Robust Porter, Age it?

[skoot61]

I little advice from the troops, please.
I have an extract Robust Porter, that I concocted 3 weeks ago. First Porter.
OG 1.060
Raked it off the yeast after 9 days fermenting, into a Corny. Have had it sitting at 50 deg. since (12 days).
Should I continue to age it, and at what temp? or should a carb it and start drinking it?

[DannyW]

Taste it and see.

If the black malt is showing a bit too vigorously, then give it some time and that will mellow. If it is yeasty, time (and or finings) will help. If the alcohol seems a bit hot, some time can mellow that some. Hops will fade with time too.

If all those things are at proper levels already, then drink up!

[brewinhard]

Personally, especially with a larger gravity beer, I would not have racked it off the primary yeast cake so early. You should be leaving your beer on the yeast cake for at least 2 wks to provide for ample conditioning time. This will help to clean up any off flavors produced by the yeast during primary fermentation. You might want to bring that corny up to room temp and let it sit for a week or so just to finish conditioning before crash cooling.

With that being said, beers made with dark roasted grains (which have a lot of antioxidants) in them will age very nicely over a long period of time. The roast flavors will slowly meld together with the base malt over the course of 2-4 mos. providing a nice background with roast complexities that will change as the beer ages (if it lasts that long).