How do you bulk age?
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I'm not talking bottles here. I'm wondering how people prefer to bulk age their brews: Keg or Carboy? This is directed at beers that tend to need months of aging before their good to serve, not say, wheats or something with a quick turnaround.
Edit: I forgot to ask if you do use a keg, do you keep it at cellar temp, or in the fridge?
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Barefoot Brewery
Primary: German Alt
Bottled: Kolch, German Hefeweizen
On tap: 60/- Light Scottish Ale
Last edited by jacksonbrown; 12-11-2009 at 01:51 PM.
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