I bought a Bourbon County Stout today. I want to put it away for a year or so, if I can accommodate the aging process. Here are my choices:
1. Age in fermentation room at 60F-64F
2. Age in closet at 72F
3. Age in Refrigerator
I drink all my homebrew before the four to six month mark, so this is outside my usual aging techniques. If you all say 50F, I'm popping this sucker open tonight.
1. Age in fermentation room at 60F-64F
2. Age in closet at 72F
3. Age in Refrigerator
I drink all my homebrew before the four to six month mark, so this is outside my usual aging techniques. If you all say 50F, I'm popping this sucker open tonight.
