Originally Posted by jmadway
Yooper, on the topic of amount of time to age certain styles of beer, I just read a post of yours where you said you are drinking your IPA's 2 weeks after brewing them. Would this be the same with a double IPA? With, say, a 1.080 OG? Does a high ABV necessitate aging it a bit longer despite the fact that you want the fresh hop flavors and aroma?
Not really. Fermentation temperature control and pitching the proper amount of yeast mean the DIPA won't be "boozy" and off flavors don't need to age out. Once it's clear, it's ready to dryhop and package.
A well made beer simply doesn't need longer than about 3 days after it reaches FG in the fermenter, although no harm may come by leaving it longer. If the beer needs more time for off-flavors to age out, then that's an issue better fixed by fixing mistakes for next time.
Some flavors, like oak, smoke, roast, etc, may take a bit longer to meld well and then more time in the bottle is the fix for that.