I am wonder at what ABV does a beer have to be in order for it to age well. I am planning on doing a strong ale that is anywhere from 8 to 10 percent abv. It will not be a barley wine! tell me if I should go higher.
passedpawn said:I've got a RIS, strong scotch, and a barleywine 3 years old. They are all FAR better now than they were when they were young. But I think I'm going to drink them up before I run into problems with losing carbonation.
I held onto a beer for 24 years and it had lost ALL carbonation. So I'd say 24 years is a little long (unless you really like soy sauce).
24 years, good lord! I primary for at least 10 years to "let the yeast do their thing", but 24 years is serious.
24 years, good lord! I primary for at least 10 years to "let the yeast do their thing", but 24 years is serious.
"primary"....."cellaring"...."aging"????
mcaple1 said:holy cow.....read my earlier threads. Twogunz said that he does primary for at least 10 years. "Primary".....no f'ing way.
Yeah, I used to go with a secondary as soon as the krausen dropped but everyone on here convinced me a long primary was the way to go.
24 years, good lord! I primary for at least 10 years to "let the yeast do their thing", but 24 years is serious.
c'mon.. i'm a newb and even I knew he was kidding..
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