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  1. W

    Hop long would a Rowan berry mead keep?

    Hey everyone, New to forum life so forgive any ignorance. So I have been brewing mead exclusively for about 4 years now. Improving and experimenting with every new batch. My son Rowan’s first birthday is in a few weeks and I wanted to brew a Rowan berry batch of mead to drink on his legal...
  2. C

    Science on Tap: Temperature

    Science on Tap: Effects of Temperature on Beer Aging Follow link to Part 1: Science on Tap: Into the the Science of Beer Aging Follow link to Part 2: Science of Tap: Styles meant for Aging Over the course of the last two installments of Science on Tap, we have discussed, in general, the practice...
  3. C

    Science on Tap - The Science of Beer Aging - Styles

    Link back to Science on Tap part 1: Introduction to the science of beer aging. We have all heard the rules for selecting a beer for aging: high ABV and low hops, dark-colored, imperial, etc. Really though, you can choose to age any beer. But why do some beers deteriorate deliciously while others...
  4. C

    Science on Tap - Introduction to the Science of Beer Aging

    Science on Tap: Introduction to the Science of Beer Aging Aging a beer is a test of patience. You planned and brewed the perfect beer for aging, but how do you know if the flavors will become more rounded or if they will become dull and muddy? Twelve months later, your big spiced chocolate...
  5. D

    The Greater Culture: Salting, Brining and Aging Cheese

    The Greater Culture: Salting, Brining and Aging Cheeses Part 1 (starting equipment, basic processes, making cheese curds): https://www.homebrewtalk.com/culture-cheese-makling-basics.html The HBT Cheese Forum: https://www.homebrewtalk.com/forumdisplay.php?f=130 Before we get too far into more...
  6. DanInSydney

    How time affects your brew

    I recently finished my first batch of Original Bitter and was really happy with how it turned out! I knew bottle conditioning would have an impact, but was pleasantly surprised at how much better it was vs prior going into the bottle. I keep seeing people on the forums saying the longer you...
  7. Mizamook

    Advice Request: Russian Imperial Stout slow finish and Oak Aging

    Hallo! This might be my first post. But I've been enjoying your help while lurking in the shadows, so thanks! I've got me here one 5-gallon batch of Russian Imperial Stout, namely "Bear Chested Putin" extract/partial mash kit from Home Brew Stuff (my favorite supplier "brewing enabler"...
  8. P

    Aging Cider at higher temperatures

    I live in Georgia and during the peak apple season it is still pretty hot here. We have a 7.0 cubic foot chest freezer that we use as our fermentation chamber, but it only holds two 6 gallon buckets/carboys at a time. Since I'm also brewing beer, that means juggling the primary and secondary...
  9. pharaohpierre

    Aging Belgian Dubbel in my basement

    I brewed a Belgian Dubbel, however I tried it after fermentation and it tasted a bit thin. Either way I fermented for about 3 weeks and now I have kegged the beer. I want to condition the beer in the keg for about 2 or 3 months. So I have two questions. The first is what temperature should I...
  10. NWOKBrewer

    Oak Barrel Aging Question

    First time post...apologies if this isn't the correct area. I didn't see any section for aging, so I thought I'd drop it in here. I recieved an Oak Barrel from a friend at a local brewery in OKC. The brewery used it once to age one of their seasonal beers. I've had it for a few months in my...
  11. L

    Best aging temp vs Max aging temp

    Hello all, Sorry if this has been answered but having a hard time finding the answer to my question... I live overseas and will be returning to the U.S. for 2 months in the month of July-August, hot months. I was wanting to do a few batches of different style beers to the let them age while we...
  12. FenoMeno

    Will oak flavor dissipate with age?

    I've made a Firestone Walker Double Barrel ale. I just kegged and tasted the beer. It had a pleasant taste, but definitely too oakey for my liking. I used the medium toast chips per the recipe (morebeer kit). The chips went into the conical five days before the end of secondary. However...
  13. Y

    Dry Hopping And Leaving For Holiday

    Hi, I need to make a batch before I leave for holiday. I plan to transfer to my secondary and dry hop some Centennial, Summit and Citra before I leave. I will be out of town for 6 weeks. Can anyone tell me if dry hopping in a secondary for this long will produce any bad flavours/excessive...
  14. W

    Aging it in a barrel

    So I am a beginner in brewing so sorry if some of these are basic questions. And I’ve been looking into aging my cider in an old whiskey or bourbon barrel and I have a few questions. First is if I put 30 gallons of fermented cider into 50 gallon barrel, would that extra space do anything to ruin...
  15. G

    Bottle Aging Correctly (spoilage)

    Hey All, learned a lot from lurking, but hoping to get some specific insight here for my first batch bottling. I have 5 gal of unpasteurized, fresh pressed juice that's aging in bulk secondary (gravity when I racked from primary was 0.999, it was drinkable, but pretty harsh). I'm going to do...
  16. W

    Aging Melomel- Too much head room?

    I've been making a blackberry melomel and it was in the primary 3 weeks then I racked the blackberries onto it and left it for 4 weeks. I just racked it off the fruit into a 5 gallon carboy for bulk aging. There's exactly 4 gallons of mead in the 5 gal carboy. Should I worry about oxidation...
  17. M

    Time - how long to age?

    It seems that the more time I allow my wines to condition, the better the end product. Generally, I rack 2-3 times and age about 6 months before bottling. After bottling, I typically let it sit for another 3-6 months. Having lurked here for some time, I sense that much of what is made is...
  18. JacobS

    Glass Carboy sizes

    Does anyone know where to get glass carboys in a size in between 6.5G and 14G? More specifically something in the 10G range? I am planning on setting up a Solera for making a blended Wild ale. I don't want to use plastic because of how long the beer will be in there, and Stainless doesn't let...