So this may seem like a silly question, but here goes, when does the "aging" start, from the time it enters primary, or from the time it is bottled/kegged and carbing?
In my mind, when the yeast quit working the beer begins it maturation or aging. I've had beers mature in bottles and I've had one beer that did much of is maturing in the primary. Some beers never need aging, some need lots.
Thanks, oddly its one of those things that i could always understand, but for some reason the last couple of weeks I keep thinking, "no that's not right, is it?"
Kind of like when you look at a word and it just doesn't look right.
There's no hard line on when "aging" begins. Personally, I think of it is as the point beyond which one would normally bottle the "finished" beer. So after fermentation, lagering or dry hopping.