Originally Posted by ArcLight
After you ferment your ale (not Lager), and bottle it (I keep the bottles in a dark area at room temperature for 3 weeks), what do you do next?
I keep it in a dark work room that in winter is around 50 Deg F in winter, and 68 Deg F in Summer. I let the bottles sit an extra month, then begin consuming them. Note - these are not high gravity beers, 1.055 max.
1. do you think this is too soon?
2. Would the taste be improved if they were stored in a cooler place, say 50 degrees for 1-2 months?
What do I do next? After 3 weeks in a bottle, I always drink. In fact, I always start drinking way sooner than that. I'll typically crack one open a few days after bottling, then one week, then two weeks, etc.... I like to taste how the beer is aging.
So to answer question #1, no, that is certainly not too soon.
to answer questions #2, yes or no depending on the type of ale (is it an IPA? if so, then more than likely the hop flavor/aroma will start to decline after another 2 months vs. if it's a stout/porter, the beer will probably get more balanced/complex the longer it ages).