When is a beer "ready"?

[cosmondo]

I had my St Peter's Ruby Red in primary FV for a fortnight & then kegged it with priming sugar added, I left it wrapped up warm for a week & I've now put it in my beer cupboard (always wanted one of those, got wine too - brilliant), which is a bit cooler - as per Jim's instructions, says for around 4 weeks...?

I had a sneaky wee 1/2 pint.

It has a really creamy head & is indeed pretty Red, tastes quite sweet with a bitter background taste & looks pretty clear.

I hope it'll improve with age, but what is the general idea on conditioning it (not sure what that means actually). It's not too bad now, but not great either...was my 1st attempt mind you.

Do you guys generally leave your beer for another 4 weeks in a cool place after kegging & storing in a warm place for 1 week?

[Beer O'Clock]

Taste one every week until they are all gone. Ultimately, you will find out when they are at their best.......or you run out

[boingy]

Beer normally reaches the peak of condition just as the barrel runs dry. This remains true even if you brew twice as much. It's one of the eternal mysteries, along with who actually buys Enya records.

[Beer O'Clock]

Beer normally reaches the peak of condition just as the barrel runs dry. This remains true even if you brew twice as much. It's one of the eternal mysteries, along with who actually buys Enya records.

Nice !

[aleian]

It's true, the last pint is definitely the best. I start sampling mine as soon as the keg's had a day in the cellar then every day or so after that, it's normally pretty good after about a gallon and perfect when there's a gallon left, maybe four weeks (if I've been restrained) from kegging. I can keep bottles a little longer but prefer it from the barrel. As far as I'm concerned, if it tastes good it's ready!

[cosmondo]

Beer normally reaches the peak of condition just as the barrel runs dry. This remains true even if you brew twice as much. It's one of the eternal mysteries, along with who actually buys Enya records.

PMSL