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Kris

Irish Stout

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3 weeks fermenting, and at least 4 weeks in the bottle. Personally, I like to bottle condition my beers longer. Try 8 -12 weeks, there is a difference. I've had several bottles nearly a year later, and they were very good too. 

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About the only beers that don't benefit from extended aging are wheat beer and agressively hopped beer. Almost anything else will!

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3 minutes ago, Pantooka said:

When Brian says ‘4 weeks in the bottle’ ... is that before refrigeration?  Thanks

 

Yes sir and then 3 days in the frig

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My experience with stouts, porters and some ales the longer you bottle condition the better. I have some Stagger back and a chocolate-coffee stout that are about 2 months in the bottle that just keep getting better. I almost want to eat the glass when it's empty!

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27 minutes ago, Pantooka said:

Just so I understand correctly: 2 months before those bottles go to the refrigerator?  Thanks!

3 weeks Fermenting, 4 weeks minimum carb/conditioning time at room temp (70-72*F) (so, yes we are at about 2 months at this point) Place ONE bottle in the refrigerator for 3 full days, open and drink on day 4 If it tastes ok but you feel it could be better, (take notes... you will reference them later) let the rest sit at room temp for another 4 weeks, then repeat the chilling and drinking of one bottle, (compare to previously taken notes... take notes from this tasting) if it tastes ok or good but you feel it could be better, repeat previous instructions, if it tastes great and you are 100% satisfied then refrigerate all the remaining bottles and enjoy responsibly!

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