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Old 01-29-2010, 05:04 PM   #1
dcp27
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Jan 2010
Medford, MA
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Whenever I have an aged beer there always seems to be a distinct taste and smell to it (dried fruit?). I like that flavor/aroma, but I don't want to wait 1+ years to obtain it. Does anyone know of a way to imitate it in a homebrew?

 
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Old 01-29-2010, 05:08 PM   #2
Edcculus
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Jun 2007
Greenville, SC
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I don't know of any way to artificially age a beer.

 
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Old 01-29-2010, 05:09 PM   #3
DKershner
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Jul 2009
Bend, OR
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http://www.northernbrewer.com/defaul...ench-4-oz.html
Maybe?

For what taste french medium gives, check here:
http://www.northernbrewer.com/defaul...ium-toast.html

 
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Old 01-29-2010, 05:31 PM   #4
remilard
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Nov 2008
Kansas City
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Store warmer.

 
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Old 01-29-2010, 05:33 PM   #5
wonderbread23
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Apr 2009
Brooklyn
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You're most likely experiencing oxidation and sherry like notes. You could maybe throw some Special B in there to get some of those types of flavors. You might also try to experiment with storing some of the beer warm to quicken the aging process.

 
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Old 01-29-2010, 05:37 PM   #6
Hermit
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Nov 2009
Alternate Universe
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http://www.telegraph.co.uk/news/news...-inventor.html

 
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Old 01-29-2010, 05:57 PM   #7
dcp27
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Jan 2010
Medford, MA
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Quote:
Originally Posted by Hermit View Post
I read about that before, but it sounds bogus to me since the idea doesn't really make sense.

 
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Old 01-29-2010, 06:03 PM   #8
Hermit
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Nov 2009
Alternate Universe
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Quote:
Originally Posted by dcp27 View Post
I read about that before, but it sounds bogus to me since the idea doesn't really make sense.
I read a report that it only works on certain wines, not all. That is probably not the best article to use. I don't think this guy was the inventor of the idea, just put together a gadget. There was some research behind this if I recall correctly.


This article is from 1963..
http://www.ajevonline.org/cgi/content/abstract/14/1/23

This one from 2004...
http://www.sciencedirect.com/science...308b270338e343

 
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Old 01-29-2010, 06:33 PM   #9
dcp27
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Jan 2010
Medford, MA
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So a rule of thumb in chemistry is that every 10C doubles the rate of reaction. I guess in theory I could hide some in the 85C oven at work and have it ready in a week.... or maybe 40-50C and wait a few months so I don't destroy the yeast. the higher ups might frown upon the idea unfortunately

 
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Old 01-30-2010, 07:40 PM   #10
AndrwHock
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Mar 2008
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Don't wanna wait a year, huh? Try 11 months perhaps.

 
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