Ss Brewing Technologies Giveaway!

Home Brew Forums > Home Brewing Beer > General Techniques > Aging beer: Facts, myths, and discussion
Reply
 
LinkBack Thread Tools
Old 10-14-2008, 02:09 PM   #31
Homercidal
Moderator
HBT_MODERATOR.png
Feedback Score: 0 reviews
 
Homercidal's Avatar
Recipes 
 
Join Date: Feb 2008
Location: Reed City, MI
Posts: 23,548
Liked 2137 Times on 1529 Posts
Likes Given: 1172

Default

Yes, certainly this is not the preferred method for ALL beers. Strong beers need more time to mellow and age to improve the flavors, but I can see this working very well for most beers. Thanks, Yuri.

__________________
Homercidal is offline
 
Reply With Quote Quick reply to this message
Old 10-14-2008, 02:13 PM   #32
Saccharomyces
Be good to your yeast...
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
Saccharomyces's Avatar
Recipes 
 
Join Date: Jun 2008
Location: Pflugerville, Texas
Posts: 5,444
Liked 80 Times on 52 Posts
Likes Given: 2

Default

Quote:
Originally Posted by Dilligaf View Post
In an American IPA(og 1.64) using only centennial what IBU's would you aim for to obtain the fastest condoning?
Balanced beers on this chart will condition more quickly. Maltier or hoppier beers will usually take more time to reach their peak.

__________________
[How to Calculate Mash Efficiency | Do I Need a Yeast Starter? | My Ghetto Fermentation Chamber | Twitter | 6 Gal. HDPE Fermenters | Slanting Yeast | No Sparge Brewing]

Quote:
Originally Posted by Soperbrew
big brother only monitors facebook and untappd
Saccharomyces is offline
2
People Like This 
Reply With Quote Quick reply to this message
Old 10-14-2008, 02:57 PM   #33
jhb
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2008
Location: Robbinsville NJ
Posts: 27
Default

Excellent post Yuri -- I think you pretty much nailed it. After 20 years of making beer, this is essentially what my brewing /aging process has evolved into.

__________________
On tap: IPA, Pumpkin Ale, Belgian Dubbel, Oatmeal Stout, Weizenbock
Aging: Magic Hat #9 clone
Primary: None
Next up: Strong Golden Ale

Last edited by jhb; 10-14-2008 at 03:04 PM.
jhb is offline
 
Reply With Quote Quick reply to this message
Old 10-14-2008, 03:28 PM   #34
TheH2
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2007
Location: Arlington, VA
Posts: 263
Liked 3 Times on 3 Posts
Likes Given: 1

Default

Bottle conditioned in 2 weeks seems kind of fast. I have a hard time getting them to condition in 3. My Christmas ale last year wasn't carbed correctly in 6 weeks, just popped one open about 3 weeks ago (cool fall day) and it was overcarbed. I guess I just don't get bottle carbing anyway. Just purchased a kegerator so I guess I won't have to worry about it. In fact that was my biggest problem with homebrewing.

__________________
TheH2 is offline
 
Reply With Quote Quick reply to this message
Old 10-14-2008, 03:34 PM   #35
Saccharomyces
Be good to your yeast...
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
Saccharomyces's Avatar
Recipes 
 
Join Date: Jun 2008
Location: Pflugerville, Texas
Posts: 5,444
Liked 80 Times on 52 Posts
Likes Given: 2

Default

Riddling the bottles (flipping them upside down and back up, or turning them on their side) every other day really speeds up bottle conditioning, since it gets the yeast back into suspension. When I bottle (I still like to bottle condition Belgians), I do this and my beers carb fully within two weeks.

