Typical IPA time in primary

[Mexibilly]

The best, most delicious IPA I ever made was 14 total days primary, last 6 dry hop, 2 weeks in the bottle. Quick, easy and was definitely the best IPA I've ever brewed.
Brewed a nearly identical recipe that's in the bottle now. I went 3 weeks and 7 days and the first was definitely better, although this one is pretty good too

 

[jinghcd]

I wasn't sure if I was missing something as to why an ipa would need to age longer.

 

[AndytheBeave]

There are 2 things I wish were stickied and put on the front page of HBT. This:

I dislike blanket statements, so I try not to give them. But a well-made beer generally won't need time to "clean up" if off-flavors are not created in the first place. And aging in the bottle is perfectly acceptable if a beer does need a little age.

But the key is "a well-made beer". Properly brewed, with an optimum of healthy yeast pitched at the proper temperature, fermented at an optimum temperature, and then packaged appropriately. Many brewers cannot do that, and so a longer primary may help compensate for some mistakes sometimes.

and the advice I was given when I first joined this forum, "Listen to Yooper, Yooper is wise."

 

[Yooper]

There are 2 things I wish were stickied and put on the front page of HBT. This:


and the advice I was given when I first joined this forum, "Listen to Yooper, Yooper is wise."

Will you talk to my husband and kids, and tell them this?!?!

 

[AndytheBeave]

Will you talk to my husband and kids, and tell them this?!?!

Funny, that is the same sort of sentiment that my wife has. Something or other about "Selective hearing"....

 

[moreb33rplz]

I guess I make beer improperly because mine always taste best around 6-8 weeks from brew day. I bottle.

 

[ArcaneXor]

I guess I make beer improperly because mine always taste best around 6-8 weeks from brew day. I bottle.

Two months after brewing, the kettle hop character will have started to meld and fade a bit already. But if you like the result and can achieve it consistently, I say stick with it. That is not to say that you could, if you wanted to, probably shave a couple of weeks off that time by figuring out what is causing the delay in peak flavor and addressing the root cause.