Bottle aging/conditioning

[davidbrent4]

I'm still relatively new to the world of homebrewing (this will be my third ever brew), so apologies in advance if this all sounds a bit daft.

Basically, we're off to the Lakes in November and I was thinking of bringing along a nice home-brewed stout for the dark, cold, and inevitably wet nights there.

I've heard that once bottled, it's best to leave a stout for a while as it improves with age. I was therefore thinking, if I get one brewing in the next couple of weeks or so, it'll have aged to a nice level in time for our break.

Is this correct?

If so, what temperature am I best leaving the bottles at? I'm debating whether to ferment as normal, prime and bottle, then leave at fermentation temperature for two weeks or so to carbonate (or however long a stout would need). After that I'm unsure whether to stick them all in the fridge (I have a dedicated beer fridge thanks to the previous owners of our house), or elsewhere.

I've got a few options temperature-wise:

- Room temperature
- Garage temperature (fluctuates a lot, can get quite warm in the day, especially at this time of year, but cools at night)
- In a cupboard (there's one which is slightly cooler than room temperature, but not really "cellar temperature")
- Beer fridge

Where do you think would be best for that "aging" / conditioning period once they've been carbonated? Any help or general advice would be much appreciated. Thank you!

 

[Banbeer]

Hi and welcome to the Forum, I usually leave all my brews at 20 Deg C for a couple of weeks to carb up after fermentation stops, some say leave it at fermenting temps to carb, then put it in a cool place for a few weeks after to condition then leave it as long as you can resist for it to age, in my opinion I drink it after about 6 to 8 weeks and not been disappointed

 

[terrym]

My answer is, provided it doesn't get too warm and is not liable to large sudden temperature swings, it doesn't make much difference. The only time you would need to store at low temperatures is if you are lagering, and you're not. So your cupboard probably fits the requirement for your stout.
And at about 4 months on from bottling your stout should be good to drink.

 

[chrisb8]

I usually use the coolest place as possible with as steady temperature as possible, but not refrigerated unless it is a beer that needs lagering. So in this case I would say your cupboard would be the most suitable of your options.

 

[davidbrent4]

Thanks for the replies folks, it's appreciated. I've done a bit of searching and similar things have been asked many times before, so apologies for raking over old ground.

The cupboard seems like the best option then. Under my stairs potentially too (barring cobwebs).

Now to pick a stout kit/recipe....exciting times!

 

[Slid]

Thanks for the replies folks, it's appreciated. I've done a bit of searching and similar things have been asked many times before, so apologies for raking over old ground.

The cupboard seems like the best option then. Under my stairs potentially too (barring cobwebs).

Now to pick a stout kit/recipe....exciting times!

Try a Coopers kit and a lesser one like the Wilko kit. Add 1kg of sugar (won't actually make a huge difference, sugar is sugar). Brew to 25L. Will be pretty good after 3 months in the bottle.
Never saw any reason to believe that this sort of beer needs cold ageing, so the cupboard will do.

 

[bigshineybike]

A side comment. I noticed this yesterday and was looking for somewhere to say it.
I have a note book going back to 2014 with all the beer I brew from kits. I write something simple on each cap for identification .
I found a few bottles of BSA, its belgian special ale I produced in 2015, ive a few triple tykes (TT) from 2016, they still taste OK.
Should this be possible or am I admiting I have no taste?

 

[chthon]

It seems it all depends on the beer.

We have some zythologists here (Sofie's World) who have tried a twelve year old Orval and a 15 year old Westvleteren. The Orval was awful, the Westvleteren was still drinkable and apparently tasted very good.

Your process is apparently OK, and I suppose that a constant temperature below 18°C also helps.

 

[MickDundee]

A side comment. I noticed this yesterday and was looking for somewhere to say it.
I have a note book going back to 2014 with all the beer I brew from kits. I write something simple on each cap for identification .
I found a few bottles of BSA, its belgian special ale I produced in 2015, ive a few triple tykes (TT) from 2016, they still taste OK.
Should this be possible or am I admiting I have no taste?

I brewed a Dubbel in early 2018 (it might even have been 2017) and it wasn’t very nice. I managed to get through all but 10 bottles by the end of 2018 and the others were left because other beers were more attractive for my Friday/Saturday beers. I opened a bottle a month or so ago and it was very nice. I have 3 left which I’ll drink one weekend over the next few weeks.