Apologies to Revvy

[Revvy]

Without getting into the primary versus secondary question (i.e., where the aging occurs), an IPA will benefit from bulk or bottle aging for a month or so after fermentation is complete before drinking, like any other pale ale.

+1

And an IPA will benefit just as much from any other style of beer from a month in some combination of all primary or primary + secondary, especially with dry hopping.

Basically the idea that and IPA needs to be consumend "young" really just means that if you stick your IPA in a bottle for a year and sample it, it won't be an IPA anymore....but it WILL be a nice pale ale....

At some point, whether it is 3 or 6 or how many months, hop quality will start to dissipate. But if you are bottle conditioning you are still going to need a minimum of 3 weeks, if not more for the beer to carb and condition.

 

[pj_rage]

+1

And an IPA will benefit just as much from any other style of beer from a month in some combination of all primary or primary + secondary, especially with dry hopping.

Basically the idea that and IPA needs to be consumend "young" really just means that if you stick your IPA in a bottle for a year and sample it, it won't be an IPA anymore....but it WILL be a nice pale ale....

At some point, whether it is 3 or 6 or how many months, hop quality will start to dissipate. But if you are bottle conditioning you are still going to need a minimum of 3 weeks, if not more for the beer to carb and condition.

Ok, that makes sense. I think what I was thinking of is the hops losing their hoppiness as the beer ages.

 

[osagedr]

Whoot!!! LMFAO. I'm sure Duvel and Unibroue are just chompng the bits
Their beers leave the breweries at about three months and spend 5 days in primary. It's hard to get a staff of microbioligists who know the pathways by heart from scientific evidence to give credince to a bunch homebrewers goofing around in their garages making preposterous judgements based on assumptions. And that includes a metalurgist amatuer brewer and his bud giving advice about brewing. IMO, no credentials, no listen to........

Okay then I am interested in hearing about how commercial breweries get rid of all these things the yeast clean up. Is it through filtering, chemicals, process, or what?

 

[Revvy]

Okay then I am interested in hearing about how commercial breweries get rid of all these things the yeast clean up. Is it through filtering, chemicals, process, or what?

Even THAT's been discussed ad nauseum on here lately because of Sam Caligone's show. Here's one of the threads. https://www.homebrewtalk.com/f14/dogfish-head-brewmasters-2-weeks-ship-207721/?highlight=brewmasters

But there is about 4 others as well. There are a lot of things that the "big guys" are able to do or just do, that most homebrewers don't, like dialed in temp control, pitching enough yeast, and other things.....Some argue that just having a larger volume of beer fermenting is going to speed up the conditioning process.......Other's have cited simple economics as being the reasons the big guys have quicker turnover, and a few have cited commercial brewers that DO condition their beers....

Point being often what works for commercial breweries may not work, or be practical for the homebrewer, AND vice versa.

 

[osagedr]

Thanks Revvy. I'll take a look at the thread you identified.

My beer usually is on the yeast for at least a few weeks, and in some cases several weeks. On the rare occasion it comes off the primary cake early, it's in the secondary for a long time on what usually turns out to be a decent cake in the carboy.

 

[logdrum]

I toured the Great Lakes Brewery last month and I was told that they only leave their beer on the yeast 1 week for ales and 2 for lagers. I am unsure of other commercial breweries but that is their take on the matter.

Got a private tour lined up for Jan 4th, starting the new year off right

 

[cheezydemon3]

Do you think this could just be perception? Does it really *prove* that you can "lager flavor out of an ale?" IE, do you just need to let the beer warm up so the aromas and flavors can represent themselves? Just think of that barleywine that you sip on for a half hour or more, and how the aromas and flavors change as it warms up in your snifter glass.... Perhaps ales are just meant to be consumed warmer, regardless of how they're stored? (I believe so...I generally drink my beer at my downstairs "room temp" of mid 60's *F.)
.

..........I drank one of the "floral ales" one night after 3 days in my fridge. "FLAVORFUL" would have been in my review of the beer.

The next day, the one that had been in my dad's fridge would have inspired "Light American Lager" in the review, and I sipped it over an hour or so letting it warm up.

That is what "lagering" does, drop particles (many that contribute flavor) out of suspension. Nothing Magic about beer that is called "LAGER" by us humans.
The particles don't know what TF kind of beer they are in as they fall out.