Beer Forum

I plan to brew a barleywine this weekend. How do those of you who do barleywines age them. Bulk age in a carboy or cornie? After bottling?

Do tell.

I like to cold condition mine in a corny for a couple months since I use a counter pressure filler to bottle strong beers like that. I think bulk aging in a carboy or corny allows the beer to clear quicker but aging in the bottles is fine. About six months total aging is when I usually when I start drinking them. I have some that are 18 months old that are very interesting.

I let the barleywines and Russian Imperials, as well as meads and wines ferment out all the way in the carboy. Often it means months. If I need to tweak tenperature, it is easier to do in the carboy. I then keg, Force Carbonate at as cold as I can get it, then counter pressure fill. Now comes the tough part - waiting 6 months for it to become brilliantly clear. I have NEVER failed with this technique to win a best of ribbon or plaque. I am on my 4th iteration of this technique. After my first runnings for Barleywine, ther is still enough converted starches to make a 2 shilling beer.

[quote="diver"]I like to cold condition mine in a corny for a couple months.[quote]

I thought that "aging" only occured at room temperature; that refrigeration stops that process. Is that right?

shamusonme wrote:

diver wrote:I like to cold condition mine in a corny for a couple months.

I thought that "aging" only occured at room temperature; that refrigeration stops that process. Is that right?

I usually do a secondary for big beers and do keep that at room temp for a month or so. I don't consider that aging though, just a way of making sure the beer has fermented out completely. By cold conditioning in a corny for a couple months more yeast and tannins drop out so there's less in the bottle. After that keeping a barleywine cold won't affect the aging.

I aged my barleywine for over a year and a half in a corny keg. I bottled some of it for a competition (and for the Brewcasters) and took a first place in a major regional competition. All the judges commented that while excellent it should be aged another year. So it's back into the closet until time for the AHA nationals next year. Can't wait!

Wayne
Bugeater Brewing Company

Cold storage does not stop aging, it only slows it down. A beer lagered at below 38 degrees will take 4 time longer to age out that one stored at room temperature. Conversely, one stored at hot temperatures will age MUCH quicker.