From the HBD Archive
From: palladin@moore.seas.upenn.edu (Joseph Palladino)
Subject: Thanks and Time
Date: 1989-02-15 19:00:06 GMT

First a hearty thanks to everyone who took time to respond
to my grousing about extract Pale Ales.

Second, I am quite surprised that homebrewing books, especially those
oriented toward novices, don't emphasize the importance of allowing
your brew to age before drinking. In fact, many state that homebrews
need to be drunk young. The point is, an IPA I brewed on New Year's
day was very bitter and still yeasty two or three weeks after
bottling. I took the advise of one respondent (Len Reed?) and went to
a homebrewing club meeting with a couple of bottles to get other
brewers' advice on what went wrong. To my surprise the damn stuff
tasted great! The bitterness was just right (assertive) and the
crystal and toasted malt flavors came through. In retrospect, it
seems that the first batch of ale I brewed with a kit was probably so
good, in part, since it was aged about 5 months.

My beers seem to get smoother with age and even just plain ales don't
show any signs of deterioration after many months. If anything, they
may get a little drier.

What is the general consensus on aging?

Lastly, I want to make a lager with two stage fermentation. I have
one glass carboy and two plastic fermenters. I like to use the
carboy/blowoff method for primary, but I also want to use the carboy
for secondary. If I primary in the carboy, siphon into a sanitized
plastic bucket, snap on a lid, resanitize the carboy and then siphon
back will I be risking infection to a great degree? I will, of
course, siphon without aerating the wort.

Thanks,

Joe


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