I've been brewing for a few years now and have found that on average, my beers really seem to hit their stride at 6 weeks. 3 weeks primary, 3 weeks in the fridge on gas. I keg and brew lots of APAs. When I bottled it was 3 weeks primary, 3 weeks bottled at room temp, 1-2 weeks in the fridge.
Some forums really pride themselves on a 10 day primary and 3 day burst carb to get the 'freshest' beer..I think beer that young is too green and needs to mature and condition out. Even with a ferm chamber.
Vienna Märzen, Golden Sour
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