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Home Brew Forums > Home Brewing Beer > General Techniques > aging beer; in the carboy or the bottle?
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Old 10-20-2005, 08:07 PM   #1
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Default aging beer; in the carboy or the bottle?

Any patient folks out there have an opinion on whether it makes any difference whether a beer is alowed to age in the carboy or in the bottles? If there is a difference, which do you suggest (ie; which one is better for the overall flavor?)

I'd like to try and pe patient and age a couple batches, but I really don't want to leave my secondaries occupied for really logn stretches of time.

-walker

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Old 10-20-2005, 08:28 PM   #2
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I'm for aging in the bottle. I'm not sure why but I just think the outcome is better. Wow, this is a terrible response, but it's too late now to give up so, here it is.

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Old 10-20-2005, 08:35 PM   #3
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I use secondaries. :p
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there are no terrible responses. This is a discussion forum... say what you want

Have you actually aged both ways before, or is this a hunch?

-walker

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Old 10-20-2005, 08:39 PM   #4
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I'm not really one for aging beers, but I would go with bottles if I was going to do it. Seems like less chance of oxidation, better chance of viable yeast for carbonation (which could be overcome), and it would keep carboys free. It seems like outside of the carbonation process the aging would be the same in terms of the flavors.

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Old 10-20-2005, 08:49 PM   #5
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would flavors develop the same if the beer was/wasn't saturated with CO2?

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Old 10-20-2005, 08:51 PM   #6
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Quote:
Originally Posted by Truble
would flavors develop the same if the beer was/wasn't saturated with CO2?
That I don't know, and therefore mentioned 'outside of the carbonation process'. I know some form of aging will occur as people do buy 'big' beers and cellar them for years sometimes, but how that compares to how it would age in a fermenter, I don't know.
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Old 10-21-2005, 09:57 AM   #7
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I have been told from professional brewers that bulk aging is best for big beers but I think its impractical to store carboys as BeeGee mentioned. I find it easier to lose a six-pack or two in the back of my closet for a couple of years.

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Old 10-21-2005, 04:19 PM   #8
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I personaly use carboys because I always need bottles and can hold off brewing if there is no carboy to fill but if their is an empty carboy I have a feeling of must brew must brew must brew. I also let it sit in the bottles for a good 4 weeks.

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Old 10-21-2005, 05:53 PM   #9
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Quote:
Originally Posted by Walker
there are no terrible responses. This is a discussion forum... say what you want

Have you actually aged both ways before, or is this a hunch?

-walker
Not really. I think the longest I've ever had a beer in a secondary is like a month or so. I've got two recipes in bottles now that have been aging for over a year. I just like the idea of bottle aging (at least for long periods of time, i.e. 8 months or more) b/c that's how it's done for wine and the Westvletern monks do it that way.
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Old 10-22-2005, 03:30 AM   #10
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I'd have to vote for bottle aging. Let me say up front that I've never been one to age beer. I use the Natural Selection process of aging. The ones that I don't drink first get older every day. I'd think that aging in the bottle would have a much bigger effect than the carboy. There is no carbonation in the carboy. As your beer ages in the bottle, the bubbles multiply and get smaller daily. Given time, your beer has millions, Nay, billions of tiny bubbles in it. All the while, the flavor is changing and improving. Could it possibly get 'mo betta than that ?

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