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I generally age the beer on the yeast cake 7 to 21 days after fermentation is complete, at fermentation temperatures. (Typically I ferment in the 65-67F range.) The flavor of all beers change during this time, but it is very noticeable with Porters and Stouts. Because there are so many variables, it's really impossible to give an exact aging time. My ...


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Cold crashing is about clearing up the beer. It encourages the yeast and other protein to drop out of solution and fall to the bottom. Ideally you would cold crash in your secondary fermentor and then transfer it to the final vessel (keg or bottle) for aging. Generally the timeline would be Primary Fermentation Secondary Fermentation Bulk Aging (basically ...


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First I would stick with 5 gallon equipment and brew half sized batches. Barrel half and bottle the other half. Then you have side by side comparators. I don't think worrying about angel's share is a concern. With such a small barrel the surface contact to volume ratio is going to be huge. The first few batches will likely develop huge oak flavors very ...


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I wouldn't bother getting smaller equipment. Assuming you brew 5 gallon batches, why not just ferment your beer as usual, then move 1.3 gallons into the barrel, and bottle the remaining 3.7 gallons? I have a small 1L barrel filled with rum. Over the last 6th months, I've lost about 1/2 of it (due to seepage, not evaporation). My barrel is physically ...



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