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For questions on the effects or recommendations for aging (long-term storage) homebrewed products.

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2answers
20 views

Mangrove Jack Cider benefit from aging?

I have found that Mangrove Jack's Cider kits are quick for a summer drink and satisfies the family and friends with gluten issues. I just fermented another batch and don't have a keg available right ...
3
votes
3answers
46 views

What is the best plastic to use to store alcohol?

What is the best grade of plastic for brewing and storing alcohol (up to about 15%)? Basically as the title suggests, I’m in a rural part of Tanzania with no access to glass but I do have access to ...
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2answers
90 views

What is a good time frame for aging cider/apple wine?

I am planning on tasting my cider in the fall (6 months from pitching yeast) and seeing how the flavor is then. How much would the flavors improve aging for a year? 2 year? 5? 10? At what point ...
3
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2answers
61 views

Brewing a Flanders Red Bruin/Historic C18 Porter?

I am about to brew my first test batch of a Flanders Red/Brown. I am thinking Rodenbach, but with local ingredients. So, for me Maris replaces lager malt, Admiral and Progress replace nobel hops. ...
6
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1answer
106 views

Aging mead in a wood mini barrel

I just got this cheap wood barrel that was suppose to be for aging whiskey. I want to age my mead in the wood mini barrel. What is the best practice for doing so considering the mini barrel shown ...
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3answers
326 views

How much time should I wait for Acetaldehyde to clean up before determining my beer has been infected

I have recently made an extract amber ale from a recipe kit, after primary fermentation was done I bottled my beer for priming, the beer had a strong sour smell than but after searching online I ...
3
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1answer
76 views

How can I maximize the time my wine can stay in a bottle?

I've read that for home winemaking the wine will start to decrease in quality after about a year in the bottle. What steps can I take to maximize how long my wine will stay fresh?
3
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1answer
89 views

Is head space really necessary when bottling still mead?

I think most of us here leave a head space that is the space left when we pull the wand out of the bottle. So, if we are dealing with still mead is the head space really necessary? Would this space + ...
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1answer
48 views

What's up with the Twizzlers aroma?

So I tried my first barleywine last night, and went with one that was recommended several places: Blithering Idiot. Although not obvious at first, after a few minutes this beer started smelling more ...
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1answer
62 views

Aged beer, yeast

I have aged my bourbon brown in secondary with bourbon and wood chips thrown in, it's been aging for 6 months now. It's time to bottle, is there anything I need to do differently than normal before ...
4
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3answers
187 views

What's the minimum amount of ageing for an acceptable whiskey or brandy?

I'm interested in brewing a whiskey or a brandy, but seeing commercial bottles being many years old is a put-off compared to the relatively quick ageing process of beer. So how little months/years can ...
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1answer
237 views

Mead Aging - Pasteurize or not?

I never aged mead before, I usually just let them finish the fermentation, back-sweet with honey, bottle and drink in a few days/weeks. I make my mead in glass bottles of 750ml, 1L and 1.5L (I don't ...
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1answer
275 views

How long should Ice wine be aged?

How long should Ice wine be aged in either bulk aging (leaving it in the carboy) or in bottle aging? Or does the aging process only depend on the type of grape being used?
4
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1answer
85 views

Does bottle refermentation help have a better beer conservation?

Can additional sugar help yeast consume the Oxygen present in the bottle? What about isobar systems with counter-pressure? What happens to the oxygen in the bottles? Does it have an impact on beer ...
3
votes
1answer
491 views

Where to age mead, bottle or secondary fermenter?

What method is best to age honey wine? There is a similar question where someone suggests that bulk aging is faster. Has anyone experienced this? Edit: I found another similar question, one answer ...
4
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3answers
1k views

What woods can be safely used to flavour/age beer?

There is a history of people using oak barrels to age and mature beer. These days people often use bourbon soaked oak chips to flavour beer in the secondary. Also I have seen people asking about ...
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1answer
42 views

Planning brewing towards an occasion over an extended period of time with regards to storage

When brewing for an occasion in the summer, like a wedding, an anniversary party, I might want to make several different kinds of beer. Neither me nor the average Joe necessarily have the time or ...
2
votes
1answer
496 views

Flat, weak finish to my homebrew. Sign of it being young?

