Hello guys! I had a few problems with the last couple of batches. 3-4 weeks after the bottling, they were almost perfect (great smell, great taste) but after an other two weeks, they went totally undinkable (yeasty and sour taste at the same time). I heard that the dry hopped IPA-s are best in relatively short time after bottling, but I had the same problem with stouts with high alcohol content and pale ales without dry hopping. My question is, how could I stop the "aging" of my beer at a certain point, or how could i slow down the so-fast changing of flavors? (it's like drinking completely different beer in just one week) Thanks for the advices!