Ageing Barleywine - Home Brew Forums
Home Brew Forums > Home Brewing Beer > General Beer Discussion > Ageing Barleywine

Reply
 
Thread Tools
Old 07-22-2013, 02:51 PM   #1
randmc
Recipes 
 
Dec 2012
Posts: 52


I recently kegged an american barleywine and I plan on ageing it for roughly 6 more months. I want to dry hop this guy but I don't know what time that should be done. My thought is age in the keg and just dry hop a few weeks before I want to serve it. I'm asking if I should bottle because I don't really have room in the fridge to keep a keg in there for 6 months. after it is carbed can I store it at room y
Temp?

 
Reply With Quote
Old 07-22-2013, 08:53 PM   #2
RLinNH
HBT_LIFETIMESUPPORTER.png
 
RLinNH's Avatar
Recipes 
 
Feb 2006
Wrentham, MA
Posts: 1,011
Liked 27 Times on 12 Posts


Quote:
Originally Posted by randmc View Post
I recently kegged an american barleywine and I plan on ageing it for roughly 6 more months. I want to dry hop this guy but I don't know what time that should be done. My thought is age in the keg and just dry hop a few weeks before I want to serve it. I'm asking if I should bottle because I don't really have room in the fridge to keep a keg in there for 6 months. after it is carbed can I store it at room y
Temp?
Sounds like you should dry hop now in a secondary, then bottle. After the beer carbs up(2-4 weeks at 70ish degrees), you should than store the bottle in a low 50 degree environment. That's in a perfect world though. Personally, I do not have an aging cellar. So my aged beer are kept at about 68 degrees in the basement. What was the recipe for you barleywine and how did it come out? Did you hit your numbers?
__________________
You Can Give A Man A Fish and Feed Him For a Day, or You Can Teach Him To Fly Fish And Spoil Him For Life

On Deck Hmmmmmmm
Primary Sessionable IPA II,Simcoe Sevada 26, Bier Muncher's Blonde Ale
Secondary
On TapMaiBock Helles has Wings 5, Sessionable IPA

 
Reply With Quote
Old 07-23-2013, 01:09 PM   #3
randmc
Recipes 
 
Dec 2012
Posts: 52

This beer was brewes to be my bithday present to myself next year, so i went all out with it. I'll post the recipe when I get home tonight. It came out amazing! I hit all my numbers as best as I could hope for OG 1.100 FG 1.020. I used Bell's yeast and was amazed by the attenuation. I think it helped that I pitched onto a cake. Just blended 8 oz of old no 7 into the four gallon batch after oak ageing for 2 weeks.

 
Reply With Quote
Old 07-23-2013, 01:43 PM   #4
zachattack
Recipes 
 
Mar 2012
, MA
Posts: 2,768
Liked 299 Times on 252 Posts


I disagree, I think your plan is fine. If you want to bulk condition and keep some hop aroma, definitely dry hop later. You could certainly keg it and store it warmer once it's carbonated, or bottle off the keg. If it were me I'd bottle condition. You can add a bit of fresh yeast and they should be carbed up within a month.

 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Ageing Corriveau Cider Forum 0 11-25-2012 03:47 PM
Ageing ? nwaite Mead Forum 10 02-01-2012 06:38 PM
Ageing Barleywine JasonToews General Beer Discussion 4 10-14-2010 01:31 PM
ipa abv.....when...and ageing ipaman30 General Beer Discussion 1 09-12-2010 03:59 PM
Ageing in Keg soccerbigt Bottling/Kegging 6 01-26-2009 10:46 PM


Forum Jump