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Old 06-26-2010, 02:42 PM   #1
Mar 2009
Dallas, TX
Posts: 1,112
Liked 35 Times on 28 Posts

I really would like to try a barlywine but have a concern....listening to the Jamil show he said to age at 50 degrees or less for 6-12 months. My problem I I think I could put it in my fermentation fridge but that would be in the 60's and ideas?
Scrat Brewing Company

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Old 06-26-2010, 04:23 PM   #2
Jan 2009
Pea Green, Colorado
Posts: 2,936
Liked 68 Times on 59 Posts

If you don't have access to a cellar, I would suggest burying a non-working small freezer or fridge appx. 6' deep and covering it with insulation, actually any airtight container would work. Or, if you want to purchase something, possibly a wine cooler, or, you can simple make another fermenting fridge/freezer and set the temp accordingly.

Keep on brewing my friends

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Old 06-26-2010, 04:51 PM   #3
Dec 2009
Hot & sticky Fla.USA
Posts: 706
Liked 17 Times on 16 Posts

My BW habits=
ferment in low 60s till done
secondary(keg) at 34-38f for 6months
add dry hops 1 month before serving and/or bottling.

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Old 06-26-2010, 08:11 PM   #4
Got Trub?
Apr 2007
Washington State
Posts: 1,538
Liked 10 Times on 8 Posts

While 50F would be ideal you can age an ale at warmer temperatures. The more important parameter is temperature stability so if you have a place where the temp stays relatively constant throughout the day, even if its in the high 60's, you could age your beer their.


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Old 06-26-2010, 10:22 PM   #5
Apr 2010
State College
Posts: 94

I have only done a few batches, and nothing quite as big as a barleywine (or RIS, etc.) yet. I was wondering, what is the difference between letting a big beer get down to FG, and then priming/bottling and aging vs. an aging period in secondary and then bottling. What are the pros/cons of either approach?

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