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Old 01-26-2012, 02:13 AM   #1
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Default beer that can age.

I am wonder at what ABV does a beer have to be in order for it to age well. I am planning on doing a strong ale that is anywhere from 8 to 10 percent abv. It will not be a barley wine! tell me if I should go higher.

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Old 01-26-2012, 02:16 AM   #2
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Not too experienced with big beers, but 8-10 is definitely big enough to age. Just be careful about oxidation especially when bottling.

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Old 01-27-2012, 01:16 AM   #3
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ABV isn't the only indicator by any means. I have an English Old ale that's ~5.5% that's been aging (and getting better) for months. Also, many Belgian-style beers benefit from long aging times. Typically, the more complex the recipe and/or the addition of adjunct sugars means a benefit is to be gained by aging. Many high ABV beers (e.g. Arrogant Bastard) aren't aged at all and don't benefit from it. Best of luck!

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Old 01-27-2012, 06:28 PM   #4
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At a beer dinner with Sam Calagione (who should know), he said his lab folks indentified 8% - 10% as a good range for beers that can age a few years (1-3) and then 10%+ as best if you're going to age any longer than that. Had some 2006 120 Minute IPA that night...unreal.

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Old 01-27-2012, 06:33 PM   #5
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That's plenty high. Keep in mind that hoppy beers lose their nose after 9-12 months, so the best aging beers are ones that are on the malty side.

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Old 01-27-2012, 06:43 PM   #6
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When you say age, how long are you talking about. So far I prefer most of my beers with some months on em.

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Old 01-27-2012, 06:50 PM   #7
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I've got a RIS, strong scotch, and a barleywine 3 years old. They are all FAR better now than they were when they were young. But I think I'm going to drink them up before I run into problems with losing carbonation.

I held onto a beer for 24 years and it had lost ALL carbonation. So I'd say 24 years is a little long (unless you really like soy sauce).

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Old 01-27-2012, 07:58 PM   #8
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Quote:
Originally Posted by passedpawn
I've got a RIS, strong scotch, and a barleywine 3 years old. They are all FAR better now than they were when they were young. But I think I'm going to drink them up before I run into problems with losing carbonation.

I held onto a beer for 24 years and it had lost ALL carbonation. So I'd say 24 years is a little long (unless you really like soy sauce).
24 years, good lord! I primary for at least 10 years to "let the yeast do their thing", but 24 years is serious.
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Old 01-28-2012, 08:32 PM   #9
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Maybe try oxygen fixing caps for extended aging, I've heard they help for long term (3+ years).

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Old 01-28-2012, 09:59 PM   #10
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Quote:
Originally Posted by TwoGunz View Post
24 years, good lord! I primary for at least 10 years to "let the yeast do their thing", but 24 years is serious.
You "primary" for 10 years???????
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