Home Brew Forums > Home Brewing Beer > Beginners Beer Brewing Forum > Aged Beer?
Reply
 
Thread Tools
Old 10-18-2005, 04:27 PM   #1
Windaria
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2005
Location: Houston, TX
Posts: 166
Default Aged Beer?

From what I have been reading... it seems like everyone drinks their beer rather quickly, such as within a couple months at the most. As a result, I was wondering if you can (or should, or if there would be any benefit of) aging beer.

For example... I am donig a hard cider right now and I intend to have it in the primary anywhere from 3-4 weeks. Afterward I intend to stick it in a secondary for about 5 months, and age it for several months beyond that in bottles before I start drinking it. At 6 gallons, that should yield somewhere around 27 bottles or so, so that should be pretty decent. I will be following it up with another cider that will go through the same setup and will be started only a few days later, so that at about the same time I will have both coming of age.

Hopefully I'll get a mead and some other stuff going as well.

Anyway... from what I have read, it seems like age will only improve the cider... yet no one seems to age the bear, at least from the posts I have read...

So, is there anyone that ages it? Does it get better with age? What about when it approaches 2 years or more? Or is this simply not something that beer is intended for?


Windaria is offline
 
Reply With Quote
Old 10-18-2005, 04:34 PM   #2
Walker
I use secondaries. :p
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
Walker's Avatar
Recipes 
 
Join Date: Sep 2005
Location: Cary, NC
Posts: 11,244
Liked 97 Times on 86 Posts
Likes Given: 11

Default

you can age beer, and may people will tell you that it will definately improve with age. For my strong, dark beers, I TRY to not start drinking them until about 2 to 3 months after brewing them (1 to 2 months ater bottling.)

I'm sure I would love them even more if I let them sit for 6 months or more, but I simply am not that patient. I have a stout in my secondary fermenter right now. It's been there for 2 weeks already, and I'm not bottling it for another week ro so. It will sit in bottles until December, and I hopefully won't open the LAST of the bottles until February.

On another message board I look at from time to time, there is a guy who ages his beers for several YEARS before bottling them, and then for several more months before opening them.

Aging them makes them better.

-walker


__________________
Ground Fault Brewing Co.
Walker is offline
 
Reply With Quote
Old 10-18-2005, 04:37 PM   #3
El Pistolero
Feedback Score: 0 reviews
 
El Pistolero's Avatar
Recipes 
 
Join Date: May 2005
Location: Houston, Baja Oklahoma
Posts: 3,598
Liked 14 Times on 14 Posts
Likes Given: 3

Default

Some beers do get conditioned for that long...barleywines, imperial stouts, and such. Someone here mentioned their barleywine that won't be ready for years IIRC.
__________________
[/I] Up Next - Hobgoblin
After That - Czech Pilsner
Primary - Humboldt Hop Rod (4/24)
Primary - NOT Wheat AG SNCA (5/5)
Secondary -
Conditioning - SNCA Clone (3/3),
El Pistolero is offline
 
Reply With Quote
Old 10-18-2005, 04:52 PM   #4
Windaria
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2005
Location: Houston, TX
Posts: 166
Default

OK... I was just wondering because, while I am still on my first batch in about 9 years, I tend to be a patient sort and am quite willing to wait for an insanely long time, at least a year or so, before I start drinking. I figure if I am starting a batch every month or so, and wait for a year, then it should be fairly easy to maintianm y waiting because, after a year, I will start to have plenty that is drinkable and that becomes drinkable in time.

At least, I can't imagine drinking a bottle a day, so if I get 30 bottles from each 6 gallon batch, or even 27-28, then I should do fine. <smiles>

Or so I hope...
Windaria is offline
 
Reply With Quote
Old 10-18-2005, 04:53 PM   #5
Windaria
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2005
Location: Houston, TX
Posts: 166
Default

And, if at all possible, when I do try a beer then I would like to age it as well (forgot to mention that).

I do, however, have at least 7-8 other things that I want to try before I even attempt a beer, but it has been fun to research it anyway.
Windaria is offline
 
Reply With Quote
Old 10-18-2005, 04:56 PM   #6
Walker
I use secondaries. :p
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
Walker's Avatar
Recipes 
 
Join Date: Sep 2005
Location: Cary, NC
Posts: 11,244
Liked 97 Times on 86 Posts
Likes Given: 11

Default

Quote:
Originally Posted by Windaria
I am still on my first batch in about 9 years
Man, you started brewing at a young age!

-walker
__________________
Ground Fault Brewing Co.
Walker is offline
 
Reply With Quote
Old 10-18-2005, 04:57 PM   #7
david_42
Feedback Score: 0 reviews
 
david_42's Avatar
Recipes 
 
Join Date: Oct 2005
Location: Willamina & Oak Grove, Oregon, USA
Posts: 25,674
Liked 142 Times on 134 Posts

Default

Hard ciders generally taste better after 6 months, meads years. Generally, the higher the alcohol content and the darker the ale, the better they do with aging. I make a batch of barley wine every year and put it aside. The one I'm drinking is three years old.
david_42 is offline
 
Reply With Quote
Old 10-18-2005, 06:00 PM   #8
cowain
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2005
Location: Little Rock, AR
Posts: 338
Liked 2 Times on 2 Posts

Default

I've got a Trippell (the 04.04.04 Epic clone I made from Stone) that is now about a year and a half old. I haven't tasted it in about 5 months but each time I taste it the beer is better.
cowain is offline
 
Reply With Quote
Old 10-18-2005, 06:19 PM   #9
Windaria
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2005
Location: Houston, TX
Posts: 166
Default

Yeah... I'm 25 now and I started brewing when I was around 16. Only did a couple batches but it was hard to just outright buy the stuff back then, so what was I to do? Stopped shortly into when I was 17, and haven't even given it a second thought until now.
Windaria is offline
 
Reply With Quote
Old 10-18-2005, 06:42 PM   #10
Walker
I use secondaries. :p
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
Walker's Avatar
Recipes 
 
Join Date: Sep 2005
Location: Cary, NC
Posts: 11,244
Liked 97 Times on 86 Posts
Likes Given: 11

Default

Quote:
Originally Posted by Windaria
Only did a couple batches but it was hard to just outright buy the stuff back then...
What's "the stuff"? Beer or homebrewing gear/ingredients?

It's not illegal to buy any of the gear/ingredients as far as I know, but I can imagine a shop owner giving you a hard time and refusing to sell stuff to you if you were under 21.

-walker


__________________
Ground Fault Brewing Co.
Walker is offline
 
Reply With Quote
Reply


Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Barrel Aged Sour Beer Matt Up North Recipes/Ingredients 34 10-25-2009 05:29 PM
Aged Beer (bottle conditioned) cyfan964 Bottling/Kegging 9 04-10-2009 12:01 AM
Carbing aged beer ohiobrewtus Bottling/Kegging 1 01-13-2009 05:23 PM
more yeast to bottle for aged beer? gpogo Bottling/Kegging 4 05-08-2008 05:22 PM
has anyone aged beer in oak barrels... casablanca General Techniques 3 06-19-2007 02:54 PM


Forum Jump

Newest Threads

LATEST SPONSOR DEALS