how long do you age your beers ? - Page 2

**Grinder12000** · 08-20-2009, 01:56 PM

The pipeline is the key. I brewed like a maniac for a while to get a supply.

It is also good for when you go through dry periods where you just can not find the time to brew (I went 3 weeks without a brew day once!!!).

The problem is that a hole in the pipeline is not noticed for 2 months and then . . . it's too late.

bhatchable · 08-20-2009, 02:02 PM

I don't have kegging capabilities yet, so I'm just going to keep brewing until i simply run out of space for cases. I have amassed some fifteen cases of empty bottles to fill thusfar. I have a ten gallon stout and 5 gallon nut brown going now. i don't see a break for a little while at least, but when I do i'll be stocked!!!

Talloak · 08-20-2009, 06:06 PM

A suggestion: bottle some portions of your bigger (1.060 and up) batches - say 4 or 6 22oz bottles and put the rest in kegs like you normally do. Put the bottles in a cupboard and forget about them. See if you like the result, I think that you will.

**humann_brewing** · 08-20-2009, 06:10 PM

Quote:

Originally Posted by Talloak

A suggestion: bottle some portions of your bigger (1.060 and up) batches - say 4 or 6 22oz bottles and put the rest in kegs like you normally do. Put the bottles in a cupboard and forget about them. See if you like the result, I think that you will.

This is a good idea, I have moved to 8 gallon batches with the thought of kegging 5 gallons and bottling 3 so I can get a stash of bottles to age and have a variety at any given time.

Boodlemania · 08-20-2009, 07:16 PM

I brewed like mad over the winter, at least by my standards. At one point had 15+ cases of beer in the basement. I drink 1-2 per night after the kiddies are in bed. Right now drinking beer that was brewed in late February/early March.

I've got enough to last until late fall, I'm figuring. Once our groundwater temp drops into the low 60's, I'll start brewing again. The limitation is my immersion chiller - I don't have a pre-chiller so I'm restricted by the incoming water temperature.

Yeah, I know I could fix that easily. But I've got the pipeline built up, plus I'm crazy-busy on the farm in the summer.

**Homercidal** · 08-20-2009, 07:20 PM

Get more kegs and start aging them. You always have to brew as fast as you drink, but with extra kegs, you can at least be drinking better tasting beer. Of course you might have to buy some beer for a bit until you get your pipeline full, or brew fast beers.

Beernik · 08-21-2009, 01:48 AM

Generally I drink my beers between the 2nd and 8th month. But I went on a brewing binge last summer and had about 25 gallons ready to drink. I've whittled my supply down to 5 cases of pints.

Everything I'm drinking right now is at least 1 year old. The Grand Cru, Irish Red, and Lambic are more than 2 years old.

BA_from_GA · 08-21-2009, 11:35 AM

first few batches i started drinking between 2 and 4 weeks in the bottle. Now that i have a pipeline going, i'm getting better at letting stuff sit. I've got a quad and a porter that have been in the closet un-touched for 3 months now, and a brown ale and cider that are around 2 months.

It's definitely easier to keep my hands off the bottles when there are more in the fridge.

Baja_Brewer · 08-21-2009, 12:06 PM

As everyone here has mentioned, pipeline is key. I have 21 kegs and I haven't had the opportunity to get them all full (yet) but I manage to keep a steady flow going. I switched to 10 gallon batches on my smaller beers (<1.060) so I always have another keg of something to drink after the first one is gone. This year I'm going to be stoked to have another round of pumpkin ale once my first one is gone. I brewed about 7 times this summer, with the intention of brewing 2 more but time got in the way. Now I have to wait to get back to school to do those last few brews.

I've recently decided on the two IPA's that I'll be doing to keep on tap, probably intermittently... but as I only just finished my first year in my brewing career, I needed that time to dial in on recipes. Try aging for 2 or more months, you'll be glad you did.