Do most of you refer to the aging time from the moment you bottle/keg it or start the aging clock when you pitch the yeast?
In other words...if one were to have a cider that had spent 2 months in a carboy and then you bottled it, do you consider it to have 2 months of age on it or did your clock start when you capped the bottle?
Do most of you refer to the aging time from the moment you bottle/keg it or start the aging clock when you pitch the yeast?
I say it's ageing once it is in the bottle or keg. Prior to that, it's still fermenting or clearing.
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Originally Posted by Shooter
Oh, and get a hydrometer. Psychic brewing is great and all, but hard numbers get rid of MUCH of the guess work.
... If the characters from Jaws did home brewing...
Hooper: "All yeast does is swim and eat sugar and fart carbon dioxide and pee alcohol and make little yeasts."
Brody: "You're gonna need a bigger carboy."
The term might differ from person to person. I consider it aging when I rack to a secondary vessel for "bulk aging". This way I won't be temped to touch it...if it goes in bottles...I drink them all.
When my gravity tells me the fermentation is done (in primary) and I let it sit on the yeast for another week before I bottle, I count my cleaning up phase in primary as the start of conditioning. Once it's carbing in bottles I still let it condition for a minimum of 3 weeks before putting them in the fridge for drinking. This time frame for a better beer is why I am OC on my pipeline. I don't want to run out of good beer.
Definition of Aging....
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