Sublime8365
Well-Known Member
I'm looking to brew a very high ABV brew (around 11%) and have it drinkable about 2 months after brewing it. The only recipes that I've found for such a brew are for an imperial IPA. Question is, why can't I make a porter/stout/barleywine that is ready in about 2 months? Is there really a big distinguishable different in the taste of these stouts/barleywines, etc at 1 month after bottling vs 6-8 months?