week to carbonate fully, then bottle or put it on tap. I just leave it on the dry hops the entire time, because you won't pick up the "grassy" flavors by dryhopping in the 50's, and at lower serving temps.

That's what I like to do, and my beer comes out like nectar of the Gods - but everyone has a different routine. You just gotta figure out what works best with your own equipment and experiment.

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