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Old 05-02-2008, 01:26 PM   #1
hal simmons
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Default "Cellaring" beer at room temps

I'm interested in stashing away beer for years to see how it develops. The problem is that right now I don't have any way of keeping it chilled to optimum "cellaring" temperatures. If I'm storing beer in a dark closet at room temp (65-73 depending on time of year) what sort of results should I expect? I know the beer will age faster at warmer temps, but i'm wondering if i'll be able to keep beer this warm for 1-2 years with no problem. I mostly stash away Barleywines and strong Belgians.

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Old 05-02-2008, 01:30 PM   #2
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It will age faster, and it will not be as stable, but it will age. If it was a beer that would improve under optimum conditions, it probably will improve under the conditions you described.


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Old 05-02-2008, 03:06 PM   #3
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Beers that are 8%abv and up will handle a 1-2 year sit very well. Under that I would plan to drink them by the one year mark. IMHO

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Old 05-02-2008, 04:26 PM   #4
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I've cracked open some 6-7 month old light ales that were great.

They went to bottles from the keg and the only thing I noticed was that the carbonation seemed about 10% higher than at bottling time.

I think that returning the beer to room temps (68 degrees) for extended periods wakes the yeast up enough let them dry out the beer a little more.

Of course, this was from when I tended to rush my beers out of the primary/secondary into the kegs.

FSR402 - How's about sharing that Bourbon Barrel Stout recipe.

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Old 05-02-2008, 06:07 PM   #5
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Quote:
Originally Posted by BierMuncher

FSR402 - How's about sharing that Bourbon Barrel Stout recipe.

I could share it. But when I do it again I'll cut the bourbon maybe in half. I like it but would like it more with less. Now the SWMBO thinks it needs more. lol
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Old 05-02-2008, 06:33 PM   #6
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Quote:
Originally Posted by BierMuncher
I've cracked open some 6-7 month old light ales that were great.

They went to bottles from the keg and the only thing I noticed was that the carbonation seemed about 10% higher than at bottling time.

I think that returning the beer to room temps (68 degrees) for extended periods wakes the yeast up enough let them dry out the beer a little more.
Have you noticed any sediment in these bottles? Seems like that would be the smoking gun.
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Old 05-02-2008, 06:44 PM   #7
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Quote:
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Have you noticed any sediment in these bottles? Seems like that would be the smoking gun.
Yes indeed.

I'm expecting that since I know primary for three weeks and then cold condition for another two, that this issue would go away.

If I could refrigerate the bottles right off the bat, that would also take care of it...but that's not the title of this thread is it??
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