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Old 08-23-2012, 11:24 AM   #11
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Now I'm just really confused. My Kolsch (enjoying one right now) still taste great. It was brewed 2 months before the Amber. I mean, its not as fresh as when it was...um fresh, but it still taste like a good beer in comparison to the Amber (which started out great).

I guess hoppy bears and me are not working out well for brewing and aging. Biggest problem is that I just don't drink enough quickly enough. Next batch I am going to give my brother a 12 pack right off the bat, and store extras at dads for now.

On a positive side, I have noticed a LOT less yeast in the bottle since doing at least a few days as cold as I can get the beer (cold crashing, in a sense). And my beers are getting better, but aging is going to be reserved for big beers/dark beers. I have a 14 month old Porter that was still tasting great last bottle I had...I have something like 6-8 12oz bottles at dad's still (I know they are safe(r) there )
Do you realize that you don't have to make 20 gallons at a time? I make 2 1/2 gallon batches regularly as I don't drink a lot but like a variety of beers. As mentioned above, hop flavor/aroma fades with time so make your hoppy beers in small quantities and your less hoppy beer as usual since they store better.
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Old 08-23-2012, 01:51 PM   #12
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I think (if I keep some DME around just in case) I can swing an all-grain BIAB 2.5gal batch. I had thought of it before, I DO have a semi-local place with a huge grain selection, and OK hops and yeast selection (all vaccum packaged 1oz size hops). Is a 3gal carboy enough for a ferment, or could I use my already owned 5gal? I've thought of doing an IPA, but I CAN"T drink that much IPA before it goes bad. I enjoy it quite a bit, on occasion.

I might brew a full batch of hefeweizen. A few of the guys at work went to Germany last year and they love the style now. I will just share my stash so everyone can enjoy fresh brew Along with a Rye stout....because Rye and Stout sound like an amazing mix to me.

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Old 08-23-2012, 01:54 PM   #13
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Beer is WONDERFUL for the first month or two. Just seems to go downhill faster and faster. Seems beer I brew in spring/fall last a bit longer if the basement is cool...
I think you've hit the nail on the head. Most beers are best when fresh (even BMC products have a "born on" date!).

Beer ages faster at room temperature, as does wine, so when a beer hits peak flavor it would really help to stick it in the fridge or cellar it to slow down the aging.
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Old 08-23-2012, 01:56 PM   #14
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I think (if I keep some DME around just in case) I can swing an all-grain BIAB 2.5gal batch. I had thought of it before, I DO have a semi-local place with a huge grain selection, and OK hops and yeast selection (all vaccum packaged 1oz size hops). Is a 3gal carboy enough for a ferment, or could I use my already owned 5gal? I've thought of doing an IPA, but I CAN"T drink that much IPA before it goes bad. I enjoy it quite a bit, on occasion.

I might brew a full batch of hefeweizen. A few of the guys at work went to Germany last year and they love the style now. I will just share my stash so everyone can enjoy fresh brew Along with a Rye stout....because Rye and Stout sound like an amazing mix to me.
A 3 gallon carboy may be a bit too small, but you can use your 5 gallon fermenters for a 2.5 gallon batch.

If you don't have a beer fridge or a cellar, making smaller batches might be exactly what would work for you. Maybe do a 5 gallon batch of beers that can age well (barley wine, tripel, etc) and smaller batches of beers that don't age well.
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