The older my beer gets... - Home Brew Forums

Register Now!
Home Brew Forums > Home Brewing Beer > General Beer Discussion > The older my beer gets...

Reply
 
Thread Tools
Old 06-13-2013, 10:52 AM   #1
doublebogey10
Recipes 
 
Aug 2011
, Nevada
Posts: 244
Liked 5 Times on 5 Posts



I've kept a 22-ouncer of every batch I've made since I began brewing in June of 2011. Not sure why, but I did.
On vacation with family now and I brought all of those with me to open and share and see how they've aged.
Have seen mixed results and some surprising things. Some, like my German Alt, are exactly as remember them. Others, like my Scottish -80 Shilling and my first IPA were just terrible. And my Raspberry Wheat from more than a year ago was amongst a few that were better than I remember them (I thought wheat beer was best consumed fresh?).
A number of my beers have been way over-carbed when I opened them - giant foam heads and some foaming out of the bottle. This wasn't the case when I was consuming the bulk of each batch previously. Is that normal with the longer homebrew is in the bottle? Or is it possible that I've over-carbed from the beginning?
I've since moved on to mostly my own recipes and all-grain, but the bulk of these were extract kits. So I generally used whatever amount of priming sugar came in the kits.

 
Reply With Quote
Old 06-13-2013, 11:19 AM   #2
AnOldUR
fer-men-TAY-shuhn
HBT_LIFETIMESUPPORTER.png
 
AnOldUR's Avatar
Recipes 
 
Mar 2007
, New Jersey
Posts: 6,886
Liked 844 Times on 609 Posts


The most common cause of gushers in old bottled beer is infection. Something is eating the residual sugar, and it's not the primary yeast. Drink'em before they get worse or explode!

 
Reply With Quote
Old 06-13-2013, 11:25 AM   #3
starman
 
starman's Avatar
Recipes 
 
Oct 2011
Chicago Burbs, il
Posts: 460
Liked 22 Times on 17 Posts


IMO Bottled conditioned beers don't travel as well. The yeast gets kicked up and changes the flavor. Also if you travel withthem unchilled then the carbonation could get knocked out of solution. Also, With aging beers loose hop flavor and aroma.

To me Vacations are a chance to Visit a local micro and check out the craft brews not usually available at home.

 
Reply With Quote
Old 06-13-2013, 03:48 PM   #4
unionrdr
Heavyweight homebrewing author
HBT_LIFETIMESUPPORTER.png
 
unionrdr's Avatar
Recipes 
 
Feb 2011
Sheffield, Ohio
Posts: 38,919
Liked 3674 Times on 3158 Posts


I thought from my own experiences that once beer is fridged for a time to get co2 into solution,the process doesn't reverse itself as quickly as when they're first fridged to carb them well. So you're saying that they do,or just when traveling with them warm? Interesting.
As for the gushers/off flavors developing over time,I believe this to be true.
In my 2nd batch of Hopped & Confused,a light hybrid lager as I dubbed it,I had like 2 gushers & 2-3 that were oxidized. The rest are nice,crisp Euro sort of lagers after a week in the fridge. I did use an old,yet sealed bag of BB caps on that batch since I was short of the better o2 barrier caps I usually use. These were at 6-8 weeks in the bottles at the time I fridged them.
The dark version I did with o2 barrier caps was clearer & tasted far better at the same amount of time in bottles. No gushers or oxidation. And my Super Agata bench capper was still pretty new at that point. I figure now that the quality of caps & capping have a lot to do with a bottled beer's longjevity. Beyond quality of process of course.
__________________
NEW books on amazon/Kindle! Check it out now...
Home Brewing- https://www.amazon.com/dp/B00PBAP6JO
Distopian Sci-Fi- https://www.amazon.com/dp/B00NTA0L6G
New! John Henry- https://www.amazon.com/dp/B01GBV3UXU

 
Reply With Quote
Old 06-13-2013, 11:36 PM   #5
Beernik
Recipes 
 
Jun 2009
Lopez Island, WA
Posts: 3,693
Liked 555 Times on 406 Posts


Most my beers have one to a dozen bottles that survive a couple years. Most of them seem to be relatively stable over time. But I don't dry hop a lot.

If my beers develop a carbing problems, it's usually in the first 8 months.

A rye barleywine got very "slick" after a three years. As much as I like rye, I don't think I'll use it again in a beer I plan to cellar.
__________________
You have to grow up someday, otherwise you become a hipster.

 
Reply With Quote
Old 06-14-2013, 04:32 AM   #6
RobMT
Recipes 
 
Jan 2012
, Ontario
Posts: 91
Liked 4 Times on 4 Posts


I've noticed that my bottled beer doesn't travel well. That is, if I don't give them sufficient time to settle after moving them, I'll have gushers. This is regardless of temperature and even with lower carbed beers. They just seem to be very sensitive to agitation

 
Reply With Quote
Old 06-15-2013, 05:06 PM   #7
doublebogey10
Recipes 
 
Aug 2011
, Nevada
Posts: 244
Liked 5 Times on 5 Posts


I initially thought travel as it was a 1,000-mile road trip. But not all were that way.

And, Starman, I'm with you on other craft beer joints. But this was a trip to a cabin way up in the mountains. More of a getaway with extended family.

 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
over carbonated bottles question - 6 month and older old beer scottvin Beginners Beer Brewing Forum 21 10-29-2012 02:51 AM
Older beer gushers ColoradoHomebrew Equipment/Sanitation 8 06-21-2012 06:41 PM
Souring an older beer Question michael.berta Lambic & Wild Brewing 2 05-29-2012 03:54 AM
Older (~8 week) Beer with Odd Scent Vuarra Beginners Beer Brewing Forum 5 02-19-2011 09:30 PM
Older Beer Tastes Completely Different to Original Brew antheus Beginners Beer Brewing Forum 2 01-07-2011 05:15 PM


Forum Jump