It has officially been one year since we barried six dfh old school barleywines, and excitment is overwheleming as i can already taste the smooth fruit noted brew hidding underneath those neon yellow caps. Being resirected at the same time will also be a pair or 90min IPA they on the other hand have only been down for 6 months but the change in flavor is remarkable!
Mike seems to be burrying his beer to keep it cold and out of the sunlight (I think). I just read the "5 things to know about aging beer" (thanks Justin) but I have some unanswered questions. What if your basement isn't 50-55 degrees? I realize this is best, but I don't want to buy and plug in another appliance, and my basement is like 60-65F. I could try burrying, but would have to dig pretty deep to get below the frost line.
I guess my question is this, what happens if you try to age beer in a basement that is just a bit warmer than the recommended temp?
Anyone have any experiance with this?
Not a problem, modern. 50-55 is ideal, but a little warmer isn't the end of the world. It'll increase the speed of the aging process a little bit. Try to keep it consistent, and you should be just fine.
Have fun with it!
Wow, what patience! Enjoy!
got two bottles aging in the basement. what are soome other ones that age well i know the usual suspects like 60 and 90. but are there any other that are perfect for ageing. beers not the barleywines?
To be honest, 60 and 90 aren't great candidates for aging. Although both are well-balanced, hops are really the star, and those fade with time.
Try bigger beers like Immort Ale, Palo Santo or Bitches Brew. A few of the Strong Fruits like Red & White and Fort are also good candidates.
Good luck!