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Yeah, I let mine sit for 3-4 weeks typically on purpose. As the batches I've done have aged, i continually learn that time is beers friend. I just had a smoked porter that I bottled at the end of December, it was the best bottle I've had yet from that batch, really smoothed out! I still have...

I went to a Zacharys in San Ramon, CA recently, had some great deep dish pizza, and they had Stone IPA on tap, not bad at all for a pizza joint!

Was it in secondary or on the primary yeast that long? Either way taste it! If it was in secondary its probably awesome! I've never aged anything that long in primary, but might have a funny taste. No idea till you try it!

I have gotten flavors like that at 2 weeks before in a brown ale I did recently. At 3 then 4 weeks the flavor was completely gone. Sounds like its young.

Mine took 3 weeks to mellow out, and got better with time. Mine was an OG 1.050 smoked porter. Been bottled 3 months now and is amazing! I just did a brown ale also, and I opened the first one at 2 weeks to try it and it wasn't ready yet. 3 weeks it was much better, 4 weeks tomorrow going...

I did a smoked porter in the beginning of december, extract recipe similar to yours. Came out fantastic! Took a good 2 months to age out correctly, but now its smooth, dark, and very roasty with a nice toasted smoked flavor. Big hit with my buddies over the winter! I have a few left now...

Yeah, my LHBS is about 20 miles away or so. I go there for a lot of my stuff, especially the heavier things. shipping is often brutal if you aren't order it in large quantitys.

Isn't Malto Goya the same thing as you are describing above? Unfermerted wort? I've seen it at the mexican grocery stores here in town and was told it makes a decent starter in a pinch!

Quite the find! Some of those should be interesting after all that time, others more scary!

The smack pack shouldn't have hurt anything, it went in clean. I would let it condition for a bit before you judge on the final taste, I typically let my stuff go 3 weeks minimum in bottles.

Time really is a cure for things. Every beer I have made so far tasted better at 3 weeks bottle than 2 weeks. They all still have a slight off flavor that soon. I just had the smooth nut brown ale last night that was in the bottle 3 weeks total and fridge for 3 days. Was MUCH smoother than a...

Yeah, put it in a pan of water and throw a towel or shirt over it to act as a swamp cooler

SN pale ale was the first good beer I ever had, then it snowballed from there quickly!

I drink when playing golf earlier than when I drink brewing!

I have a smoked porter that is almost bottled for 3 months now, it gets better and better. Have a brown ale that will be coming of age shortly in the bottles about 3 weeks. Going to do 1 more cold weather brew soon, maybe an oatmeal stout, then go for a belgian during the warmer summer...

Done

Yeah, the primary fermentation is complete. When you ad the bottling sugar though you kick start things again, the yeast eat the little sugar you gave them and produce the Co2 that gives you carbonation

Yeah, thats normal sediment. I don't touch my stuff once its bottled to let it settle out nicely for at least 2+ weeks. (I'm nervous, I typically drink one at 2 weeks, but it most gets better in another week or two.) Throw it in the fridge for a few days and let it cool down, then ready to...

The nut brown ale I got from midwest supply used 1lb of brown sugar as part of the fermentables! I forgot it at first, it was suppsed to be in full boil time, but I didn't add it to the boil until about 15 minutes left. I don't think this will have changed anything much, I'm going to try one...

Incandescent light won't hurt anything, its just direct sunlight? Thats good to know, my wife wants to move my bottle collection to a shelf that is not behind a cabinet! These are all brown stuff already in bottles. They will be exposed to normal incandescent light a few hours a day, but...