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
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Yeast are living organisms and unless you beer had been filtered and pasturised it is still living and there are some chemical reaction that are happening in it. Recipes that ask for a few months of conditionning are lagers. Lagers means something like to be put aside. Lagers are made with yeast that prefer cold temp to do it's work, surely but verry slowly.
Like good wine, some beers like barley wine may be drunked young but will reach their peak only after a few years because some flavors will evolves and others will fade out.
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
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