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Old 12-21-2011, 03:50 PM   #1
Nov 2011
Russellville, KY
Posts: 55

OK, so I brewed an ESB a few weeks ago and it has been in the bottle for about 2.5 weeks. I put one in the fridge yesterday and tried it after it was cold. It was pretty good. Not my favorite, but then that's not my favorite style - I mostly did it because my wife and best friend really like that style.

So, after drinking the tester, I put a few others in the fridge for future consumption.

Now I'm thinking the beer could probably do with a bit more aging. I don't know this for a fact, but I suspect it's true. The ones that I have in the fridge now... if I take them out, will they continue to bottle age properly if I take them out and let them go back to sitting in the closet at about 70 degrees? Or should I just leave them and not worry about it since they are definitely drinkable?

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Old 12-21-2011, 03:54 PM   #2
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Apr 2011
Minneapolis, Minnesota
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If you take 'em out, they'll continue to condition and carb once they warm up. I've noticed that english pales and bitters tend to be best after a month or so of conditioning. I recently had an English IPA that carbed in a few weeks, but really didn't turn the corner and taste great for a couple months.
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Old 12-21-2011, 03:56 PM   #3
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Aug 2010
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They're just drinkable now, but I bet they'll be awesome in another 2.5-3 weeks.
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Old 12-21-2011, 03:59 PM   #4
Sep 2008
Finger Lakes
Posts: 752
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Let em condition! I just made a ESB and added some Special B to it. At first hated it but later I was amazed at how much it changed it 3 weeks.
"Your HYDROMETER is the only BEST indicator of fermentation activity. Nothing else is accurate or consistent"...Revvy

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