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Home Brew Forums > Home Brewing Beer > Extract Brewing > Question for anyone who has brewed recipes from "Beer Captured"
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Old 02-10-2007, 02:35 PM   #1
kenpone
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Default Question for anyone who has brewed recipes from "Beer Captured"

Most of the recipes give recomendations on when the beer will peak and is ready to drink. I made a belgian triple that says it will peak between 2-6 months. It primed in the secondary for 6 weeks before it was bottled. It has been in the bottle for a month. My question is: Does the 6 weeks in the secondary count towards the aging process (if thats the case then then my beer is 2 1/2 months old and ready to drink) or does it mean the aging process starts when it is bottled.....which means I need to go another month. It wouldn't be that big of a deal, but I bottled it in 1 litre easycaps and don't want to waste any if its not ready.

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Old 02-10-2007, 03:34 PM   #2
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Generally speaking, ageing (or cellaring) is from the time the beer is bottled.

It may be sufficiently carbonated sooner - and drinkable, but the flavors and characteristics of the beer will continue to change and improve with age up through the ideal recommended.

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Old 02-10-2007, 03:44 PM   #3
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Quote:
Originally Posted by kenpone
It primed in the secondary for 6 weeks before it was bottled.
The book demonstrates a confusing (I think) usage of the word prime. It outlines two separate steps it calls priming - the first is a repitch of yeast in the secondary a few days prior to bottling, and the second - and more familiar usage of the term- is the addition of sugar at bottling to carbonate the beer.

Initially the bottled beer needs to be kept at a warmer temp to facilitate carbonation and then transferred to a cooler location for the extended "cellaring".
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Bottled:
MISS WELL Blonde Ale
NO MARKS Scottish Wee Heavy
Primary:
BETTER THAN Raspberry Wheat
Secondary:
TRIPEL 20 Belgian Tripel
Next: ?
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Old 02-11-2007, 02:51 AM   #4
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Brew it again. Now, start drinking one bottle at a time whenever and experience the character changes through the life of the batch. Try to draw it out a year (good luck). When it hits your extra favorite flavor profile, that's when you start drinking your second batch like mad!

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Old 02-13-2007, 10:00 AM   #5
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Quote:
Originally Posted by kenpone
Most of the recipes give recomendations on when the beer will peak and is ready to drink. I made a belgian triple that says it will peak between 2-6 months. It primed in the secondary for 6 weeks before it was bottled. It has been in the bottle for a month. My question is: Does the 6 weeks in the secondary count towards the aging process (if thats the case then then my beer is 2 1/2 months old and ready to drink) or does it mean the aging process starts when it is bottled.....which means I need to go another month. It wouldn't be that big of a deal, but I bottled it in 1 litre easycaps and don't want to waste any if its not ready.
Brugse Tripel
Primary: 7 days at 70°F
Secondary: 6 weeks at 70°F
Bottle Condition: 6 weeks at 70°F
Cellar: 1 year at 51-55°F

Good luck and let us know how it turns out,
Wild
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Old 02-13-2007, 08:17 PM   #6
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The authors of Beer Captured actually run the LHBS around here. I asked them the question and it's after its bottled. The time in the secondary doesn't count. The times also given are relatively conservative. Most beers last even longer than stated.

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Old 02-16-2007, 05:46 PM   #7
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I talked to Mark and Tess last night. They said you can refer all questions about their books to their home brewing store.

sales@maltose.com

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Old 02-17-2007, 08:05 PM   #8
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The people at Maltose are great and will definitely answer any questions. You can also call the store during business hours and get advice that way.

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