belgian wit question

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odoyle87

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I just finished brewing a well made wit recipe. There is one question though so that none of the bottles go to waste. how long should a wit be aged before tasted?
 
I just did my first Wit. After three weeks in the fermenter and two weeks in the bottle it was good. After three-four weeks in the bottle it was excellent. And gone.
 
Wits are best drank relatively fresh, this isn't really an ageable style unless you brewed a higher alcohol version (which might be interesting come to think of it...)
 
I've never used bottled acid (I dunno, somehow adding chemicals out of bottles just seems wrong to me :) but I'm a big fan of acidulated malt for styles that like a bit of tang. I use half a pound in my wit (see my recipes link), which is pretty subtle, so I'm actually considering increasing that next time I brew it.
 

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