Ss Brewing Technologies Giveaway!

Home Brew Forums > Home Brewing Beer > General Techniques > Chill or not chill prior to entering competion...
Reply
 
LinkBack Thread Tools
Old 02-12-2010, 03:21 PM   #1
-TH-
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2008
Location: Zeeland, Michigan
Posts: 977
Liked 59 Times on 35 Posts
Likes Given: 2

Default Chill or not chill prior to entering competion...

I want to enter an IPA in a couple comps coming up and I was wondering if it would be better to chill the bottles in the fridge for a month or so before hand or not. Just wondering what others do.

__________________
TH

Builds, etc: E-Brewery | Pneumatic Bottle Capper | Fermentation Chamber | Stirplate | Bottle Cabinet
Water Spreadsheet: www.EZWaterCalculator.com
-TH- is offline
 
Reply With Quote Quick reply to this message
Old 02-12-2010, 03:36 PM   #2
Yooper
Ale's What Cures You!
HBT_ADMIN.png
Feedback Score: 0 reviews
 
Yooper's Avatar
Recipes 
 
Join Date: Jun 2006
Location: Upper Michigan
Posts: 61,104
Liked 4481 Times on 3260 Posts
Likes Given: 870

Default

Well, I guess it would depend on the beer! If it's got some chill haze or clarity issues, I'd carb it up then chill it to get rid of any haze. If it's not quite aged enough, I'd keep it at room temperature. If it's absolutely perfect now, and you want to preserve that by slowing down the aging, then cellar temps (or the fridge) would be preferable.

__________________
Broken Leg Brewery
Giving beer a leg to stand on since 2006
Yooper is offline
 
Reply With Quote Quick reply to this message
Old 02-12-2010, 05:32 PM   #3
-TH-
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2008
Location: Zeeland, Michigan
Posts: 977
Liked 59 Times on 35 Posts
Likes Given: 2

Default

Quote:
Originally Posted by YooperBrew View Post
Well, I guess it would depend on the beer! If it's got some chill haze or clarity issues, I'd carb it up then chill it to get rid of any haze. If it's not quite aged enough, I'd keep it at room temperature. If it's absolutely perfect now, and you want to preserve that by slowing down the aging, then cellar temps (or the fridge) would be preferable.
Thanks, that makes perfect sense.
__________________
TH

Builds, etc: E-Brewery | Pneumatic Bottle Capper | Fermentation Chamber | Stirplate | Bottle Cabinet
Water Spreadsheet: www.EZWaterCalculator.com
-TH- is offline
 
Reply With Quote Quick reply to this message
Old 02-12-2010, 07:39 PM   #4
seanmichaleen
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2009
Location: Sacramento, CA
Posts: 33
Default

The hop qualities tend to quickly disappear in a beer as it ages and warmer temperatures tend to accelerate the aging process in beer. I definitely prefer my IPAs as fresh as possible and start drinking my DIPAs about 3 weeks after brewing.

With that said, if you feel the other components of your beer are a little rough around the edges and would benefit from a month of aging, leave the number of bottles you think you would need for competition at room temperature (plus a bottle or two for you to sample). Put the rest of the bottles in the fridge. When it's time to send your bottles away for the competition, compare one of the room temperature bottles with the one of the refrigerated bottles and let that determine which bottles to send.

__________________
seanmichaleen 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
NO CHILL beer, and chill haze... UGH The Pol General Techniques 62 01-16-2013 10:12 PM
No Chill hop help pnj General Techniques 11 03-19-2010 05:00 PM
Using ice to chill stonenic General Techniques 10 08-28-2008 04:14 PM
To chill or not to chill wildwest450 Bottling/Kegging 2 02-01-2008 05:21 PM
Using a wind chill of -5 to chill wort BierMuncher All Grain & Partial Mash Brewing 23 02-08-2007 12:54 AM