I know there's a lot of people who do specialty beers for the Fall & Winter. I'm wondering if these need a lot of time in the bottles, or an extra long fermentation?
I'm getting ready to do my next batch (an ESB), but I wasn't sure if I should get one of the "spiced" seasonal brews working now before the ESB, so that they'll be ready for the proper season?
Any of the "pros" know when is the best time to get a Pumpkin Ale, or a spiced Holiday Brew into the mix?
Planning: 4 Bines IPA, Heights #10 Irish Red