G_cowboy_is_that_a_Gnu_Hurd? wrote:[color=blue]
>
> Hey, umm, why do some of these recipes recommend to condition the beer for
> three months and stuff?!? What could possibly be going on inside the
> bottle once you've bottled it? It's not an oak cask or anything. It's not
> communing with aliens who are giving the bottles instructions on how to
> manipulate humanities memes. I fail to see the benefits of this practice
> and should forewith be banned.
> -gc[/color]

It's a blending and mellowing effect...some beers benfit from it and
others are best young. For instance, I wouldn't think of drinking my
11%, 100+ IBU barleywine for at least a year...it's better at 2-3
years. OTOH, a Belgian wit is best (to my tastes) within a couple weeks
of when it was brewed. In general, the stronger and hoopier the beer,
the more it will benefit from aging. If you haven't tried it, I'd
encourage you to save some bottles from a batch for a few months to see
what happens.

---------->Denny
--
Life begins at 60 - 1.060, that is.

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