| Re: beer in secondary for 6 months
On Mon, 2 Aug 2004 17:53:16 -0500, bart wrote
(in article <rBzPc.18$a%1.10@fe39.usenetserver.com>):
[color=blue]
> I have been very busy and forgot about a wheat beer tucked away in a
> closet. the batch was brewed back in february, will it still be ok to
> bottle??? hate to lose a batch after all that work
>
> thanks for any help
>
> forgetfully
> bart
>
>[/color]
Bottle it and find out. I had a batch I put away and forgot about for two
years. Even the trap had dried out. Of course it was a Belgian triple and
wasn't affected badly by aging. May have helped as I added a few Oak chips
for flavor. It got rave revues at a buddies birthday party. It also took out
two wimpy Miller drinkers we had to send home in taxies. He asked if I could
make more for his wife's birthday. Had to tell him it would be on her
birthday 3 years from now.
With wheat malts there is tendency to become a bit acidic with age. That may
not be a bad thing depending on the style of wheat beer you've brewed. The
Grand Cru I make I let age for a year and a half. None have been the worse
for the age and I'd say are better with a little acidic background flavor. it
mixes well with the coriander and Curacao oranges.
When in doubt let it age some more and try it again.
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