Originally Posted by dtbritt
- Is this the case? Because the beer is unpasteurized and already cold, do we need to leave it cold for however many months we let the bottles age?
- If this IS the case, will keeping the beer chilled keep it from conditioning/aging properly?
- Since we're priming the bottles with CO2 prior to filling and capping them, will they be adversely affected by allowing them to warm up some?
- Are we going about this in completely the wrong manner? If so, what's a better approach?
You don't need to keep it at the chilled temperature. As a matter of fact, the aging process will accelerate at warmer temperatures. The best bet is around 50-55 I'd say. Your carbonation isn't going to be affected once you cap the bottles.2
It won't keep it from aging properly, but like I said in 1, colder temps make things slow down. 3
Whatever carbonation you have in the beer when you bottle it will stay. Its got nowhere else to go ..
Just make sure its super cold when you cap the bottles so that you keep as much carbonation in the solution as is possible.4
I would consider bottle conditioning your barley wine and letting it age a good bit at cellar temperature. You will probably get more character in the aged beer... I can't say this with confidence though, I've never done any testing of this.
Anyway good luck and cheers!