davidbrent4
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- Jul 16, 2019
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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!
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!
