Damn
Well-Known Member
- Joined
- 20/5/12
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- 273
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[SIZE=10.5pt]Firstly I apologise if this has been covered before.[/SIZE]
[SIZE=10.5pt]I recently brewed an export stout in which I sampled the other day and IMO its too young being in bottle for 8 weeks. I'd like to believe considerably more ageing will improve it but I don’t know when that ideal period will be.[/SIZE]
[SIZE=10.5pt]So in response to that I'm making myself simple maturity scheduler based on styles. I'm planning on using the periodic beer style table to pidgeon hole the different styles. I'd appreciate some input on the optimum maturity time for the different styles. I expect some disagreements and realise some brews will fall into more than one style but I just want to create a general guideline. Thanks for any help.[/SIZE]
[SIZE=10.5pt]Using the Pale ale as example the optimum time would be 77days (11weeks) 21+14+42.[/SIZE]
[SIZE=10.5pt]With 2 weeks either side being the optimum window. (28days-42 perfect-56days). With the 14- prior to being a good time to sample/test prior to giving away or readying for comp or a party. And the -84? being the outside fresh period. Not that it harms the beer leaving longer. Hope this makes sense. [/SIZE]
[SIZE=10.5pt] Style Ferment Bottle condtion Mature peak [/SIZE]
[SIZE=10.5pt] Carbonation[/SIZE]
[SIZE=10.5pt] I. [/SIZE][SIZE=10.5pt]Wheat Ale[/SIZE]
[SIZE=10.5pt] II. [/SIZE][SIZE=10.5pt]Lambic & Sour Ale[/SIZE]
[SIZE=10.5pt] III. [/SIZE][SIZE=10.5pt]Belgian[/SIZE]
[SIZE=10.5pt] IV. [/SIZE][SIZE=10.5pt]Pale Ale 21 days + 14 days + 14-([/SIZE][SIZE=10.5pt]28-42-56[/SIZE][SIZE=10.5pt])-84? [/SIZE]
[SIZE=10.5pt] V. [/SIZE][SIZE=10.5pt]English Bitter[/SIZE]
[SIZE=10.5pt] VI. [/SIZE][SIZE=10.5pt]Scottish Ale[/SIZE]
[SIZE=10.5pt] VII. [/SIZE][SIZE=10.5pt]Brown Ale 21 14 14-([/SIZE][SIZE=10.5pt]28-42-56[/SIZE][SIZE=10.5pt])-84[/SIZE]
[SIZE=10.5pt]VIII. [/SIZE][SIZE=10.5pt]Porter 21 14 ??-([/SIZE][SIZE=10.5pt]??-??-??[/SIZE][SIZE=10.5pt])-??[/SIZE]
[SIZE=10.5pt] IX. [/SIZE][SIZE=10.5pt]Stout2 21 14 ??-([/SIZE][SIZE=10.5pt]??-??-??[/SIZE][SIZE=10.5pt])-??[/SIZE]
[SIZE=10.5pt] X. [/SIZE][SIZE=10.5pt]Pilsner 7+28(lager) 14 ??-([/SIZE][SIZE=10.5pt]??-??-??[/SIZE][SIZE=10.5pt])-??[/SIZE]
[SIZE=10.5pt] XI. [/SIZE][SIZE=10.5pt]American Lager[/SIZE]
[SIZE=10.5pt] XII. [/SIZE][SIZE=10.5pt]European Lager[/SIZE]
[SIZE=10.5pt]XIII. [/SIZE][SIZE=10.5pt]Bock[/SIZE]
[SIZE=10.5pt]XIV. [/SIZE][SIZE=10.5pt]Alt[/SIZE]
[SIZE=10.5pt] XV. [/SIZE][SIZE=10.5pt]French Ale[/SIZE]
[SIZE=10.5pt]XVI. [/SIZE][SIZE=10.5pt]German Amber Ale[/SIZE]
[SIZE=10.5pt]XVII. [/SIZE][SIZE=10.5pt]American Special[/SIZE]
[SIZE=10.5pt]XVIII. [/SIZE][SIZE=10.5pt]Smoked Beer[/SIZE]
