Cellaring questions

Discussion in 'Cellaring / Aging Beer' started by BH712, Feb 9, 2014.

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  1. BH712

    BH712 Initiate (0) Jan 29, 2014 District of Columbia

    So I snagged a few beers that I'm interested in aging. I am not one of those fortunate enough to have a separate room that I can keep at a balmy 55 degrees, nor a separate fridge.

    1) Am I better off keeping the bottles out in my ~68 degree apartment or in the fridge? I know it's generally better to keep them out of the fridge but I'm worried about them getting too warm and oxidizing in the summer.
    2) I bought the Unibroue before I realized that refrigeration is less than ideal for aging. Should I take them out or would the temperature fluctuation just make things worse?
    3) I'm interested in hearing thoughts on how long the optimal aging period is. I know it varies by the beer, but I'm just looking some empirical data.

    The beers are:
    FW DDBA, FW XVII, Trois Pistoles, and TJ's '13 vintage
     
  2. BEERschlitz

    BEERschlitz Initiate (0) Oct 13, 2013 Michigan

    Leave 'em in a dark closet and they'll just age at a more rapid rate, better than a fridge where it's not being aged nicely at all.
     
  3. gatornation

    gatornation Grand High Pooh-Bah (10,388) Apr 18, 2007 Arizona
    Pooh-Bah Trader

    the FW brews that you have will age well and 68 degrees will not be a factor for them keep them stored in a closet without light you will be good to go for years
     
  4. JasonLovesBeer

    JasonLovesBeer Initiate (0) Mar 27, 2013 Canada (BC)

    There's a cellaring specific section this will get swiftly moved to - it's best you start there FYI.

    I am in the same boat. No basement. 70F or lower is OK for aging if you are not planning on going long term and are okay with a few duds. Basically, the aging process will happen a little quicker at room temp but more importantly there will be some additional chemical reactions going on that aren't as ideal.

    Optimal aging period will depend on cellaring conditions, and at room temp, I would say under 24 months is the best bet. I've aged beers 5-6 years at room temp and they were good - don't be fooled, these beers won't be 'wrecked' but on the other hand, they aren't as likely to be improved from fresh.

    Keep them dark and keep them away from temperature fluctuations and the fact they're at room temp won't be as big of a deal.
     
  5. BH712

    BH712 Initiate (0) Jan 29, 2014 District of Columbia

    Oh crap, I had no idea there was a cellaring section. Probably should have assumed and checked...

    So I shouldn't take the Unibroue out of the fridge? I'm guessing light isn't much of a concern for the FW since they're boxed.
     
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