Perfect time for a export stout.

[BrettPreston]

Hi all. Happy brewing!

I'm still pretty new, just bottled and pressure barrelled my 40 pints of export stout which was a extract kit made by simply with the addition of beer enhancer and vanilla added.

It's been in the bottles / barrel since Saturday, I would like to know the best amount of time to leave till it should be good to drink?

It's currently in doors, in the same place as I fermented and wrapped in a towel to keep slightly warmer and light / sun out.

It may of had a slightly warm and quick fermentation which I feel when bottling it smells slightly stronger of alcohol and tasted slightly more roasted etc but not to bad. Drinkable I hope once conditioned.

Your thoughts please..


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[Queequeg]

Generally you need to be patient with stouts, perhapes 6 weeks maybe. Nothing stoping you trying it before then.

 

[BrettPreston]

6weeks in doors, or half and half? I plan on putting it outside eventually.

So 6 weeks is fine, but how long ideally in doors and then out?


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[Queequeg]

You want to keep it room temperature for the first three weeks so that it can fully carb, after which you can store it cooler if you wish.

 

[RM-MN]

Best is subjective. My stout has its best taste now, 2 years after it was brewed and it was stored at room temperature that whole time. I'd wait as long as I could to start drinking it now that you know how long it continues improving.