After you bottle a barley wine, at what temp do you cellar it at?
Refrigerator temp below40, actual cellar temp around 50, or room temp around 68?
I keep mine in the basement, typically under 60F in the winter and no higher than 65F in the summer. The warmer it is, the faster it ages.
I would just tend to store it on my wine rack with all the other wine. For regular wine I Iike 14-16 C if possible.
+1. I’ve got my barleywine from 2009 that’s doing fine and a few precious bottles of Bigfoot 2008 that keep getting better.
Is your BW carbonated already? That would make a big difference in the temp that I would keep it near. I say room temp 68+ until carbed and then 50-55F for the years to come. I carb my BW in kegs first and then bottle directly from the keg and cellar low 50’s.
Working on a BW now. Is there any advantage to long term aging in the secondary ? Say 6 months or so before bottling ? I usually leave the BW in the 2nd for 2 months before bottling, then sample a bottle at 6 months. I generally figure 1 yr before consumption anyway.
I like to 2° my barley wines for as long as possible (9months-1year). I think you get more bottle to bottle consistancy this way. It also prevents me from drinking it to soon.
bulk aging vs. bottle aging seems to be one of those regular disagreements among homebrewers. I would love to see some research on it, but honestly dont know of any differences. 1.5 year old xmas/old ale is just simply $#!@ing delicious, and I aged it in bottles (NON-O2-absorbing caps). But I’ve also heard of those having great results with bulk aging.
The better question is, should you use O2-absorbing caps? My understanding is that ‘aging’ is actually ‘oxidation of the alcohol molecules’…harsh alcohol heat becomes figgy, pruney, dried-fruity deliciousness. I twittered Ray Daniels about this, and he said to use the o2-absorbing caps BECAUSE you want it to oxidize, which I found confusing.
Bulk aging definitely makes a difference but I’m referring to a 12 oz bottle compared to a 32 oz bottle or a 64 oz growler. I see better beer from the larger container. I bulk aged a 10% RIS in growlers and 22’s and 12’s and the difference was interesting.
Wow, thats great to know. I wonder if it has more oxygen hitting it? Definitely easier for me to bulk age. When I was a young and saavy-in-my-own-mind brewer, I picked up 5 5-gallon carboys really cheaply…not realizing the need for headspace.
Bulk aging it is! Don’t have to tie up my bottles!
