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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 ...


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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