I had a demijohn of beer sitting 'maturing' in the fridge for 5 months, neglected mostly. Needless to say it was crystal clear, which is little pointless as I ended up bottling it because within 5 months I hadn't sorted out CO2 for the keg (links with this other problem I had due to no co2). So the majority of yeast would have sunk to the bottom and the viability of anything floating around I'll assume is low. It's day …
Given the limited space of an apartment, where do you store your homebrew before drinking? Do not consider budget to be a factor. This is the eighth question in a series of discussions about small-space brewing. Please keep the discussion limited to cellaring. See also: Equipment Storage | Mashing | Steeping | Boiling | Chilling | Fermentation | Packaging
I always thought that it was a great beer to cellar for a year or more. I have a full keg and about a case of bottles of it on hand though. Wheat tells me it doesn't age well. Decent amount of alcohol, melanoidins, and a reference to an optional 'sherry' character from the BJCP guidelines tells me it does.
I brewed a GLBC Christmas Ale Clone in November, trying (futilely) to have it ready for Xmas Eve. Had it in bottles two weeks before, but to no avail. As this beer finished up around 9.3%abv, the yeast in the bottles had a lot more work to do given the boozy conditions inside the bottles. After 5 weeks in the bottles (ambient temp in my house is around 65 degrees), and virtually NO carbonation (despite my priming sugar calculation on …
Okay, let's see if I can keep this question brief--I have a lot of followup questions that go with this so it may be difficult. Background: Last year I decided to start doing an annual Birthday Brew Day Barleywine, wherein I'll brew a barleywine each year on my birthday and age it for years to come (for as long as I can keep them in stock...we'll see how long it goes). Last years finished off at 10.1% abv, while this …
I was planning on aging my barley wine in a carboy. Is it appropriate to dry hop upon transfer to the secondary for aging. Or would it be better to dry hop after I consider the aging process to be done, i.e. prior to bottling?
Every once and a while I come across beers that say they can be kept up to 5 years and become more developed over that time period, while other beers that are of the same style don't indicate this at all. I know that some styles are defined by how long they can be cellared, but for other styles how do you know? So my main question is: What are the main characteristics that differentiate normal cellaring period beers from …
I currently have 4 fridges at my house. One is for food. One is my kegerator. One is for beer to drink now. One is for beer to drink later. The beer for now is creeping into my food fridge, as the beer for later is creeping into my beer for now fridge. What I'm getting at is I think I need another fridge. I'm looking at some wine fridges as possible long-term storage options. They all keep the bottles …