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-   -   Best way to age for extended period (http://www.homebrewtalk.com/f39/best-way-age-extended-period-290365/)

Matteo57 12-30-2011 04:49 AM

Best way to age for extended period
 
So I am doing a big stout with coffee and chocolate (OG around 1.095) and It is suppose to age for around 6 months or so. For a beer that you want to age that long or longer, is it usually best to bottle it after about a month to a month and a half and then age in the bottle or age in the carboy? I have heard that if you age in the carboy you are more prone to get off flavors due to the oxygen in the head space of the carboy but I have also heard that aging something that long in the carboy is fine. Anyone weigh in on this? I haven't aged something that I have brewed this long before so thought I would ask input.

Thanks!

chrismcdaniel3128 12-30-2011 04:53 AM

everyone has a different opinion but in mine let it roll in the primary for a month check to make sure its done. then bottle condition your six months but i guarantee you can't wait that long

Matteo57 12-30-2011 06:51 AM

So, does bulk aging affect the beer differently than aging it in a bottle?

Akavango 12-30-2011 07:11 AM

I'm eager to find out. I'm doing this experiment at the moment.
I brewed a beer in september. Left it 8 weeks in primary then split it in 2 secondaries. I did bottle a few at that time.

I will bottle the first secondary next week and the following one in march.
I will do a side by side comparison in May.

I did also bottle some of that beer in recently emptied Irish connemara whiskey bottle.

I can't wait to test it all 4 more months...

squirrelly 12-30-2011 07:40 AM

My procedure for this is probably going to differ greatly from others, but here's what works for me. I started doing this after listening to a talk from vinney and jamil.

Also take into account all of my fermentations take place in stainless temp controlled conical fermenters.

Once primary is finished, meaning my final gravity has been achieved (usually 1.008) and DMS, diacytal, and all sulfides have either been consumed by the suspended yeast or I have re-pitched a low flocculating high attenuating yeast, I harvest my yeast for slants. I then pressurize the conical with 3 PSI C02 to ensure all O2 has been expelled from the fermenter. From there I can dry hop, add oak, add Brett, or simply let the beer mature without touching the finished product. I drop the temp from my ale fermentation temp of 59* F to 34* F. I do not put a time limit on this, but rather draw samples from the ball valve on the fermenter until the beer has decided it is at optimal packaging profile meaning taste, mouthfeel, and aroma.

For carboys I would use the racking cane and the carboy hood. Start the siphon by placing a sterile tube on the nipple of the carboy hood that does not have the racking cane running through it. I like to condition in kegs if l do not for some reason have a conical available. Connect your C02 to the "in" popit of your keg and purge the container with C02. Then connect the C02 to the tube on the carboy hood and use the pressure of the gas to start the siphon. This way no O2 is introduced during racking, and no O2 can penetrate the conditioning vessel. Of course you should be siphoning with a tube that either rests on the bottom of the keg or transfer through the dip tube in the keg to keep the procedure as closed as possible and to not splash the beer around at all.

Matteo57 12-31-2011 04:35 PM

Quote:

Originally Posted by Akavango (Post 3611840)
I'm eager to find out. I'm doing this experiment at the moment.
I brewed a beer in september. Left it 8 weeks in primary then split it in 2 secondaries. I did bottle a few at that time.

I will bottle the first secondary next week and the following one in march.
I will do a side by side comparison in May.

I did also bottle some of that beer in recently emptied Irish connemara whiskey.

I can't wait to test it all 4 more months...

Would love to know the outcome of this experiment!

Akavango 01-10-2012 08:52 PM

Quote:

Originally Posted by Matteo57 (Post 3615664)
Would love to know the outcome of this experiment!

I bottled the first secondary bucket. It was a little over 7 weeks in and the difference between what i tested out of the primary and what came out of the secondary was amazing. A much better well rounded beer already. Can't wait to taste when I'll bottle the second secondary in 8 weeks.

The beer in the first secondary had aged 7 weeks in the primary and another 7 weeks in the secondary. It is a strong belgian ale. As far as I'm concerned made my case for keeping it longer in the secondary before bottling it.

Will post again when I bottle the next secondary.

Matteo57 01-11-2012 01:45 AM

I would be interested to see what tasted better after you bottle them all and taste all three side by side.

Akavango 01-11-2012 06:08 AM

I'll let you know. I'm eager to find out myself.

Akavango 03-13-2012 05:08 PM

Bottled the last secondary of that batch. It has sat 8 weeks in the primary and 15 weeks in the secondary.

Beer tasted really good. Can't wait to see when it is ready from the bottle.
Comparaison will be in early may.


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