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I just drank a bottle of Barley Wine that I bottled on July 2, 1993! It still had carbonation; no bad flavors; grains forward, hops subdued. I've lost all the records of what and how it was brewed, how long it sat in primary and secondary etc., but I wish I had some more hiding in the back of the fridge.


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An interesting point when considering initial and possible secondary fermenter: If we’re going to let the beer sit after its main fermentation is done, it pretty much needs to be in glass, and away from the spent yeast that accumulates at the bottom of your fermenter. - Secondary Fermentation, Pros and Cons. I am a noob focussing on IPA, and so far ...



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