I am going to be buying some kegging equipment this week. My question involves aging a big beer. A Barley Wine, to be exact. I'd like to age it for at least 12 Months. Can I leave it in the keg for that long without Carbonization? How about I leave the Beer in the Secondary instead for aging? I really don't want to tie up a keg for 12 Months. Will the beer age properly in the Secondary?
I was going to bottle the Beer, but I don't want to run into any issues as far as the high Alcohol Content. I have heard from many that if you are going to bottle a Big Beer, you have to make special accomidations come bottling time. I don't want to go that route. Leaving it in the secondary would be best for me.
I was going to bottle the Beer, but I don't want to run into any issues as far as the high Alcohol Content. I have heard from many that if you are going to bottle a Big Beer, you have to make special accomidations come bottling time. I don't want to go that route. Leaving it in the secondary would be best for me.