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Don, cooler is better, but if 73 is what you've got, that's what you'll have to use. Ideally, cellar temps (around 55ish) would be best, but hey, what are ya gonna do? As to how long to wait to taste, that pretty much depends on how strong and hoppy the BW is and your own tastebuds. There's certainly nothing wrong with trying one sooner rather than later, just to see what it's like. But aging is a good thing too...just yesterday, I opened a bottle of my Old Stoner BW that was 5 years old...heavenly! |