[SIZE=10.5pt]XIX. [/SIZE][SIZE=10.5pt]Barley Wine[/SIZE]
[SIZE=10.5pt] XX. [/SIZE][SIZE=10.5pt]Strong Ale[/SIZE]
[SIZE=10.5pt]I recently brewed an export stout in which I sampled the other day and IMO its too young being in bottle for 8 weeks. I'd like to believe considerably more ageing will improve it but I don’t know when that ideal period will be.[/SIZE]
[SIZE=10.5pt]So in response to that I'm making myself simple maturity scheduler based on styles. I'm planning on using the periodic beer style table to pidgeon hole the different styles. I'd appreciate some input on the optimum maturity time for the different styles. I expect some disagreements and realise some brews will fall into more than one style but I just want to create a general guideline. Thanks for any help.[/SIZE]
[SIZE=10.5pt]Using the Pale ale as example the optimum time would be 77days (11weeks) 21+14+42.[/SIZE]
[SIZE=10.5pt]With 2 weeks either side being the optimum window. (28days-42 perfect-56days). With the 14- prior to being a good time to sample/test prior to giving away or readying for comp or a party. And the -84? being the outside fresh period. Not that it harms the beer leaving longer. Hope this makes sense. [/SIZE]
[SIZE=10.5pt] Style Ferment Bottle condtion Mature peak [/SIZE]
[SIZE=10.5pt] Carbonation[/SIZE]
[SIZE=10.5pt] I. [/SIZE][SIZE=10.5pt]Wheat Ale[/SIZE]
[SIZE=10.5pt] II. [/SIZE][SIZE=10.5pt]Lambic & Sour Ale[/SIZE]
[SIZE=10.5pt] III. [/SIZE][SIZE=10.5pt]Belgian[/SIZE]
[SIZE=10.5pt] IV. [/SIZE][SIZE=10.5pt]Pale Ale 21 days + 14 days + 14-([/SIZE][SIZE=10.5pt]28-42-56[/SIZE][SIZE=10.5pt])-84? [/SIZE]
[SIZE=10.5pt] V. [/SIZE][SIZE=10.5pt]English Bitter[/SIZE]
[SIZE=10.5pt] VI. [/SIZE][SIZE=10.5pt]Scottish Ale[/SIZE]
[SIZE=10.5pt] VII. [/SIZE][SIZE=10.5pt]Brown Ale 21 14 14-([/SIZE][SIZE=10.5pt]28-42-56[/SIZE][SIZE=10.5pt])-84[/SIZE]
[SIZE=10.5pt]VIII. [/SIZE][SIZE=10.5pt]Porter 21 14 ??-([/SIZE][SIZE=10.5pt]??-??-??[/SIZE][SIZE=10.5pt])-??[/SIZE]
[SIZE=10.5pt] IX. [/SIZE][SIZE=10.5pt]Stout2 21 14 ??-([/SIZE][SIZE=10.5pt]??-??-??[/SIZE][SIZE=10.5pt])-??[/SIZE]
[SIZE=10.5pt] X. [/SIZE][SIZE=10.5pt]Pilsner 7+28(lager) 14 ??-([/SIZE][SIZE=10.5pt]??-??-??[/SIZE][SIZE=10.5pt])-??[/SIZE]
[SIZE=10.5pt] XI. [/SIZE][SIZE=10.5pt]American Lager[/SIZE]
[SIZE=10.5pt] XII. [/SIZE][SIZE=10.5pt]European Lager[/SIZE]
[SIZE=10.5pt]XIII. [/SIZE][SIZE=10.5pt]Bock[/SIZE]
[SIZE=10.5pt]XIV. [/SIZE][SIZE=10.5pt]Alt[/SIZE]
[SIZE=10.5pt] XV. [/SIZE][SIZE=10.5pt]French Ale[/SIZE]
[SIZE=10.5pt]XVI. [/SIZE][SIZE=10.5pt]German Amber Ale[/SIZE]
[SIZE=10.5pt]XVII. [/SIZE][SIZE=10.5pt]American Special[/SIZE]
[SIZE=10.5pt]XVIII. [/SIZE][SIZE=10.5pt]Smoked Beer[/SIZE]
[SIZE=10.5pt]XIX. [/SIZE][SIZE=10.5pt]Barley Wine[/SIZE]
[SIZE=10.5pt] XX. [/SIZE][SIZE=10.5pt]Strong Ale[/SIZE]