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Old 09-26-2011, 11:07 PM   #11
Strangelove
 
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Aug 2011
Washington, PA
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Thanks for the answers.


Quote:
Originally Posted by Smashing View Post
Brew buckets are like $15 at the LHBS. More buckets = more beer - see what I'm getting at?
I'm up to 3 in less than 2 months. The rate-limiting step is bottles. But, hey, if I don't have to worry about bottling for months that would help with that problem.
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Old 09-27-2011, 12:37 AM   #12
TromboneGuy
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Jul 2011
Wichita, KS
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If you're aging for 6 months or a year, you want it in glass or stainless steel, not plastic.

 
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Old 09-27-2011, 01:05 AM   #13
rklene
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Sep 2011
Indianapolis, Indiana
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I've always heard when aging you want to slowly cool in the secondary to 40 degrees. Maybe just 5 degrees a day.

 
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Old 09-27-2011, 01:20 AM   #14
squirrelly
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Sep 2011
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I always age my barley wines, RIS, Scottish wee heavies in a corny keg. Sometimes I'll throw oak chips in there for however long, but usually I just toss them in a keg and down in the cellar they go at 44* for 1-6 years.

My wife wants to do a barley wine and age it until my son is 21. He's 18 months now.

 
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Old 09-27-2011, 01:33 AM   #15
dave1226
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Aug 2011
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Quote:
Originally Posted by squirrelly
I always age my barley wines, RIS, Scottish wee heavies in a corny keg. Sometimes I'll throw oak chips in there for however long, but usually I just toss them in a keg and down in the cellar they go at 44* for 1-6 years.

My wife wants to do a barley wine and age it until my son is 21. He's 18 months now.
How cool would that be! You gotta try it, what do you have to loose? Cheers! :-)

 
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Old 09-27-2011, 01:40 AM   #16
Grumpybumpy
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Jul 2011
, Wa
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Quote:
Originally Posted by squirrelly View Post
My wife wants to do a barley wine and age it until my son is 21. He's 18 months now.
I LOVE that idea. I just hope for your sake you don't have to move...

 
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Old 09-27-2011, 02:10 AM   #17
HopHound12
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Jul 2011
Clearwater, FL
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I recently brewed the Midwest Bourbon Barrel Old Ale I did 2 weeks in primary and a month in secondary (I couldnt keep it in secondary any longer as I was moving back to school and needed to free up my carboy). I'm sure the longer the better but after 4 weeks in the bottle they taste great and are getting good reviews from friends. I kept six for drinking at various ages in the bottle, the rest are getting put in the cellar for six months and I'm sure the will be even better.

 
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Old 09-27-2011, 06:12 AM   #18
subliminalurge
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Oct 2006
Moline, IL
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Quote:
Originally Posted by Grumpybumpy View Post
I LOVE that idea. I just hope for your sake you don't have to move...
Eh, moving shouldn't be a big deal if he ages in a corny. I would be nervous about aging in glass over that period of time. Moving a carboy cross country that you had already invested 15 years in could be a little nerve wracking....

 
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Old 09-27-2011, 12:25 PM   #19
Smashing
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Feb 2010
Kent/Brockport NY
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Quote:
Originally Posted by Strangelove View Post

I'm up to 3 in less than 2 months. The rate-limiting step is bottles. But, hey, if I don't have to worry about bottling for months that would help with that problem.
Time to start kegging?

 
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