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22

You are doing absolutely nothing wrong. Many people are far too quick to drink their precious homebrew and most beers benefit a lot from aging. A few months for ales and simple lagers. Beers with a high ABV should be aged much longer. I make a Chimay Grand Cru clone that I typically don't try for 4-6 months. Aging remove a lot of the "hot" taste from ...


11

There could be a few things going on: High Alcohols can improve in flavor after some time in cool, dark storage Sediment can drop out of beer after long, cool storage leading to better head formation and retention (since the sediment is no longer there to form a big nucleation site) Yeast in the beer, if still active, could be cleaning up some byproducts ...


8

This is a nice technical question involving some organic chemistry I do not comprehend. I'll begin with what I do know about bittering contributions from alpha acid and beta acids. These acids are components of the hop cone and contribute to bitterness in slightly different ways. The more familiar one is probably alpha acid since most hop bags are labeled ...


7

Somewhat. Lack of carbonation can really alter the flavor, but you should be able to pick out major characteristics or flaws in the beer. But I wouldn't advise reaching any real conclusions until the beer is carbed and has an appropriate conditioning time. That time will vary from beer to beer.


6

Not all beer matures at the same rate, and not all beer drinkers have the same tastes. For some examples, I like to drink really hoppy beers while they're fairly young and the hops are still vibrant. An altbier I'll cold condition for a couple months. Something like a tripel I prefer with maybe a month or 2 of age on it. The best thing to do is ...


6

I keg and most of my beers are tasting great at 4 weeks. Do some styles I brew take longer to "peak"? Yes. But for the most normal beers (pales, reds, wheats, blondes etc etc) they are tasting great around the forth week. I think my results has nothing to do with kegging though. If you are following the 1-2-3 rule, I'd suggest two critical things. Make ...


6

I've bulk aged wines for up to a year with no bad consequences. As long as: You kept oxygen out The airlocks didn't dry out There was sufficient sulphur in the wine The alcohol was sufficiently high It'll be fine. Definielty taste it, and report back.


5

You can pop one open now, and it's a good learning experience to keep drinking your beer regularly so that you can see how it develops. I know, tough life! And you'll probably find like I do that the beer is at it's peak when there's one or two bottles left. 8 days may not be enough time for all the CO2 in the headspace to dissolve back into the beer, so ...


5

Abridged answer: primary them for 6 weeks, and if your gravity is where you want it, then rack to one of your PET bottles and age. Simply, you could have some off-flavors as a result of yeast autolysis. For higher-gravity beers, you want to let the yeast do their work, but if there is going to be 9 or higher ABV once fermentation is completed, that is a ...


5

I emailed Russian river, Avery, Boulevard, The Breury, and Lost Abbey From Vinnie at Russian River The first thing you’ll need to do is make sure the barrel is water tight, try cold water first, after that if it still leaks you’ll need to revert to hot water, the hotter the water the more flavor will leach out so start with warm water and ...


4

It's honestly a matter of taste. A lot of wines are good young. A younger shiraz (3 months aging) is going to be pretty fruity and very bright tasting. Something reminiscent of a Beaujolais nouveau, just a little deeper. At the six month mark some of that frutiness will dial down and blend in with more of a floral aroma/taste. Year old shiraz tends to ...


4

See this question: Keeping a barrel Our club put 55 gallons of Russian Imperial stout in a Merlot barrel a few weeks ago. We pumped 20 gallons of boiling water into it to sanitize. I sent an email to Russian River a few weeks ago. Here's what Guy, an assistant brewer, said: Hi Dean, We always try to get the wine barrels straight from the ...


4

Send an email to the folks are Russian River. Tell them your situation and I am sure they'll give you some advice. You may even get a response from Vinny himself. If the barrel has been stored dry, you may want to recondition it with some water. First to make sure its water tight still. Secondly, if you use boiling water this will help sanitize the ...


4

I froze a keg of Hefeweizen totally stiff. I had accidentally pulled the temp control probe out of the deep freezer that the kegs were in. The freezer ran at its "normal" freezing temps for maybe 2 days before I noticed it, so the keg was TOTALLY frozen as far as I could tell. Good news: the beer was still delicious! I had decent head on the hefe, and its ...


4

I think your chances of success are slim -- 21 years is a long time. You'll want a very high ABV to reduce the viability of spoilage organisms. I'd even consider fortifying the mead with neutral spirits to bring the ABV to 20% or higher. (This is also a good way to halt the fermentation at a point where the residual sweetness from honey is to you taste.) ...


