I’m guessing that this must be a commonly asked question, but I’m going to ask anyway: are there any general or well-accepted guidelines for how long to age a beer before serving?
The reason I ask is that I’m currently drinking a NB Super Alt that seems to have really improved over the past week or so. I brewed it in August (with a 2-5-2 schedule), and noticed that it seemed to have an overly strong hop presence during the first month I drank it, 9 weeks after brew day (per the schedule NB suggested). Now, however, the balance is much better at week 13 or so. On the flip side of that coin, I’m also just finishing up a NB 80/- that was great when I first started drinking it (8 weeks after brew day, as suggested in the recipe), but seems to have lost some of its character now that it is almost 16 weeks past brew day.
Is optimal aging governed by OG? For instance, the Super Alt was 1.060 whereas the 80/- was 1.047, which may be why the Alt is aging better, while the 80/- seemed to peak early. I’m just curious to know if there are general rules that apply to ales and lagers (I know lagers take longer) that I could refer to beyond the suggested schedules that come with most recipes.