What is the longest any of you have aged your HB and it still taste nice/improve. Also could this be done in a carboy instead of bottles?
I have bottles of barleywine and mead that I bottled in 2001. Aging can be done in the bottle or in bulk.
Yeah it will. It's actually better, IMO, to split the aging. I'd bulk age and bottle when I had time, and then store them in the bottles and leave them be. They'd be carbed and ready, when you are ready.
Cool, good to know. I was worried that after a few weeks or more in the 2nd after that time when it came to bottle even if its a month plus later the yeast would be dead/gone and not work with the priming sugar... I guess this is not the cause for a while, do you happen to know how long you would have to wait before re yeast-ing or should this never really have to be done for priming sugar? Thanks FATC1TY
I have one bottle left of a 1996 NHC silver medal barleywine. Waiting for the gods to say "it's time".
WOW that is impressive I just dont see myself being able to keep something that long, but at the same time if I have a NHC silver, I think that would make it easier-when you do crack it open enjoy!
Wild beers don't count here, right, I've been wine theifing some good stuff for a couple years, it just keeps getting better? I aged a really overly oaked DIIPA in hopes it would mellow out. It scored higher at the homebrew competition on year two than year one.
