Coldbreak Brewing HERMS Giveaway!

HomeBrewSupply AMCYL Brew Kettle Giveaway!


Home Brew Forums > Home Brewing Beer > Beginners Beer Brewing Forum > Warm Aging for Ales?
Reply
 
Thread Tools
Old 11-27-2008, 03:22 PM   #1
Cpt_Kirks
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2008
Location: Lakeland TN
Posts: 3,746
Liked 46 Times on 40 Posts

Default Warm Aging for Ales?

My first batch was a red ale. It was made with mostly hopped LME. I think the LME was a little past it's prime.

Frankly, I don't like the taste. It is too strong for me. Like barley wine strong.

The batch is kegged in my kegerator. Will it age better if I sit the keg outside the kegerator? Maybe even bring it inside, to my office, where it can age at about 70*?


Cpt_Kirks is offline
 
Reply With Quote
Old 11-27-2008, 03:26 PM   #2
Pivzavod
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2008
Location: Brooklyn, NY
Posts: 1,000
Liked 4 Times on 4 Posts

Default

How long did you let it age?

I, like a lot of people on this forum do at least 3 weeks in primary and I shoot for 3 weeks in bottles at room temp.


__________________
Old school or the new, doesnt mean a thing if your heart's not true!

Primary: 04/29 Pomegranate Nectarine Apfelwein, 05/23 Petite Saison
Secondary:
Kegs drinking: AHS Midnight Wheaten Stout 03/18 - 04/14 - 04/28,
Kegs conditioning: 01/29 - 04/29 Cranberry Apfelwein, 04/29-05/23 Petite Saison
RIP: 11/07-11/28-01/29-05/04-11/17 Flanders Brown Ale
Pivzavod is offline
 
Reply With Quote
Old 11-27-2008, 03:32 PM   #3
Cpt_Kirks
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2008
Location: Lakeland TN
Posts: 3,746
Liked 46 Times on 40 Posts

Default

Two weeks in the primary, two weeks in the seconday and it has been kegged for about a month.
Cpt_Kirks is offline
 
Reply With Quote
Old 11-27-2008, 03:38 PM   #4
Pelikan
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
Pelikan's Avatar
Recipes 
 
Join Date: Oct 2008
Location: Q Continuum
Posts: 941
Liked 11 Times on 10 Posts
Likes Given: 11

Default

Quote:
Originally Posted by Cpt_Kirks View Post
Two weeks in the primary, two weeks in the seconday and it has been kegged for about a month.
That sounds about right for a Red. The extract is basically the backbone of your brew, so if something's up with it, you'll notice. I don't know what the story is with the strong alcohol notes. What does your recipe look like?
__________________
Back to brewing! It's been too long!!
Pelikan is offline
 
Reply With Quote
Old 11-27-2008, 03:43 PM   #5
Grinder12000
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2008
Location: Columbus WI
Posts: 2,953
Liked 39 Times on 32 Posts
Likes Given: 2

Default

LOL - WHAT is room temperature anyway.

BTW - I believe most beer taste's best with 2-3 months aging . . . but very few bottles make it that far.
__________________
Grinders Island Brewery - Pipeline

138 batches and counting

European IPA bottled, One Putt 12 IPA carbing. East Indian Porter on tap. Looking into a Saffon Beer
Grinder12000 is offline
 
Reply With Quote
Old 11-27-2008, 03:44 PM   #6
Pivzavod
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2008
Location: Brooklyn, NY
Posts: 1,000
Liked 4 Times on 4 Posts

Default

Well it shouldnt be green since its 2 months old.

What do you mean by too strong like barley wine. Alcohol wise? What kind of taste is it? Yeasty? Alcohol? Green? Sour?

You have to back track your progress on the batch and think of what went wrong. Did you keep the fermenting temperature in the 60's? Higher temp can result in different kind of alcohol to be made which could potentially make you think it is stronger. Another "strong" taste from personal experience is leftover yeast. I bottle so I know that when you pour the whole bottle the beer has a kick to it. I leave the yeast in the bottle now, lose some of the beer but dont get any of the yeast. I dont think it can be a problem for you since you used a primary and I am assuming you did a good job transferring and leaving the trub behind.
__________________
Old school or the new, doesnt mean a thing if your heart's not true!

Primary: 04/29 Pomegranate Nectarine Apfelwein, 05/23 Petite Saison
Secondary:
Kegs drinking: AHS Midnight Wheaten Stout 03/18 - 04/14 - 04/28,
Kegs conditioning: 01/29 - 04/29 Cranberry Apfelwein, 04/29-05/23 Petite Saison
RIP: 11/07-11/28-01/29-05/04-11/17 Flanders Brown Ale
Pivzavod is offline
 
Reply With Quote
Old 11-27-2008, 03:52 PM   #7
Cpt_Kirks
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2008
Location: Lakeland TN
Posts: 3,746
Liked 46 Times on 40 Posts

Default

Quote:
Originally Posted by Pelikan View Post
That sounds about right for a Red. The extract is basically the backbone of your brew, so if something's up with it, you'll notice. I don't know what the story is with the strong alcohol notes. What does your recipe look like?
It's not the strong alcohol so much as the strong flavor. Really intense, and not really pleasant.

This was a Midwest "20 minute" kit I got just to break in all my gear.

Recipe:

4 lb Edme Microbrewery Series Red Ale hopped can kit
2 lb of Light Dried Malt Extract
1 oz of aroma hops
Cpt_Kirks is offline
 
Reply With Quote
Old 11-27-2008, 04:12 PM   #8
Pelikan
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
Pelikan's Avatar
Recipes 
 
Join Date: Oct 2008
Location: Q Continuum
Posts: 941
Liked 11 Times on 10 Posts
Likes Given: 11

Default

Hmm. Based upon what you're saying, it's hard to diagnose. I think I know what you're referring to though -- kind of a sharp, wine-like taste? With that much extract, the overall alcohol content can't be more that five-ish percent, so it may be fusel alcohols from wacky fermentation temps, as someone above suggested. Here's some basic info about fusels:

Quote:
Excessive concentrations of [fusels] may cause off flavors, sometimes described as "spicy," "hot," or "solvent-like."

Fusel alcohols are formed when fermentation occurs:

* at higher temperatures
* at lower pH
* when yeast activity is limited by low nitrogen content
All the above considered, there's a chance the hopped extract could have gone south. It doesn't have a very long shelf life. There's also a chance that the flavors you're getting are the result of some form of contamination...but from what I've read contamination flavors are so strong that it's fairly obvious.


__________________
Back to brewing! It's been too long!!

Pelikan is offline
 
Reply With Quote
Reply


Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
how warm for secondary temp it too warm? BeantownR6 Fermentation & Yeast 6 09-11-2009 01:05 AM
Ales Aging in the Refrigerator Octang Beginners Beer Brewing Forum 7 09-07-2009 09:32 PM
warm vs. cold conditioning/aging ales in kegs barnettcb Bottling/Kegging 11 02-17-2009 03:03 AM
Too Warm for Lagers, Too Cool for Ales? IndyPABrewGuy General Techniques 12 12-08-2007 01:10 AM
Keg cold aging Vs. Bottle warm aging VermVerm Equipment/Sanitation 1 07-06-2007 06:15 PM


Forum Jump

Newest Threads

LATEST SPONSOR DEALS