waggastew
Well-Known Member
- Joined
- 7/1/10
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Stocking up so your drinking beer that has had a few months to condition is a good strategy. I try to brew at least three months ahead, this often works well as lagers a best brewed in winter (as I don't have a ferment fridge) and drunk in summer. I currently have Belgian Dubbel fermenting and from what I have read it will need about 6 months to hit it straps, just in time for the colder weather next year.