brewinhard wrote:Just be sure your poppet valve seals are good so you don't have 5 gallons of barleywine on your basement floor. Ask me how I know about that one!
maltseeker wrote:Has anyone done any experiments in this area? I have only been bottling until my last two batches but that gave me the opportunity to taste a variety of my beers over long periods of time. All of my beers ( none are "hop forward" types) have benefited from at least 4 months of aging at room temperature. This includes Scottish ales, brown ales, Belgian dubbels, wheat beers, cream ale - not all of these were dark beers but all were at least 1.06 OG. A few of my recent session beers were ready earlier. What I don't want to do is extend my aging time significantly by storing cooler. Any more thoughts on storing temp effects and trade offs?
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