Beer Forum

Has anyone ever made a bottle conditioned barleywine or doppelbock or some other ultra strong beer that they bottle conditioned and let age for a year or more? I made an imperial oatmeal stout and a dark barleywine before I came to new zealand and bottled them. I will be drinking them when I get back, they will have been aging for 11 months. Will they be ok with the yeast sitting on the bottom of the bottle?

I have aged Belgians and some other strong beers for quite a while in the bottle. I try to drop out as much as possible before bottling. As long as you keep them cool they will be fine. The amount of yeast in the bottom is negligible.


Mylo