BMBFed aging - Home Brew Forums
Register Now For Free!

Home Brew Forums > Home Brewing Beer > Fermentation & Yeast > BMBFed aging

Reply
 
Thread Tools
Old 02-18-2010, 02:30 AM   #1
BenS
Recipes 
 
Mar 2009
Posts: 973
Liked 32 Times on 28 Posts



So I kegged and force carbed a 3 week old wheat ale and it's still kinda harsh. Which I expected. I just filled a few bottles to send into a local competition and got to wondering if the bottles would "mature" at the same rate as the keg. I did secondary this beer for about a week so alot of yeast fell out of solution. My hope is that they won't stay the same flavor profile in 3 weeks when the beer is judged and will mellow out some.

 
Reply With Quote
Old 02-18-2010, 02:36 AM   #2
ChshreCat
 
ChshreCat's Avatar
Recipes 
 
Aug 2008
Camano Island, Washington
Posts: 11,533
Liked 543 Times on 435 Posts


The should condition, but I've noticed that beers condition faster in bulk than they do in bottles. Just my observation.
__________________
"Science + beer = good!"
-Adam Savage

 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Barley wine: Bulk aging vs aging in the bottle jjacobs Recipes/Ingredients 18 12-21-2009 04:01 AM
Secondary fermentation vs bulk aging vs bottle aging jaginger Cider Forum 8 07-09-2009 11:08 PM
Bulk aging or bottle aging for big beers Frost General Techniques 4 11-21-2008 10:44 PM
Is there an advantage of aging in secondary instead of only aging in bottles? polamalu43 Beginners Beer Brewing Forum 6 04-02-2008 01:20 PM
bottle aging vs secondary aging for a winter ale wstein General Techniques 7 09-02-2006 11:59 PM


Forum Jump