Cold Aging Beer

[w1828]

I'm new here but I've been making homebrew for a few years. Still have a lot to learn. I have a question. I'm currently making my first barley wine. I was reading a book about this type of beer that said it is necessary to cold age barley wine after fermentation is complete. Would other types of beers (ales, lagers) benefit from cold aging prior to bottling?

Thanks,

Harold Williams
Chadds Ford, PA

[Gucci Pilot]

Harold, welcome to the forum. I have an Imperial Stout that has been aging in my basement for 8 months now. A lot of your high gravity beers can inprove from cellaring. From what I have read, it softens the alcohol burn you typically get in younger beers. A dopplebock definitely can use cold lagering at about 34 degrees for up to a year. Some of the guys on the forum age their barleywines up to a year or more. Unfortunately, I just can't wait that long.


Darin

[Bugeater]

Thanks, Gucci. You just reminded me that I have a barleywine in a keg that's been in the back of the closet for almost a year now. Out of sight, out of mind I guess. Anyway, I think I will have to give it a taste after work tonight to see if it is ready to bottle.

Wayne
Bugeater Brewing Company

[Dahoove]

Alt Beers, and Kolsch's love cold aging. In general any receipe that uses Wyeast's 1007 will be better with cold aging.