Theres a lot of conflicting information about IPAs, oxygens ill effects on hop compounds, the dangers of bottling beers with a lot of flavor and aroma hop additions, and when is the best time to consume a bottled IPA. Initially it appeared to me people found their IPAs required longer conditioning in the bottle versus a less hop forward beer. More recently I’ve been reading that these beers should be drank as soon as they’re carbonated. My comparisons and observations are far from scientific but my experience has been the former. I brewed a Grapefruit Sculpin clone (NB pulpin extract kit) and was disappointed. Its been just over 4 weeks now and finally the flavor seems balanced and fully developed, my only disappointment now is that I consumed half the batch before it was ready.
I normally wait patiently for conditioning but I assumed my disappointment was the result of my process and oxygen so I thought it would get worse not better. If nothing else this was an educational batch… where do you think the sweet spot is? Do you think IPAs require longer or shorter conditioning, and is their shelf life any shorter than other basic homebrew styles?