Originally Posted by esarkipato
<sinp>...what's the ideal aging time and is it worth it? Are the benefits as pronounced?
For a braggot, it needs less time to age than a 16% dry traditional might, but aging will still elevate the flavors. Mostly, you're aging to allow the honey character to come back and for the alcohol to subside a little. As long as you're around 10-12%, a few months should be plenty of time. Plus, having malt in the mix helps these to be drinkable far sooner than your average mead (JAO excluded
Hope that helps.
Primary: War Imperial Red IPA, Mutiny on the Bounty Cyser
Secondary: Chinook/US 2-row SMaSh, Fuggle/MO SMaSH, Rye Barleywine, Belgian RIS, and lots of mead. :)
Kegged: I don't have any kegs yet... :(
Bottled: Simpleton Stout, Know Rye More Reason IPA, Honey Porter, Darkside Dry-hopped Brown Session