johnyvilla

Recipes 

I made a scotch ale the other day and I was wondering about aging it. I plan to rack it to a glass carboy and let it sit in a basement fridge, air locked for 3-4 months. I know I will have to re-pitch yeast to prime once its done, but are there any other considerations I should be aware of?
Thanks

TelemarkBrew

Recipes 

as long as you keep fluid in the airlock you should be fine.

rsmith179

Recipes 

Any real reason why you are deciding to bulk age the beer instead of getting it bottled and then aging? Either way will work, but I find it easier to just get it out of the primary/secondary and into bottles for aging. The box of bottles can be stored away in a corner of your basement and will keep just fine.

Have a batch of Saison that I was planning on aging for a while. Decided against bulk aging and went with aging in the bottles instead. I'm glad I did. Frees up your carboy for the next batch too!

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ACo

Recipes 

most important!

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Primary 2: Empty
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david_42

Recipes 

Cornie kegs are great for aging, even if you don't have a kegger. Light-tight, unbreakable, no airlock to keep filled, and cheaper than a carboy.

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malkore

Recipes 

was it made as an ale, or a lager? cuz lagering an ale just isn't really necessary.
crash cooling for a week to get the yeast to drop out...sure.

but 2-3 months seems like a complicated solution to a non-existent problem.

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Malkore
Primary: English Mild
On tap: Pale Ale, Lancelot's Wheat, English Brown Ale, Steam Beer, HoovNuts IPA
Bottled: MOAM, Braggot, Raspberry Melomel, Merlot, Apfelwein, Pyment, Sweet mead, Cabernet
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YeastGardener

Recipes 

I like the idea mentioned about ageing in bottles - I tend to find that ageing is accelerated when under pressure, that is, in the bottle; the yeast also drop out more quickly.

Still, haven't been able to afford those handmade oak barrels yet ... to make a fair comparison

YeastGardener.

BTW 3-4 months ageing - what strength beer are you brewing?

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I just like to give those yeasties a big nosh up! (Well, at least somebody's benefiting from my efforts.)

johnyvilla

Recipes 

SG was 1.10, so its the biggest thing I have brewed. I sort of followed a mostly grain recipe substituting extract due to size limitations. the original called for aging at 35 degrees for 3 1\2 months, so I figured I would give it a try. I racked a pale ale I had using half of that cake for the scotch, and was blessed with strong activity within hrs. cold storage in bottles sounds good to me.