The Window of Perfection

[battwave]

Great care and attention spent holding a mash at the late sixties (celcius), and careful choice of a lower attenuation yeast can give a great full-bodied ale. But, for a bottler, the story doesn't seem to end there.

Tertiary fermentation seems to continue in the bottle over a much longer period resulting in the beer drying-up, and losing that lovely mouth-feel. It seems as if after a month from brew day, a beer is at perfection; after 2 or 3 months it's not got the same round quality; after 6 months its getting sharp on the tongue.

Does anyone have any thoughts please?

 

[artyb]

we drank a bottled kit beer that was a year old [lost in the garage] and it was ace.... :party:

 

[battwave]

That's the thing isn't it, I tried some 10 year old kit been that someone had similarly found in their garage and it was lovely. But do I remember it being full-bodied and rounded on the mouth.......?

 

[Sean_Mc]

Highly hopped beers I'd go for 5-6 weeks and a good bitter or stout 3-4months :thumb: