Originally Posted by william_shakes_beer
When looking at the ingredients in an extract recipie, what ingredient or combination of ingredients would tend to point toward a longer conditioning period?
The short answer is the beer's original gravity.
Something in the 1.040-1.050 range doesn't need much conditioning time.
When you move up to Imperial-style beers, double IPAs, barleywines, etc. that have an OG in the 1.070+ range is when you're looking at longer conditioning times.