Most of the beers I have brewed (over 60) are drinkable in about 10 days, but not this one. I bottled this one on November 13th, and after 10 days began to sample only to find it was cloudy, overly sweet, with little or no carbonation. I kept the beer at about 60 degrees and continued to sample about once a week, but found little improvement. After 6 weeks the beer was still cloudy, sickenly sweet, almost like syrup in the mouth, and little carbonation. Finally after 2 months in the bottle, it began to get better. By mid Feburary it was really good, It pours a clear red , is properly carbonated, and tastes really good, especially on a cold, snowy evening. It just continues to get better as it ages. I plan to keep some bottles until next winter, in anticipation that it will be even better then. If you are willing to be patient, I think you will be rewarded. I should note that I added 1 ounce of Magnum hops to the boil to boost IBU, also added 1 ounce of oak wood chips to the secondary fermenter , as that gives a hint of oak barrel aging which I like in my winter brews.

Good beer! Malty, heady, and well-hopped.