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Maffew 02-15-2012 10:30 PM

Aging beer?
I was wondering which home brews tend to keep the longest ex. Ipa, Porters. I know that they are not neccesarily like wines but I know that some are able to retain their flavor longer. I was hoping to built up a small stockpile so I would always have some and possibly even different types. Currently I bottle everything I brew. I am getting ready to start kegging some and also was not sure if there is a difference in shelf life between the two.

Piratwolf 02-15-2012 10:34 PM

iPAs and their close kindred are among the least age-able b/c hop flavor tends to decline pretty steeply after about 6 mo.s or so.

sweetcell 02-15-2012 10:42 PM

you'll want to brew a higher alcohol % beer for long storage, like 8% or over. strong belgians, barleywine, & imperial stouts come to mind. a strong IPA/IIPA will also age nicely - the hops will mellow out, and since hops are the dominant taste in these styles their characters will really change. if you're a hophead, you might be disappointed tho - you'd be better served drinking them fresh.

but regardless of style, you'll want to go strong.

phuff7129 02-15-2012 11:56 PM

I have only brewed 2 belgians and just a few weeks in the bottle they were pretty good but 6 months they were amazing! :mug:

Maffew 02-16-2012 08:27 PM

Any difference between bottle versus keg aging?

Piratwolf 02-16-2012 08:36 PM


Originally Posted by Maffew
Any difference between bottle versus keg aging?

The theory is that bulk (keg or carboy) aging produces a more uniform end product, but I'm thinking most people can't sense the minute differences caused by slight differences in each bottle.

Teromous 02-16-2012 11:57 PM


Originally Posted by Maffew (Post 3794343)
Any difference between bottle versus keg aging?

Keg aging is a bit harder from my experience. When you leave something in a keg, it is tied up for months at a time. Just put a shot of CO2 over the top and purge it a few times to get out the O2. Let it sit for however long you want, then carb it up a week or two before you're ready to drink it. As far as "aging" it in the keg...carbed up...on tap? That method is near impossible. With bottles you can regulate how much is imbibed by putting a certain number of bottles in the fridge. With a keg, it is far more accessible, and tends to go faster. If you really want to age it, you'll have to set the keg someplace and forget about it (if you can).

beergolf 02-17-2012 12:47 AM

Drink your IPA's and wheats fast. The flavors and aromas fade quickly. Stouts can go longer and bigger stouts like some age. Belgians are actually more like wine and improve with age and can go a long time. They actually improve with age.

Plan your brews so you do some to drink young, some to age.

dnslater 02-17-2012 02:00 PM

I recently opened an IPA that I brewed in September. It was the first beer that I dry hopped and my first IPA. Hop scent and flavor was very subdued. Almost tasted more Malty than hoppy. Not bad, just no longer true to style. I now try to space out my Hoppy beers so that they don't sit too long. For Stouts and malty beers, I will brew several at once and try to age them a bit. Even my low gravity stouts, (Irish, etc....) seem to really increase in smoothness over the first 3-5 months.

spearko520 02-17-2012 04:02 PM

i drank a beer that i made with brett 11 years after i bottled it. i wished i could have made that ten gallons last more than those eleven years...

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