Aging Beer Conditions

[clairecunn83]

What is the best practice for aging beer? And I'm talking about a fairly short aging...like from 2-8 weeks. Is is best to leave in the secondary carboy w/airlock at room temp? Or go on ahead and bottle/keg? Is the aging efficient while pressurized in a keg? In fridge or room temp? TIA!

 

[alane1]

You're touching on two different techniques, secondary fermentation is done at room temp, and cold crashing is done in the fridge. Both will help clear the beer but with some yeasts cold crashing is more beneficial.

 

[Peyope]

Interested in this too. The only info I've come across indicated that the ageing process is more efficient when the beer is in one large container as opposed to separate bottles. So, bottle ageing takes more time but produces similar results.

 

[Peyope]

You're touching on two different techniques, secondary fermentation is done at room temp, and cold crashing is done in the fridge. Both will help clear the beer but with some yeasts cold crashing is more beneficial.

I believe that he's talking about big beers with heavy grain bills that tend to mello out and taste better with time.

 

[Yooper]

Colder temperatures slow the aging process, while beer ages faster at room temperature. That's why beer (and wine) is stored cool for long term storage.

If the beer needs some time to age out, aging it at room temperature would be quickest.

Cold conditioning has it's place as well, as some beers really take on a "crisp" note as well as clear in a cold place.

It would depend on the reason that the beer needs aging. If it's a big roasty stout that needs some time for the flavors to meld, or something that is oaked, and so on, with complex flavors that need time to age out, room temperature is best.

if the beer is hazy and not clear and not quite crisp enough, but tastes "done", then cold conditioning would be a viable way to achieve that.

If someone is aging a beer because the instructions said to, it would still depend on the brewer's goal for the beer. If the beer tastes perfect the way it is, the ideal storage temperature would be fridge temperature to preserve it at its peak.

 

[clairecunn83]

I believe that he's talking about big beers with heavy grain bills that tend to mello out and taste better with time.

Yes, that's what I'm talking about. Mellowing and rounding of flavors...not so much clearing. And, I'm a "she" ;-)

 

[clairecunn83]

Thank you, Yooper! Great stuff, there. In my particular case, I'm referring to aging a stout, so I'm glad you mentioned it, as well as the other great aging info. Thanks!

 

[Peyope]

Yes, that's what I'm talking about. Mellowing and rounding of flavors...not so much clearing. And, I'm a "she" ;-)

Sorry that I jumped to conclusions! It's great to be reminded women enjoy brewing beer too!

Cheers,

Peter

Edit: I guess I probably could have guessed that had I paid attention to your name

 

[RM-MN]

Thank you, Yooper! Great stuff, there. In my particular case, I'm referring to aging a stout, so I'm glad you mentioned it, as well as the other great aging info. Thanks!

I think your stout would "age" as well or better in the primary than in secondary. There will be more yeast in the primary to help with the aging.