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Old 05-21-2010, 12:24 PM   #1
redalert
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All of my beers including supposed young maturing beers taste better the longer I wait to open them. I just had one of my wheats which is like 6 months old and is supposedly "best when young" but tasted much better at 6 months than at 1 month. I know it's subjective but no matter what beer I brew the longer I wait (storage at 65 F) the better the beer tastes.

 
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Old 05-21-2010, 12:31 PM   #2
Hammy71
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To my palate, the hefes taste better after months....not weeks also.

 
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Old 05-21-2010, 12:36 PM   #3
redalert
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I'm pretty new to this hobby and I've been brewing all-grain beer for only 1 year or so and in my honest opinion no matter the alc % the longer I wait the better the beer tastes. Say what you want but this has my experience. I have limited means and I only do ales at about 68F but this is my mind.

 
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Old 05-21-2010, 01:32 PM   #4
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I've never heard 'tastes better young' before.
I tend to agree with the other posters here. The last pint is always allot better than the first.

 
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Old 05-21-2010, 01:48 PM   #5
Hang Glider
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Ahhh, mostly so true. However, when I dry hop my IPAs, the dry-hop essence diminishes over time. I try to drink my IPAs within about 3 months.

 
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Old 05-21-2010, 01:51 PM   #6
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Quote:
Originally Posted by Hang Glider View Post
Ahhh, mostly so true. However, when I dry hop my IPAs, the dry-hop essence diminishes over time. I try to drink my IPAs within about 3 months.
Fair enough, I guess my beers don't really last more than 3 or 4 months in a keg.
The exception being some high alcohol brews that I have bottled that I'm aging on purpose, but thats because I think they taste better after some age.

 
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Old 05-21-2010, 01:51 PM   #7
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edit.. what he said!

 
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Old 05-21-2010, 01:59 PM   #8
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Word. All of my batches so far have been much better with age.

Although, like the previous poster had mentioned IPAs hop presence fades. I drank my IPA early and it tasted great but when I drank it later it was even better even though the hop presence had died down.
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Old 05-21-2010, 02:01 PM   #9
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You won't find any disagreement from me.
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Old 05-21-2010, 02:16 PM   #10
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Tastes better young and fresh are true... HOWEVER, that only applies when you are introducing proper oxygen at the start of fermentation, providing good nutrients to the yeast, pitching a proper volume of healthy yeast, and fermenting under controlled conditions. When you have a good control over the fermentation parameters, then your beer will be ready very quickly and will most likely be best when fresh.

On the other hand, most of us do not do all the above and the yeast need extra time to condition the beer.

An additional factor is clarity, more time = more clarity in general and that can affect taste. Cold crashing is the homebrewers most readily available weapon to clear our beer after fermentation. Filtering can speed the process but requires more equipment.

 
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