I posted another thread about the esters I got from Cooper's yeast when fermented even at 63 degrees. I had two other beers in the same place, neither had that problem, but different yeasts were used. Anyway, my question is this. I tried a little glass of the stuff as I was bottling and it was damn good. I couldn't wait to crack one open. So I waited the barebones amount of days, which in this case was under a week. I cracked one open and it was ester city. Why wouldn't it have tasted this way before bottling?
There are three rules that I live by: never get less than twelve hours sleep; never play cards with a guy who has the same first name as a city; and never get involved with a woman with a tattoo of a dagger on her body. Now you stick to that, and everything else is cream cheese.