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Old 02-22-2013, 01:32 AM   #21
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At least make sure you "lose" a couple for about 3-4 months. I made a stout early on that I drank a lot of really young and there was a sixer that I had forgotten about and found about 4 months in and I definitely noticed a large improvement. YMMV. That is one damn good looking beer though so I can't blame ya!

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Old 02-22-2013, 01:33 AM   #22
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Originally Posted by citingzero View Post
Exactly! Makes you look forward to the magic "3 week mark" that much more
What's the magic three week mark?
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Old 02-22-2013, 01:33 AM   #23
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Have to say I'm with "upthewazzu" on this one to a certain extent.

I've frequently found porters, in particular, to be one of the styles that need a longer than average conditioning period before they get anywhere near their peak. Definitely drinkable up to that point but once they reach their peak you quickly realise why it would have been better to have forgone the sampling during early stages of conditioning so that there would have been more to drink that had reached perfection.

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Old 02-22-2013, 01:36 AM   #24
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Quote:
Originally Posted by mrkrausen View Post
at least make sure you "lose" a couple for about 3-4 months. I made a stout early on that i drank a lot of really young and there was a sixer that i had forgotten about and found about 4 months in and i definitely noticed a large improvement. ymmv. That is one damn good looking beer though so i can't blame ya!
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Old 02-22-2013, 01:39 AM   #25
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Porter (first brew) was in bottles for 12 days when I threw 2 in the fridge to have a taste. After only 24 hours, I did it, I cracked the first one after dinner.

It was perfectly carbonated and sounded like a "real beer" when I popped the cap. It looked good, it smelled good, I was stoked. The taste: it had a hint off something off (as I expected after reading all the "3 weeks in bottles" on here). I would describe it as what others have called green apple taste.

Was it horrible? I'll let you know when done with the second. I've already put another in the fridge to see what 4 days or so in the fridge will do to it. I'll stick a slew of them in the fridge next week at this time.
give dude a break; for a first brew, waiting 12 days in bottle I think is pretty good

we were all this shiny once and I know I didn't last 12 days

get a pipeline going will make it much easier to wait, because you aren't so anxious to hurry the currently fermenting batch along
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Old 02-22-2013, 01:42 AM   #26
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Quote:
Originally Posted by GrogNerd

give dude a break; for a first brew, waiting 12 days in bottle I think is pretty good

we were all this shiny once and I know I didn't last 12 days

get a pipeline going will make it much easier to wait, because you aren't so anxious to hurry the currently fermenting batch along
My first IPA goes in the bottles in a week.
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Old 02-22-2013, 01:48 AM   #27
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What's the magic three week mark?
Mind you I agree with you that for the most part beer is ready to drink much faster than most people will admit.

But let me say I bottle condition about 60 degrees and it takes a solid 3 weeks or more to carb up. So during the winter with 2 weeks in the fermenter and 3 weeks to carb I am looking at 5 weeks before it is ready to drink.

I know I could speed things up some by warmer carbing temps but I have a big enough pipe line I do not worry so much about it
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Old 02-22-2013, 01:54 AM   #28
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Noms!
Looks great. I am jealous. My porter is only a week in bottles so I have to wait that much longer.

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Old 02-22-2013, 02:11 AM   #29
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Quote:
Originally Posted by Yooper

What's the magic three week mark?
I just always see a lot of posts that recommend leaving it in the bottle without touching it for 3 weeks. The sarcastic quotes are for people that are super serious and super against tasting before 3 weeks. What happened to the "relax" part of homebrewing?
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Old 02-22-2013, 02:18 AM   #30
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I think you should try every brew you make one, two and three weeks out to see how they evolve. You didn't cave, you're just diligent in your quality control

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