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Old 03-11-2008, 12:25 AM   #1
Drunkagain
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May 2007
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So where am I better off ageing my RIS? I've got it sitting in a carboy right now that I have no forseeable need for. My other option is to keg it, get it carbed and then bottle it and put it away until Xmas.

Thoughts?
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Old 03-11-2008, 12:38 AM   #2
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You can go either way. I would age it a couple months at least in the carboy if possible. I think bulk aging typically works better than bottle aging if possible.
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Old 03-11-2008, 01:31 AM   #3
BlendieOfIndie
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You could do both & note the differences... then tell us

I'm planning a similar experiment. I have a kolsch that's at the tail end of fermentation. When it finishes I'm going to rack half to a carboy, and leave the other half in the primary. From there the primary is going into the fridge to age while the carboy stays @ room temp.

 
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Old 03-11-2008, 04:31 AM   #4
blaqball
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Jan 2008
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Bottle it up and age it.
Free your carboy and brew another batch right?
Wine and beer has been aged in the bottles for hundreds of years.


 
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Old 03-11-2008, 05:38 AM   #5
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I greatly prefer aging in the carboy. If you rack your beer off the yeast and into bottles, the process takes longer. Keep it on the yeast and it will keep working on that beer for you, slowly cleaning it up and improving it.

I have aged stouts and porters and high gravity brews for as long as 9 months, and I am convinced they age better in bulk.

 
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Old 03-11-2008, 01:39 PM   #6
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I also prefer to age in bottles (or kegs). That way, I'm done with the brewing. The only thing left is sampling and flat-out drinking.


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Old 03-11-2008, 07:56 PM   #7
CEMaine
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Nov 2007
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Quote:
Originally Posted by Drunkagain
So where am I better off ageing my RIS? I've got it sitting in a carboy right now that I have no forseeable need for. My other option is to keg it, get it carbed and then bottle it and put it away until Xmas.

Thoughts?
I tend to split the difference. Seems like the time in the carboy clarifies the beer better and gives me some idea of the final flavors. I then bottle and cellar for some time depending on the style. My Whaleback IPA always seems to finish in the bottle no matter how long I condition it in the carboy.
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Old 03-12-2008, 03:31 AM   #8
Got Trub?
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I'm in the bulk conditioning camp. I'll leave a bigger beer conditioning in the primary on the yeast cake up to 6 weeks then transfer to a secondary for 2-3 months before bottling. The other advantage of bulk conditioning this way is you can't drink it.

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Old 03-12-2008, 03:45 AM   #9
landhoney
 
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I'm in the bottle condition camp. I don't want to worry about adding botting yeast and problems arising from that, and I like to free up carboys to brew more. And for some reason I have much more patience waiting when its in the bottle.
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Old 03-12-2008, 02:01 PM   #10
CEMaine
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Quote:
Originally Posted by landhoney
I'm in the bottle condition camp. I don't want to worry about adding botting yeast and problems arising from that, and I like to free up carboys to brew more. And for some reason I have much more patience waiting when its in the bottle.
HAH!! It is just the opposite for me. Get it in the bottle and I just want to open em up!
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The Brewhouse at Alewife Cove

No matter how much I miss my target, I still make beer.
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Primary 1 - Nada
Primary 2 - Zip
Secondary 1 -
Secondary 2 - Ocean House Coffee Porter
Kegged - Iron Clad Pale Ale Cascade 2011
Bottled -
Drinking - Oak Pond Somerset Lager, October Fest & Nut Brown. Ocean House Coffee Porter. Iron Clad Pale Ale Cascade 2011.

 
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