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Old 04-22-2009, 01:36 PM   #1
Apr 2009
Posts: 14

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?

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Old 04-22-2009, 03:19 PM   #2
Mar 2009
Stamford, CT
Posts: 143

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

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Old 04-22-2009, 06:06 PM   #3
rsmith179's Avatar
Feb 2009
Cleveland, OH
Posts: 934
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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!
"Brewers enjoy working to make beer as much as drinking beer instead of working."
-Harold Rudolph

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Old 04-22-2009, 06:26 PM   #4
Jan 2009
Bethesda, MD
Posts: 176
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Originally Posted by rsmith179 View Post
Frees up your carboy for the next batch too!
most important!
802 Brew

Primary 1: Empty :(
Primary 2: Empty
Primary 3: Empty
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Bottled: 802 AIPA (6% abv), Dunkelweizen (6.6% abv), EdWort's Apfelwein (8.5% abv), Centennial IPA (6.2% abv), 802 House Honey Pils Pale Ale (3.2% abv), 802 100IBU IIPA (7.7% abv), 802 Magnum/Centennial IPA (6.0% abv), 802 Honey Cream Ale (6.0% abv), Bourbon Breakfast Stout (7% abv)

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Old 04-22-2009, 08:10 PM   #5
david_42's Avatar
Oct 2005
Oak Grove, Oregon, USA
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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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Old 04-22-2009, 10:27 PM   #6
malkore's Avatar
Jun 2007
Posts: 6,922
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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.
Primary: English Mild
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Old 04-22-2009, 10:34 PM   #7
Apr 2009
Hampshire, UK
Posts: 44

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


BTW 3-4 months ageing - what strength beer are you brewing?
I just like to give those yeasties a big nosh up! (Well, at least somebody's benefiting from my efforts.)

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Old 04-23-2009, 12:55 AM   #8
Apr 2009
Posts: 14

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.

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