I bottled my homebrew a week ago - TrueBrew Bavarian Hefeweizen. Yesterday I popped a bottle to make sure it was carbonating, and for a sneak preview. I was pleasantly surprised with the aroma and ...
7
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2answers
216 views

Why does my beer keep getting better the longer I leave it to rest?

I was amazed at how much better my home brews are getting from just leaving them be? Why is that? How exactly can the flavour of beer improve by just leaving it alone in a non-reactive container? I ...
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2answers
276 views

Does Wheat decrease shelf life?

I know of two classic beers that should be consumed young and taste awful when aged - Belgian Wit and German Hefeweizen. What they obviously have in common is that both are wheat beers. Does that mean ...
2
votes
1answer
85 views

Where tanins are good in beers?

Although tanin gives an unpleasant astringent effect in beers, in wines - also, but - it is known as antioxidant and protector against UV light. So, in beers can tanins also be welcome at least ...
1
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1answer
155 views

Aging beer/cider/mead in beer bottles for competition

So, I'm in a process of planning for the next year competitions. In fact, I'm little bit behind since I'm planning to do big brews (few meads and beers). I already had a similar thread about ...
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1answer
121 views

Using plastic drums for long term sour aging?

I have 15 gallon plastic drums, like what LME comes in. I would really like to use them to age my sours in but I'm concerned with O2 permeability. Has anyone tried this or have any good resources on ...
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1answer
138 views

Aging lambic beer

I'm a beginner when it comes to brewing but have two batches of lambic beer coming up. My question is if they have to be aged in a glass carboy or if they can be poured straight into a bottle along ...
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2answers
533 views

Cold crash / Gelatin before or after aging?

I have 5 gallons of RIS that I just kegged to bulk age until December. My plan is to age it before cold crashing / gelatin to give it the most time to really fill out in flavour. Is that the right ...
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2answers
1k views

Using 5L oak barrel for beer

I was recently given a 5L oak barrel from Oak Barrels Ltd. and I've never used such a thing before and have some basic questions. The barrel came with a great little instruction guide which talks ...
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2answers
763 views

What is the highest temp. to age a Russian imperial stout?

I'm planning on brewing a RIS maybe the next month and I was thinking of leave it in the secondary for a couple of weeks and then pass it to a keg and leave it at room temp for a few months. The ...
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vote
1answer
143 views

Pumpkin Ale: what to expect?

Recently I bought some concentrated wort at a closeout sale. 'Brew House' kits have been fairly popular here in BC and possibly elsewhere, and they can produce a drinkable beer, but it seems they're ...
4
votes
2answers
7k views

How much oak cubes should I use for 5 gallon batch?

I am planning to brew 3 batches of Imperial Stout at the same time with the same recipe. The difference is that I will age two batches with different oak cubes (one will be soaked in bourbon, one ...
4
votes
2answers
2k views

Is it necessary to top off wine in a carboy?

Inspired by Ron's post here, I'm wondering how necessary it is to top off a carboy of wine that is aging. I have 5 containers of mead/wine right now and they all have headspace. Not a ton but they ...
3
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1answer
168 views

what to use to top off blueberry wine?

What should I use to top off my carboy of blueberry wine? I don't want to add water if I can help it. Adding more juice will just start fermenting again. Any suggestions on an acceptable wine to ...
3
votes
2answers
3k views

Yeast/Green Apple Taste

I have homebrewed with family many times and never had problems, nor did I with my first batch on my own. The last couple, however, have had a yeasty/cidery/apple odor. Very strong. I doubt it is ...
6
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4answers
11k views

Sanitizing bottles with StarSan

I just brewed a trappist style ale and I am ready to bottle it. I am a meticulous sanitizer. Just a question though. I have always filled my buckets/carboys with 5 gallons of star sans solution to ...
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0answers
42 views

How long does a bottled beer last [duplicate]

I am making a trappist style beer and about ready to bottle it. I am looking to age part of the bottles and was wondering how long bottled homebrew stays good for?
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1answer
579 views

Change the temperature from fermentation to aging?

