Well, primary for 2 1/2 weeks before bottling, then waited 2 weeks and had my first taste. BOOM! Right up front it's either insane hop character (not likely), or the amount of alcohol (9.9lbs of fermentables in a 5 gallon batch) I've had experience with stouts, porters, sparkling ales, and wheat ales, but nothing quite this strong. The only thing it kinda reminds me of on initial BOOM is a young Belgian Tripel I helped a friend make. Considering it's not May yet, I have time to wait for the chill/mellow
Anyone have a good rule of thumb they use for Maibock aging?