BeerBorg

I've read over and over again how letting an average beer sit and age in the bottle ( or keg ) can transform it into something really good. I brewed the all grain Northern Brewer Irish Red , timing it to be ready for 3/17 ( St. Patricks Day). I just made it in time. The beer was good but it wasn't anything special. I have to say that I am loving this beer now! It's 2.5 months past it's supposed "ready by date" and I think it's just now starting to be great.

I just downed two of them.

and that is how it is done!!!

Works for me!

Absolut-ly. Time heals most wounds or in our case, time improves most brews but you also can't fix stupid either. Let's get real.

I've had a stout in my cellar for almost a year now. It has an infection that I keep hoping will go away with time. When I read this post I went down and brought up a bottle, put it in the fridge for a day and just opened it. The beer came right up and out of the bottle and said "hello" to me.

I know what I'll be doing to day.

Extended conditioning time can make an average beer good, and a good beer great.

Last year I had the luxury of an extremely full pipeline, so a lot of my beers conditioned for four months or longer before I killed the last soldier in the batch.

Some of the best homebrews I've had, and a lot of them were repeat recipes. Time is often your friend.