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04-29-2009, 04:21 PM
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#1
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Professional Jezter PWNZR
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Aging beer?
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How do you decide how long to age your beer?
I was at Dogfishhead last weekend, and they said the 120 aged for :gasp: 6 months before it was served.... and I was thinking, I try to age most beers that long.....(except like Wits and the like)
so I am wondering, what should be aged, and what should be fresh? and how do you determine?
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04-29-2009, 04:25 PM
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#2
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Generally speaking, I age based on:
- gravity (higher than 1.060ish)
- complex grain and/or hop bills with big flavors.
- if I am oaking, etc.
Big complex beers need aging, simply put.
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04-29-2009, 04:49 PM
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#3
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yup - what flyangler18 says.
Darker brews seem to need more aging - IPA really smooth out wonderfully with aging. the more ingredients the more aging will help.
You say - But it tastes REALLY good now" just wait and you will be rewarded. HOWEVER - that never seems to stop me LOL
I ALWAYS put at least 1 6-pack away into the 6 month corner of the basement.
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04-29-2009, 06:34 PM
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#4
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I agree to some extent but it really depends on style and gravity.
Bigger beers usually need aging to mellow out harsh flavors and blend things togeather. Sometimes big beers will seem less "hot" with aging.
However IPAs and IIPAs IMO are best young when those hops just walk up behind you, tap you on the shoulder and punch you in the face.
Hefe's are also best when drank young. I prefer my belgians young when there's lots of esters.
Age Barleywines, RIS, Imperial Porters, and big scotish ales.
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04-29-2009, 06:40 PM
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#5
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Quote:
Originally Posted by Donthoseme
Age Barleywines, RIS, Imperial Porters, and big scotish ales.
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How long are we talking here? 6 months? |
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04-29-2009, 06:43 PM
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#6
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Quote:
Originally Posted by RC0032
How long are we talking here? 6 months?
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At minimum. At 6 months, I'd call big beers like those still green. Barleywines can continue to mature for years.
Last edited by flyangler18; 04-29-2009 at 06:51 PM.
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04-29-2009, 08:27 PM
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#7
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Quote:
Originally Posted by flyangler18
At minimum. At 6 months, I'd call big beers like those still green. Barleywines can continue to mature for years.
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+1 AGE THOSE BABIES
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Zombie Brewing Co.
UNDEAD Dunkelweise
Baby Bryce Barleywine
1st Anniversary Ale (Imperial Porter)
Night of The Living Dead Ale (belgian porter) (DECEASED)
Dawn of The Dead Ale (Belgial IPA)(DECEASED)
The Omega Ale (Quad)(DECEASED)
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04-29-2009, 08:31 PM
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#8
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I think IPAs are too edgey young. I had one of mine after 5 months and iot was so much better - not rough around the edges but smooth and hoppy, not raspy.
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Next up - Award winning Dbl Chocolate Stout Batch #4 (90) On deck - Zythos Pale Ale(91) and then Weizenbock(92)
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04-29-2009, 09:15 PM
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#9
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- We should have people start adding to their recipes when the beer is in its prime.
- Or make a general list of times.
- I dont get how an IPA is in its prime 5 months in if hops fade over time.
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04-30-2009, 05:06 AM
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#10
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Member
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Quote:
Originally Posted by RC0032
- We should have people start adding to their recipes when the beer is in its prime.
- Or make a general list of times.
- I dont get how an IPA is in its prime 5 months in if hops fade over time.
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All depends on what you are going for. A big beer like an IPA is probably better as a whole after 4-5 months of aging, even if some of the hop aroma has faded. Remember, you can dry hop after all that aging and still have that hop aroma nice and fresh.
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