Aging beer...

[Speyedr]

The more I learn the more confused I get.

I've read a few references to aging beers, typically higher alcohol beers, to reach their peak. "Beer Captured" lists an estimate for when a particular recipe will "peak". Obviously the Chimay Grand Reserve clone can take years, as can Imperial Stouts, Barley Wines and other high gravity beers. On the other hand Witbier should be consumed young due to the flavors, etc. What about a Double Wit?

My question is, how do you know how long to age a given beer? Dave Miller's "Homebrewing Guide" barely touches on the subject for ales and he seems to think that unless you have a really high gravity ale or a Lager it is unnecessary.

Is it a judgement call by Gravity? Does malt complexity play into it, so if I have an American Pale Ale from a two malt grain bill and a Belgian "Inspired" Pale Ale using 4 to 6, will the BIPA (there's an acronym for ya) take a little longer to mature? Is it Yeast dependent?

I know that all of these things play into it, but I am wondering if there are any general guidelines you use as a starting point.

Rob

[Lars]

It really depends on the beer. A 1.050 hefe I'll age 2 weeks, my brown at 1.053 ages for 4-6...

[DannyW]

I'd have to call it mostly yeast dependent. 1098 drops like a rock, for instance, so I can use it to make a kettle-to-glass-in-a-week bitter or mild. WLp029 Koelsch yeast, on the other hand, takes 2 months to drop all the way out.

The other parameter I've seen make a difference is dark grain. If you have a lot of black or roast in a 1.050 stout, a couple of months can make a big difference in smoothing out the dark grain character.

[Bugeater]

Mine varies by a couple of independent factors. I generally shoot for 4 weeks. Of course, if I am short on beer (which seldom happens), I will shorten that up a bit. On the other hand, if I am way overstocked (which does happen on occasion) I will go for 6-8 weeks or longer. Hoppy beers or ones with lots of dark malts will usually go for 6 weeks. Light, low hopped beers may only go for 3 or 4. On top of all this, once tapped, a keg will sit in the kegerator for 4 or 5 weeks before running dry, so part of that beer will be aged an extra month or so.

Wayne
Bugeater Brewing Company

[Speyedr]

once tapped, a keg will sit in the kegerator for 4 or 5 weeks before running dry, so part of that beer will be aged an extra month or so.

That's what I'm talking about... I'll tap a keg of Belgian "Inspired" Pale Ale, or an English Brown or Pale Ale after 3 or 4 weeks of conditioning and it'll be good, but a little young. The last glass out of the tap is always the best one.
I want to be able to estimate when it's gonna be closer to it's best so that I can brew around that and not (often) end up in the situation where I am tapiing it early 'cause I'm thirsty.

I appreciate these "guidelines" and they make sense, but for the most part it's sounding like trial and error....?

[DannyW]

Rather than "trial and error" you could call it "tasting and evaluating."

Over time you will get used to what your system produces and when which styles are generally drinkable, prime, and fading. A little taste after a "reasonable" amount of time (few days for a lightweight brown, few weeks for most stuff, few months for big stuff) will tell you when you are there.

Too hot (alcohol burn), too bitter (from yeast bite OR hops), or too acrid? Give it more time (weeks to months depending on the strength of the objectionable flavor). Aroma starting to fade in your APA or the esthers in your hefeweizen fading? Then drink up - it won't get any better.

The hard part is not "sampling" it all away while you wait for it to reach prime.

[seanhagerty]

I had an interesting experience last night.

I kegged a Honey Brown ale I was going to send into the B3 comp. I also bottled a 6er of it so I would have something to send in. Last night, two weeks after kegging, I sampled the keg. It was watery, flat, not much good to say about it. I was discouraged to say the least. So, I figured what the heck, I ain't sending this in to the comp, so I busted a bottle open. Night and day difference. The bottled one was fully carbed and was GOOOOOOOOODDDDDDDD!!! (Thats a technical term most brewers understand.) So, I cranked the pressure up a bit on the keg to see if I can get it to where the bottled stuff is. It gets to sit for a few days before I try it again. Then it gets to sit untouched for two weeks while I go on my next trip. I'll report back the difference then.

Aging was the thread. This is somewhat off topic, but I am still talking about beer.

Sean