CRBrewHound wrote:Fremont Brewer wrote:Thanks, guys for your replies. This will be the first beer I've "aged" for more than a month. I just need to decide how long I should let it sit. I think I should let it age for at least 6 months, but I'm impatient.
There is some good advice here however, some of it I think people are forgetting the style in reference. I have had 5 year old RIS that is a smooth as a really good scotch. From everything I have seen RIS is one of those styles do to its flavor profile that really has no experation on shelf life (within reason of course). Barleywines also follow list pattern, they tend to only get better, meads as well.
So stick put it somewhere out of light and try to keep it a little cooler (cellar temp is great), and let it go as long as you can without drinking, it really does only get better unless there is an infection of some kind.
Oxidation will eventually take its toll as it does on all beers.