I age varying beers for different times..
NEIPAS, IPAs, pale ales I tend to go as quick as possible on, Belgians, saisons(which could be Belgian or french) I tend to go a month or 3, some others like my bitter or tripel, or stouts, I tend to wait a few months, and some of the sours could be year(s). I just blended( a few months ago, or more) a 3 year traditional(almost) gueze for my youngest's 21st birthday, took a 1 year, 2 year and 3 year, blended, and it will condition a year(until Jan) when his birthday is. His first(served) beer was at Cantillion, and he took a look at his sibling's 21st birthday beers that we had brewed, he requested probably the biggest brew I've done..(There are pics of ~30Gals in corked and capped 750's in another thread that are awesome though, I had to buy a rack to put in my "beer cave" to support ~120 bottles). We kept some to put into local comps once they start happening again.
It's all about building a pipeline, and planning brews appropriately. Doing 10 gals at a time helps, though working in IT, this whole covid thing has had me buying beer just to keep up. I would love to get to the point that I could age some of my "standard" beers a bit longer. I think some of the browns and milds could use a bit more time.
All of that being said, in normal times, the 6(ish) month aged bitter goes almost as quickly as my IPAs, the kids have friends(that have told me they are over 21) that have determined that drinking here is cheaper than a night out, so a 5(ish) gal keg lasts less than a week unless it's a sour or something odd, so maybe I have to start making crappier beer or something..
