Greetings all!

I'm an intermediate brewer, I've done full, partial, and full mash brews,
but have never stepped into the realm of Lagers. This is fine for me since
I'm partial to simple APA's and IPA's.

A few years back I tried a high alcohol brew, and in my ignorance tapped it
without any special aging. It was a reasonably good batch, but you could
taste the almost medicinal burn of alcohol in it, and since it knocked me
for a loop after 2 glasses, it took forever to finish off. Since then I've
learned that high alcohol brews need to be aged fairly extensively.

I'm now brewing a 5 gallon batch of "Scaldis Noel" from "Clone Brews" to
serve to my family during Christmas, since it's my turn to host this year.
According to the book, now is the right time, but they of course talk about
aging in bottles. I use Corny Kegs.

Is it ok to age a brew for 6 months in a Corny Keg? Should it be at room
temperature for this aging, or refrigerated?

Any advice would be greatly appreciated!

Ingot

It would not be a problem to age in Corney Kegs. Time not a big deal. I
would age chilled. I have let beers age in bottles for quite a while, but
chilled aging always seems to taste better sooner.
Maybe due to constant tempatures? Not sure why, it is just the way it is.

--
Joe Romero
Panama City, FL
"Ingot" <cleahy@spamstinks.iglou.com> wrote in message
news:VMcuc.24057$n_6.8519@attbi_s53...[color=blue]
> Greetings all!
>
> I'm an intermediate brewer, I've done full, partial, and full mash brews,
> but have never stepped into the realm of Lagers. This is fine for me[/color]
since[color=blue]
> I'm partial to simple APA's and IPA's.
>
> A few years back I tried a high alcohol brew, and in my ignorance tapped[/color]
it[color=blue]
> without any special aging. It was a reasonably good batch, but you could
> taste the almost medicinal burn of alcohol in it, and since it knocked me
> for a loop after 2 glasses, it took forever to finish off. Since then[/color]
I've[color=blue]
> learned that high alcohol brews need to be aged fairly extensively.
>
> I'm now brewing a 5 gallon batch of "Scaldis Noel" from "Clone Brews" to
> serve to my family during Christmas, since it's my turn to host this year.
> According to the book, now is the right time, but they of course talk[/color]
about[color=blue]
> aging in bottles. I use Corny Kegs.
>
> Is it ok to age a brew for 6 months in a Corny Keg? Should it be at room
> temperature for this aging, or refrigerated?
>
> Any advice would be greatly appreciated!
>
> Ingot
>
>[/color]

On Sun, 30 May 2004 14:40:56 -0500, "Joe" <romeroj@deucewild.com>
wrote:
[color=blue]
>It would not be a problem to age in Corney Kegs. Time not a big deal. I
>would age chilled. I have let beers age in bottles for quite a while, but
>chilled aging always seems to taste better sooner.
>Maybe due to constant tempatures? Not sure why, it is just the way it is.[/color]

When I read this, I instantly wanted to comment about how I've seen
the aging process is faster the warmer the beer is. But, you made
mention to the constant temperatures when you age it cold, that is
probly why you see a sooner aging results.

Temp change is important to minimize when aging, so that's why your
results might bet better that way. I have a dark section of my
basement that seems to maintain about 55-65F that seem perfect for
wine and beer to get old enough to drink.

So, it sounds like many factors can effect beers taste. As for corney
kegs, I only have done well aging anything a long time if it's in a
glass container. I also might be biased against metal and alcohol
products sitting in contact for long periods of time, but that could
be just me.

hth,

tom



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