I used to allow for primary fermentation, then rack the beer out of the primary fermentor and than let it 'age' in secondary for about 2 weeks. At that point I used to move the beer from room temp (~...
5
votes
1answer
11k views

What is the minimum time required to have drinkable beer?

From reading What is the secondary fermentation debate? and If/When to move to secondary fermentation it appears that beer can be considered ready to consume (assuming force carbonation or a love of ...
1
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1answer
2k views

Kegging vs. Bottling (force-carbonated), what's the difference in taste?

I'm achieving a rather bizarre sense of enlightenment and was hoping someone could explain the impact that force carbonation in a keg vs. force carbonation in a keg with eventually bottling off would ...
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2answers
157 views

How foolish is it to try to make up for my tripel's shortish secondary by bottle conditioning it longer?

I'm attempting to brew a wide variety of beers (both 2.5 & 5 gallon batches depending on style) in a shortish time span in order to serve at a family reunion in the summer, and now it looks like I ...
3
votes
3answers
433 views

Will bitterness from a flameout coffee addition fade with age?

I recently brewed an Imperial Stout with some coffee additions. While I didn't boil the coffee for long (warm steeped 3oz beans and pitched grounds and two cups of brew at flameout), it did lend some ...
1
vote
2answers
857 views

What are the quickest styles from grain to glass

I know typically, hefeweizens and wits are best drunk while 'young', but what are the styles that are most conducive to a quick turnaround? I also know alcohol content is a factor. Have people had ...
4
votes
4answers
890 views

Can wine age too long?

So I started a batch of wine at the end of the summer, and I happen to have a bad habit of not following through on projects. Basically, I fermented it, moved it to the 2ndary after about a week, then ...
2
votes
1answer
469 views

Aging Breakfast Stout Clone

So I've had my breakfast stout in the primary for 16 days and I'm going to transfer it to my secondary tomorrow. The gravity is stable and its ready to move. I'm cold pressing some kona coffee tonight ...
5
votes
2answers
2k views

Very long primary in plastic

I've just started homebrewing. The guy at the local homebrew store swears that I don't need any secondary fermentors, that I should just leave my brews in the primary to age and then bottle condition ...
3
votes
1answer
993 views

Appropriate aging technique for high OG beers

I've seen a lot of talk about aging with several different options and techniques. I am a bit confused about what the correct method is. I am about to make a Russian Imperial Stout and I know it ...
6
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5answers
4k views

Once a beer is carbonated in the bottle, are there any benefits to aging it?

First time brewer. I have my beer in the bottle (for about 8 days now). Things are good -- yeast is precipitating out. The instructions that came with the kit suggested to put 1 bottle's worth of ...
4
votes
3answers
272 views

Is there anything different I need to do to age a mead for an extreme amount of time?

I was thinking about doing a very long-term aging on a batch of mead. The original idea was that when I have children in the future, I'd brew a batch as soon as Jr. comes home, and age it until ...
5
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13answers
3k views

Best beer to brew that will last a long time

I have just started brewing so I apologize for my stupidity. My nephew was just born today and I want celebrate by brewing a batch and storing it until his 21st birthday. I think it would be cool to ...
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3answers
202 views

I find my wines to be too “juicy”

I've been making wine (mostly red) at home for about a year now and find that even though I ferment them dry I still find them to taste too much like fresh fruit. Any thoughts on getting to that aged ...
4
votes
2answers
657 views

Aging a beer bottled from the keg

I have a Russian Imperial Stout that I want to age for a full year. I currently have it in kegs, uncarbonated. I like to bottle from kegs that have been force carbonated due to the lack of sediment ...
2
votes
1answer
2k views

How long should a Belgian Strong Dark Ale be aged?

How long should a clone of Gulden Draak be aged before comparing it to the real stuff? Our club is trying to get our clone recipe as close as possible, so want to tweak the recipe to get it closer to ...