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Old 11-20-2012, 08:33 PM   #11
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Some brews are just better young. I like my IPA's on the younger side for the fresh h flavor. Stouts like some age. Any bigger brew also ages well.

I also brew a lot of Belgians and they age great. I have several that are about 2 years old and just keep changing. They are like fine wines that age very well.

If you sanitize well beers will keep for years.

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Old 11-20-2012, 08:41 PM   #12
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Seeing as I've only been doing this a year, I can't speak from the experience that some have... but I don't drink a lot of beer, so I get to see how age affects things. I can speak to three batches with regards to age.


Batch #1: Brown ale (extract/specialty grains), about 5.5% ABV. Fermented a bit too warm, was still a good beer, got really good at four months. Just had a bottle last night, one of my last few - age is now ten months in bottles (plus another month split between primary and secondary). I don't detect any loss at all from that change it went throgh at about four months. I'll be sad to see this one all begone.


Batch #2: Leffe Blonde clone (partial mash), about 8.25% ABV. Did a four week primary, no secondary. Took six weeks in bottles to get really good, but three months or so made it a great beer. Today, this beer is seven months old (in bottles). The light hop aroma it once had is gone, but the beer is as complex and flavorful as it ever was.


Batch #3: Imperial nut brown ale (extract/specialty grains), 8.66% ABV. Did four weeks primary, three + months secondary. Has been in bottles six months now. Opened the first bottle at eight months post brew (five months in bottles). Good beer, but needed more age.

A month later, beer was better. Recipe said that it would be good at six months, great at nine, amazing at a year. I plan to continue aging it and see how it goes.

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Lagering: Swarthy Satyr (traditional bock)
Bottled: Royal Goblin (Hoppy Hobgoblin rendition), Treasure Type "T" (oatmeal toffee stout), Enchantress (big Irish red ale), Frostfire (Oktoberfest), Thundersmoke brown ale
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Old 11-20-2012, 08:42 PM   #13
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I firmly believe, especially with homebrew, that 6 months in a fridge is a world of different fom 6 months cellared.

Stored at room temp or coolish, they age well and (except IPAs) improve drastically over the months. Stored in my dear dad's basement fridge, however? they undergo a bastardized lagering that robs them of flavor. Uncanny difference.

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Old 11-20-2012, 08:48 PM   #14
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Disclaimer to my posts - all beer referenced is stored in my basement at ambient temps that range from 62-66 degrees F.

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Homebrew Dad - blogging about making my own beer and raising a lot of kids.
Check out the priming sugar calculator and the beer calorie calculator.

Fermenting: nothing
Lagering: Swarthy Satyr (traditional bock)
Bottled: Royal Goblin (Hoppy Hobgoblin rendition), Treasure Type "T" (oatmeal toffee stout), Enchantress (big Irish red ale), Frostfire (Oktoberfest), Thundersmoke brown ale
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