Aging homebrew . . . meh?! - Home Brew Forums

Register Now!
Home Brew Forums > Home Brewing Beer > General Beer Discussion > Aging homebrew . . . meh?!

Thread Tools
Old 01-14-2007, 11:49 PM   #1
Feb 2006
Posts: 901
Liked 10 Times on 6 Posts

So, I just packed a box of beers to send to Brewsmith (we set up a trade). Anyway, I put in three of my own beers. Two of those were beers that I entered into competition and took a first and a second (an English IPA and an American IIPA). Since I had been aging these for some time, I decided to pop open one of each tonight to see just what the beer I sent to Brewsmith tasted like after this extended aging (about 7-8 months).

Meh . . .

The hop character has almost disappeared in the aroma and flavor and the beer is a bit oxidized. I have been storing these at a constant temperature in my fridge. I wish I would have drank them all about 4 months ago when they tasted amazing.

Any hints/tricks for better aging of ales?

Reply With Quote
Old 01-15-2007, 12:04 AM   #2
Torchiest's Avatar
Nov 2006
Houston, TX
Posts: 1,761
Liked 7 Times on 7 Posts

Well, the oxidation part is obvious. Don't let your beer get oxidized! Seriously though, there are ways to avoid most contact with oxygen. I've read some threads recently about using those carboy caps connected to CO2 and racking the beer with CO2 pressure, and with CO2 pumped into the receiving vessel as well. That brings your oxygen contact to almost nothing.

As for the hops, my understanding is that IPAs and such need to be drunk sooner rather than later because the hop flavor and especially aroma will fade over time. Everything I know says that the beers that age best are the ones that are least dependent on strong hop aroma and flavor, like barleywines and big belgians.
#48 Black Helicopter Porter #49 Pikemen Porter
Up Next:
#50 Imperious IPA
#51 Razz Buried

Reply With Quote
Old 01-15-2007, 12:31 AM   #3
david_42's Avatar
Oct 2005
Oak Grove, Oregon, USA
Posts: 25,595
Liked 153 Times on 144 Posts

I've got some very expensive no longer hoppy beers, a year was just too much. Good thing I have Freshops Hop Oil. Long aging beers tend to be huge and malty.
Remember one unassailable statistic, as explained by the late, great George Carlin: "Just think of how stupid the average person is, and then realize half of them are even stupider!"

"I would like to die on Mars, just not on impact." Elon Musk

Reply With Quote
Old 01-15-2007, 01:54 PM   #4
Evan!'s Avatar
Aug 2006
Charlottesville, VA
Posts: 11,863
Liked 87 Times on 72 Posts

On the oxidation front...spend a few extra cents and get yourself some oxygen-arresting caps next time. with wine, there aren't many beer styles that age gracefully. Eisbocks, barleywines, strong belgian ales, imperial stouts, etc. But the vast majority of beers are meant for quick consumption.
Aristocratic Ales, Lascivious Lagers

•Scottish 80/- •Sweet Stout •Roggenbier
.primary | bright:
98: Moss Hollow Soured '09 72: Oude Kriek 99: B-Weisse 102: Brett'd BDSA 104: Feat of Strength Helles Bock 105: Merkin Brown
.on tap | kegged:
XX: Moss Hollow Springs Sparkling Water 95: Gott Mit Uns German Pils 91b: Brown Willie's Oaked Abbey Ale 103: Merkin Stout
98: Yorkshire Special 100: Maple Porter 89: Cidre Saison 101: Steffiweizen '09 (#3)

Reply With Quote
Thread Tools

Similar Threads
Thread Thread Starter Forum Replies Last Post
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
Keg cold aging Vs. Bottle warm aging VermVerm Equipment/Sanitation 1 07-06-2007 06:15 PM
bottle aging vs secondary aging for a winter ale wstein General Techniques 7 09-02-2006 11:59 PM

Forum Jump