__________________
[How to Calculate Mash Efficiency | Do I Need a Yeast Starter? | My Ghetto Fermentation Chamber | Twitter | 6 Gal. HDPE Fermenters | Slanting Yeast | No Sparge Brewing]

Quote:
Originally Posted by Soperbrew
big brother only monitors facebook and untappd
Saccharomyces is offline
 
Reply With Quote Quick reply to this message
Old 10-14-2008, 03:45 PM   #36
zoebisch01
Feedback Score: 0 reviews
 
zoebisch01's Avatar
Recipes 
 
Join Date: Nov 2006
Location: Central PA
Posts: 5,198
Liked 7 Times on 7 Posts

Default

I will add a highly flocculent strain that forms a compact sediment really seems to help...hence my shift to S-04 for many of my Ales. My approach is to view each beer in it's own time frame. Every single recipe is going to be ideal in a different time frame, it's just that simple. Sure there are things that can expedite the process if need be. I was concerned about my Kolsch, I served it at 5 weeks and it was crystal clear. Now the flavor was better at week 6...but it was very good (and very enjoyable) at 5 weeks.

__________________
Event Horizon ~ A tribute to the miracle of fermentation.

Brew what you like. Do this, and you will find your inner brewer.
zoebisch01 is offline
 
Reply With Quote Quick reply to this message
Old 10-14-2008, 04:19 PM   #37
jds
Feedback Score: 0 reviews
 
jds's Avatar
Recipes 
 
Join Date: Oct 2007
Location: Littleton, CO
Posts: 1,947
Liked 18 Times on 15 Posts

Default

Yuri, thanks for a good and thought-provoking thread.

I am one of those people who consistently tells newbie brewers to "just wait". I'm probably going to keep telling them that. Why?

Simple. Very few new brewers understand or have been taught the importance of pitching rate. So many 'first beers' end up underattenuated and with off-flavors from stressed yeast that extra time in the fermenter can only help them.

For my own processes, I've gone almost exclusively to a 21 day ferment followed by kegging and force carbing, except for large and aggressive beers. However, I still find that my beer continues to 'improve' once it's in the keg.

__________________
jds is offline
 
Reply With Quote Quick reply to this message
Old 10-14-2008, 05:43 PM   #38
TexLaw
Here's Lookin' Atcha!
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
TexLaw's Avatar
Recipes 
 
Join Date: Sep 2007
Location: Houston, Texas
Posts: 3,696
Liked 24 Times on 23 Posts

Default

Quote:
Originally Posted by Coastarine View Post
That seems to be a matter of opinion. That's how I've done it. Of course, you could combine the methods. Shake at high pressure to get it most of the way there, but let the set & forget method finish it off so you don't overcarb.
I actually shake it at storage/serving pressure and then set it aside in the cold box. Zero chance of overcarbing there.


TL
__________________
Beer is good for anything from hot dogs to heartache.

Drinking Frog Brewery, est. 1993
TexLaw is offline
 
Reply With Quote Quick reply to this message
Old 10-14-2008, 06:05 PM   #39
Dilligaf
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2008
Location: Eastman, GA
Posts: 41
Liked 1 Times on 1 Posts
Likes Given: 1

Default

Just wanted to say thanks to everyone that answered my questions.

I search and read as much as I can but some things are better explained by the experienced. Thanks again

Edit: I suck at spelling

__________________

" I feel sorry for people who don't drink. When they wake up in the morning, that's as good as they're going to feel all day." - Frank Sinatra -

Dilligaf is offline
 
Reply With Quote Quick reply to this message
Old 10-14-2008, 06:48 PM   #40
homebrewer_99
Feedback Score: 0 reviews
 
homebrewer_99's Avatar
Recipes 
 
Join Date: Feb 2005
Location: Atkinson (near the Quad Cities), IL
Posts: 17,951
Liked 84 Times on 74 Posts
Likes Given: 1

Default

I kegged a SMaSH Pale Ale with Fuggles that completely sucked for the first 3-5 months. At month 5 it was better, but not great.

Now that it's in month 7 it is really very good.

__________________
HB Bill
homebrewer_99 is offline
 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Drink up! 12 Most common beer myths exploded wildwest450 General Chit Chat 39 09-13-2012 07:41 PM
CommerICal beer discussion? Ketchepillar Commercial Brew Discussion 0 06-01-2009 10:54 PM
Interesting beer facts... par383 General Beer Discussion 2 10-11-2008 03:07 AM