Aging

[DuffmanAK]

So here's a quickie.

I've set aside 1-six pack form my first brew to see what it's like after it's aged a bit. I already waited 3 weeks in the bottle before cracking them open and must say they're disappearing at an alarming rate

So anyway, my question is at what point does the flavor "stabalize"? As in, when should I think about cracking open this sixpack? Months? Years?

 

[fermenator]

Depends on what your brewing, what style and abv is your brew?

 

[DuffmanAK]

Ahh ya that would help.

It was a pale ale, and being my first batch, I didn't take an initial gravity reading (oops). It's final was 1.014 or there abouts, I can tell ya it's probabyl mroe than 5% since it certainly is more potent than any 5% beer I've had.

 

[david_42]

Figure 5-6 months. Much longer than that for a hoppy ale & the aroma starts dropping. Stouts & porters can keep improving for years.

 

[BigKahuna]

I do this with all my brews....The first 3 of the 6 pack get opened at 1 year, the second 3 get opened at 2. This way, if I brew at least once a month average...I'll have 6 well aged beers a month....plus whatever else I manage to stash.

**edit:
As David_42 mentioned...NOT all of the beer I make will get better in that time frame, but I will be able to identify the changes and that will help make me a better educated Brewer.

 

[DuffmanAK]

Awesome guys, thanks!

 

[solidghost]

At what temps do you guys age your beers? My 6 month old APA was at room temp and it tasted quite nice. But what is the correct temp to age your beers? Is it like wines where there is a range to maintain?

 

[BigKahuna]

My basement fluctuates from about 35 in the dead of winter to almost 60 in the summer

 

[Bytor1100]

My basement has been about 58-72 between winter and summer since I've been brewing. It seems these aren't bad temps, but I've been trying to cool them off from getting above 72 lately with the wet t-shirt method. If I didn't I'm sure they'd go above 74.