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-   -   Bulk aging vs aging in the bottle? (http://www.homebrewtalk.com/f13/bulk-aging-vs-aging-bottle-340603/)

JNEL73 07-10-2012 03:55 AM

Bulk aging vs aging in the bottle?
 
I have a wheat wine that needs to age some is there any benefit to aging in bulk vs bottling and aging?

Thanks Jon

helibrewer 07-10-2012 05:18 AM

Quote:

Originally Posted by JNEL73 (Post 4238676)
I have a wheat wine that needs to age some is there any benefit to aging in bulk vs bottling and aging?

Thanks Jon

I think there have been some discussions on this. I age in bulk for the same reasons I age wine in bulk. Temperature is more consistent and I feel the hundreds of chemicals involved just do better in larger volumes.

FarmerTed 07-10-2012 12:32 PM

I guess bulk aging may be more effective, but I'd do it in the bottle because a high gravity beer like that may take some time to carbonate. You might as well kill two birds with one stone.

harrymanback92 07-11-2012 01:24 AM

I make a cappachino stout(milk stout with coffee coming in at 10.75%) and I find it needs to age 6 months before its at it's peak flavor. My solution? Three months bulk, with three months carbing in the bottle. I drink this beer slow so it typically ages in the bottle for quite a bit, but I like taking my aging time and doing half it's aging in both bulk and bottle. Works for me.

bwomp313 07-11-2012 02:50 AM

Quote:

Originally Posted by harrymanback92 (Post 4241434)
Three months bulk, with three months carbing in the bottle.

I would suggest this same regimen personally.

And hey you're from glen's falls. I'm moving there in about a week


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