BrentW2 Posted August 31, 2010 Share Posted August 31, 2010 Just bottled my first SMOTY (had a litle sample before bottling and tastes great), everything went to plan eg OG 1048 and FG 1006 with fairly constant temps of around the 20 degree mark. After bottling noticed the amount of sediment was quiet thick when compared to other batches I've done. I'm assuming this is due to 2 can of extract being used for this recipe compared to toher brews I've done that have used only 1 can. Am i right in this assumption? When is the optimum time for drinking SMOTY, 3 weeks 4 weeks 6 weeks etc??? Link to comment Share on other sites More sharing options...
Muddy Waters Posted August 31, 2010 Share Posted August 31, 2010 6 months should be enough Brent but 12 months will be better. Do as I say not as I do [lol] Link to comment Share on other sites More sharing options...
Kearnage Posted August 31, 2010 Share Posted August 31, 2010 Muddy, you're a cruel man! (He's right though) Link to comment Share on other sites More sharing options...
Squishy Posted August 31, 2010 Share Posted August 31, 2010 I'm flatout waiting two weeks to test carbonation!!!! 12 months[crying] [crying] [crying] [crying] Link to comment Share on other sites More sharing options...
Kearnage Posted August 31, 2010 Share Posted August 31, 2010 Well I'm assuming he's right, mine don't last that long, but the last one has always been the best [crying] I know what you mean. I always test at 2 weeks, and immediately wish I hadn't - every time. Link to comment Share on other sites More sharing options...
Muddy Waters Posted August 31, 2010 Share Posted August 31, 2010 I don't drink darks beers or stouts much so I have no problem keeping them for 6-12 months minimium. My other beers don't last that long though [biggrin] . I try and keep stocks up enough so that I can put beers that I can hide away beers that need a bit of age and forget about them. I think it is good to test at 2 weeks and periodically after that. It is a great way to see how different styles mature. The trick is not doing multiple bottle tests [lol] Link to comment Share on other sites More sharing options...
JonathanM3 Posted September 1, 2010 Share Posted September 1, 2010 So darker beers need more time? Even if I used a lot of lighter malts, say in a high strength pale ale, I wouldn't need to age it as long as a stout or porter? Link to comment Share on other sites More sharing options...
PB2 Posted September 1, 2010 Share Posted September 1, 2010 So darker beers need more time? Maybe...but not always [rightful] Darker beers tend to have greater longevity. [rightful] The amount of conditioning time required is dependent on (but not limited to) ingredients, method, style of beer, personal taste. Link to comment Share on other sites More sharing options...
Luke Posted September 1, 2010 Share Posted September 1, 2010 I say fresh is best!!![biggrin] Link to comment Share on other sites More sharing options...
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