I'm looking to step up my game with aged beers. two questions:
1. When it comes to conditioning beers bigger beers, is the proper method to leave the unfermented beer in a secondary and store in a 45-55 degree "cellar" chamber for the appropriate amount of time to condition and then bottle and carbonate afterwards? Or should I prime and bottle and then let it age in a "cellar" chamber?
2. What's the best way to condition a big IPA? Freshness and aging seem to be counter opposing.
1. When it comes to conditioning beers bigger beers, is the proper method to leave the unfermented beer in a secondary and store in a 45-55 degree "cellar" chamber for the appropriate amount of time to condition and then bottle and carbonate afterwards? Or should I prime and bottle and then let it age in a "cellar" chamber?
2. What's the best way to condition a big IPA? Freshness and aging seem to be counter opposing.