[rodwha]

I just brewed up a Strong Ale that I’ll be adding a habanero extract to on bottling day. I fermented it for 7 days at something like 65* and just pulled it out today with the plan to let it sit for 2 more weeks before I bottle it. I didn’t keep notes as to how long I conditioned the last attempt. It could have been the typical 3 weeks I give of it could have been an additional week.

This is what I have (5.25 gals):

7 lbs pale ale
3 lbs light LME @ FO (can’t handle more than 12 lbs of grains)
1.5 lbs white wheat
0.75 lb crystal 90
0.25 lb brown sugar @FO
0.25 lb light DME (starter)
3 oz Midnight Wheat
0.5 oz Centennial (10.3%) @ 70 mins
1.75 oz Centennial @ 21 mins
1 oz Centennial (8.4%) 49 min whirlpool
18 habaneros in 10 oz 50/50 Everclear
US-05

1.074/1.014
7.9%
66 IBUs
19 SRM

The habaneros are rather mild. They were homegrown. They seem about as spicy as a good jalapeño. I began with just 10 but added 8 more after I ate one.

So how long would you condition this for? I’ve noticed in my jalapeño blonde that the flavor, aroma, and heat begin to fade rapidly after 3-4 weeks after having been conditioned for 3 weeks.

[a10t2]

Assuming it's at FG, I'd give it at most a week, cold crash 3-4 days, and package. IME even high-gravity beers don't need more than a few days of cleanup unless there was some other sort of process issue. Taste should always be the final word though.

[rodwha]

When I first began brewing back in 2011 I recall reading about the 3/3/3 rule. 3 weeks fermentation, 3 weeks conditioning, and 3 days in the fridge (bottled beer). Of course I’ve seen that more simple and lower gravity beers can be ready sooner and more complex and higher gravity beers might need longer (and aging).

I have since been told that this isn’t the rule, that those times frames are stretched for average beer times. Prior to being told this I decided to try 2 test beers giving them 31 days as there are times when you find out about a get together and have only a month. And so I tried 2 beers. A simple blonde and a honey wheat. Both were targeted to be 5.1% and rather simple. The blonde was fine but the honey wheat wasn’t so good and needed more time.

And so I’ve just stayed with this time frame. It works fine and even if beers don’t need the time it doesn’t hurt, though I always toss odd numbered beers in the fridge a bit early and they’re good too.

Ultimately my 100th beer will be a barleywine and I’ve not made high gravity beers much at all (just 2 in the high 7 low 8%) and I’m nearly there at 93.

[BrewBama]

When I first began brewing back in 2011 I recall reading about the 3/3/3 rule. 3 weeks fermentation, 3 weeks conditioning, and 3 days in the fridge (bottled beer). Of course I’ve seen that more simple and lower gravity beers can be ready sooner and more complex and higher gravity beers might need longer (and aging).

I have since been told that this isn’t the rule, that those times frames are stretched for average beer times. Prior to being told this I decided to try 2 test beers giving them 31 days as there are times when you find out about a get together and have only a month. And so I tried 2 beers. A simple blonde and a honey wheat. Both were targeted to be 5.1% and rather simple. The blonde was fine but the honey wheat wasn’t so good and needed more time.

And so I’ve just stayed with this time frame. It works fine and even if beers don’t need the time it doesn’t hurt, though I always toss odd numbered beers in the fridge a bit early and they’re good too.

Ultimately my 100th beer will be a barleywine and I’ve not made high gravity beers much at all (just 2 in the high 7 low 8%) and I’m nearly there at 93.

3/3/3 is not a bad rule of thumb. When I rush I always wonder if it could have been better if I waited.


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[tommymorris]

I don’t brew big beers so take my input as such. I usually leave beers in the fermenter about 10 days. I brew on the weekend and generally keg on Wednesday evenings. I taste my kegged beers after a week and keep tasting because I just can’t help myself. They are generally clear with stable flavor after 2-3 weeks in the keg.

[Robert]

^^^^
My timetable is virtually identical to Tommy's, right down to days of the week,  and goes for both lagers and ales, though I don't usually sample the kegged beer much along the way; I just wait the ~3 weeks until my "pipeline" brings it on tap.  Same caveat, mine are all in the 11°-15°P range.