Canadian Eh!L Posted April 17, 2011 Share Posted April 17, 2011 i was wondering at what temp. does everyone age their brews? i do the standard two weeks at 18C or warmer, when the carbonation level is right i move the whole batch to the cold room (4-10C) for the long term. am i slowing the aging process by aging it at such a low temp? all the beers coming out of the brewery these days are tasting great at 1 month. i just wonder if they could be better.[bandit] Link to comment Share on other sites More sharing options...
Guest Posted April 18, 2011 Share Posted April 18, 2011 Mine really are not around long enough to age [annoyed] The over run from the kegs go to bottles and they are stored for about 2-3 weeks in the wardrobe in the bedroom (around ~16C-~20C) then moved to the store room. It would probably be around ~14-16C in there. That is where they stay until they go to the fridge to chill before drinking. I have not succeeded in leaving any bottles for longer than 2 months yet. Link to comment Share on other sites More sharing options...
PB2 Posted April 18, 2011 Share Posted April 18, 2011 Yes, lower temperatures will slow the ageing process. I reckon many brewers would envy your cellar conditions.[cool] Link to comment Share on other sites More sharing options...
Canadian Eh!L Posted April 18, 2011 Author Share Posted April 18, 2011 thanks for the reply, Paul. this is a problem easily fixed.[cool] i just won't move them into the cellar right away. at what point would you move them to the cellar? chad Link to comment Share on other sites More sharing options...
PB2 Posted April 18, 2011 Share Posted April 18, 2011 2 weeks, to be sure econdary fermentation has happened Link to comment Share on other sites More sharing options...
Damo Posted April 19, 2011 Share Posted April 19, 2011 Hi Chad , Like Bill , I'm struggling to still have a bottle left after 3 wks but definately try to leave it cellared @ around 18 deg & only chill it before you want to drink it. I keep mine in a cupboard in the laundry & put a few keepers in the built in wardrobe.I have been told you can cellar some varieties of beer up to 2 years but so far my record is about 5 wks...[devil] (I'm in the process of ramping up my bottle numbers..) [happy] Brother in law once told me he cellared a carton of sparkling ale for 5 yrs & it tasted amazing.. Does this sound believable Paul (PB2)? Or was he just trying to get under my skin??[lol] Damo Link to comment Share on other sites More sharing options...
Muddy Waters Posted April 19, 2011 Share Posted April 19, 2011 It sounds beleivable to me, most people cellar Vintage Ale but some like to age their Sparkling Ale. Generally speaking darker beers (Stouts/dark ales etc.) and high alcohol beers benefit from cellaring for 2 years and beyond (bottle in glass when you want to keep your beer more than a year). Link to comment Share on other sites More sharing options...
Damo Posted April 19, 2011 Share Posted April 19, 2011 Hi Muddy & thanks for that. I have another real ale in the fermenter @ the moment & plan on doing a dark ale next. I am only using glass bottles @ the moment as I'm a bit of a tradionalist & love pouring a frosty from a good o'l long neck. How do the 2 ales compare ? Should I be using my brew belt on the fermenter for the dark ale as the nights here are starting get down to about 14 deg ? Cheers Damo Link to comment Share on other sites More sharing options...
Canadian Eh!L Posted April 19, 2011 Author Share Posted April 19, 2011 wow! i've been wonder about this for a long time. there never seems to be a definitive answer in any of the literature i've read. unfortunatly i've been "cold lagering" my brews without even meaning to. so recap: ferment 14 days @ 21C bottle condition 14 days @+18C age (cellar) @ 14-18C for 2 years[sideways] i'm still a little confused as to when i get to store them in my cellar (4-10C) is this only after 2 years.[pinched] what about all the beers i've been "cold lagering" for weeks (months) now? would they benefit if i pulled them out of cold storage and aged them @ 14C? where is the advantage of having cellaring temps. of 4-10C if the beer ages faster at a higher temperature. is it because i can chill more down than the average guy? i'm cunsufed![annoyed] Link to comment Share on other sites More sharing options...
LeonardC2 Posted April 20, 2011 Share Posted April 20, 2011 Average gravity beers carbonate/condition well in 3-4 weeks at 20C. then put'em in the fridge for 5-6 days to clear,& force more CO2 in the head space into solution. Look at my pale ale thread for a pic of my latest,"Summer Pale" ale. I think you'll agree,this method works.[love] Link to comment Share on other sites More sharing options...
Scott1525228380 Posted April 22, 2011 Share Posted April 22, 2011 Hey Chad - thats bizarre! I just posted pretty much the same question then read through last few pages of 'Brewing Blether' to see what ive missed and noticed this post... [whistling Looks like my question has already been answered... [pinched] Link to comment Share on other sites More sharing options...
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