4

Well, you should be able to completely ferment it within 3 weeks with proper yeast health and management. Belgian Blonde is not that complex of a beer that it should take months. I'd ferment and bottle. Then you can try the beers a bottles incrementally until you think its perfect and really start drinking them. Seeing how you are going to be reusing some ...


4

Session beers at 1.045OG or less. Over pitched slightly coupled with the ability to keg, I've turned these types of beers around pretty quickly. Any style and yeast are fair game. Just pitch active yeast and keep the starting gravity low. Specific styles that are great for fast beers are English Ordinary Bitter and Special Bitter. English dark and light ...


4

What you propose will work fine. You can even keep StarSan in a spray bottle (mixed with distilled water it will last months or more) and spray down the surfaces. Although due to FDA regulations they have to list a longer contact time, Charlie Talley of 5 Star Chemical, makers of StarSan, has said that their tests show a 99.9% effectiveness after a 30 ...


3

"Primary" fermentation for a big beer like that could be as long as 3-4 weeks. I certainly wouldn't touch it for 3 weeks myself, except to check the gravity once a week. After that, a secondary is up to you. I would personally secondary that beer for a few weeks before bottling, but I think you can skip that step, assuming your beer is fully fermented out. ...


3

I think a typical Belgian Ale lower than 1.070 shouldn't take more than 3-5 months to really come together. Unless you add weird spices that need to settle down over time, or souring bacteria that need a few months to work, then you should be good to go with any "normal" Belgian style that clocks in lower than 1.070. So Blondes, Dubbels, Tripels ... all ...


3

I've only made a handful of wines, so am no expert, but you might want to look into regulating the acidity, which has a pronounced affect on flavour, and also adding tannins, since these also contribute to the structure of the wine. (For the "leathery" taste you most likely need more tannins - no coincidence - tannin used to be used to produce leather.) ...


3

Yes, hops contain two major organic acids generally refereed to as alpha acids and beta acids. When hops are added to boiling wort about 40% of the alpha acids undergo a thermal isomerization to form isoalpha acids. Iso-alpha acids are the actual bitter compound found in beer. When people talk about IBU they are talking about the concentration of isoalpha ...


3

Sorry just got to this. Looks like you have some great info from some of the best people who would know. Did you have this barrel for 4 months or you got it after it was sitting for 4 months? Either way for future reference. If you aren't going to use a barrel for a few months you need to either burn a sulfur stick in it or fill it with a sulfur solution. ...


3

Any room temperature aging done in the carboy for less than 6 months or so will not affect your bottling viability by very much. There will still be plenty of yeast left in suspension for bottling purposes. Plenty of people bottle lagers after 2-3 months of lagering (32F) and don't have to wait more than 2-3 weeks for the bottles to carbonate. What's the ABV ...


3

I've bulk aged wines for multiple years, some big reds take that long or longer to really come into their own, I've even aged whites for that long. Certainly there is such a thing as too much age on a wine, I got a lot of full bottles of wine from the 60s and they had all completely oxidized, though this was due to cork failure. As long as it tastes okay, ...


3

A 3 Gallon Carboy is $20 USD i think. I would much rather let my beer condition the proper length of time then be dissatisfied with the end product. After all about $20ish worth of materials probably went into the beer no? As to bottle conditioning vs secondary conditioning. While yes you can simply condition in the bottles you will be waiting longer and ...


3

Theoretically, yes, your beer could be drinkable after only 8 days. Meaning, nothing is going to stop you from going into bottles or kegs at the 8 day mark, and what you will be consuming will by definition be beer. Hopefully fermentation completed, and you don't have bottle bombs. Using the term "green" flavors is a very subjective term, for both ...


2

How long and how solid were they frozen? They couldn't have been all that frozen or the kegs would have deformed/ruptured. Have you tried any of the beer? It's probably just fine. Someone correct me if I'm wrong, but off flavors associated with autolysis come from the living yeast munching on the dead ones. They'll all be dormant from the cold anyway, ...


2

I personally don't think that natural carbonation or yeast in the bottle have much of anything to do with beer maturation upon cellaring. Yeast obviously plays a critical role in flavor development while making the beer and carbonating it. But I have never heard someone really say that force carbed beer and bottle conditioned beer tasted different. When ...


2

21 years is a really long time. My ~11-12% abv meads start going downhill after about 2 years. I agree with what the top poster said, but it still may not be enough to keep it for 21 years and still have it taste good. Another thing to think about ... age it about a year. Taste it. If it's good, freeze some of it. ;-) That'll slow down all the reactions ...



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