Rookie Questions

Discussion in 'Cellaring / Aging Beer' started by mjshearer1, Mar 24, 2012.

Thread Status:
Not open for further replies.
  1. mjshearer1

    mjshearer1 Initiate (0) Dec 16, 2011 Michigan

    So, I have a 2011 batch of Goose Island's Bourbon County Brand Coffee Stout that was bottled in January of 2012 (according to the bottle). I'm a stout lover, and finally getting my hands on one of these was a dream come true. I want to age it (bottle says it can go for five years) but I'm new to the whole aging thing and had a few (possibly paranoid) concerns.

    My first instinct was to age it in the fridge. To me, it was the most logical place to put it. But as I started to do research, I read that the higher the ABV (and the BCBCS clocks in at 14%) the higher the temperature you should store it, most likely around 60 degrees. Obviously, if I kept my fridge this warm, all my food would spoil rather quickly. So, I considered putting it in my basement, but we're in the middle of a remodel, and there's no safe place to store it. And, the house is usually kept at about 70, but we don't have air conditioning and it can get a lot warmer in the summer. How much would this beer be affected if it was aged at a standard fridge temperature as opposed to a warmer temp?

    Also, I know of the dangers that light can present to a beer, however, I've never really concerned myself with it because I usually drink the beer before anything could possibly happen. With aging a beer as long as I'd want to with this, would the brief exposures to the interior light over a period of five years affect anything?

    Should I get some bottling wax and cover the cap to make a better seal? I feel as though just having a cap on might not be enough for such a long time.

    Do I have to worry about the beer becoming flat if it's jostled around too much, i.e., if it was placed in the door rack and moved around every time someone opened the fridge?

    Is it better to lie it flat like wine or to stand it up? I've read both sides of the argument.

    Is there REALLY that much of a difference between tasting it now as opposed to five years down the line?

    Any help would be appreciated. Thanks, everyone.
     
  2. SpdKilz

    SpdKilz Pooh-Bah (2,239) Jan 8, 2009 Illinois
    Pooh-Bah Trader

    Drink it now. While some say coffee does not fade "that" much...I have had the 2010 version a year and a year + after it was bottled and it does indeed fade. Enjoy it now. Do not wait.

    Cheers!

    [edit] I know the sentiment of wanting to keep a rare "tick" that you aquired...but unless you have two of them I always recommend to drink it fresh. If you have a spare age it; but if only one drink it now!

    [edit 2] I have a designated beer refrigerator - I keep it at about 50. The lower the temperature the "slower" the beer will age (that is simplifying it I know and there are many topics describing the chemical reactions and what not about colder vs. hotter temps but I won't get into that now). Also, jostling it will not affect the carbonation. In addition, having random light exposed to it for a few years also will not be a detriment to it.
     
  3. mjshearer1

    mjshearer1 Initiate (0) Dec 16, 2011 Michigan

    Thanks dude, I appreciate the input.
     
  4. ShogoKawada

    ShogoKawada Initiate (0) May 31, 2009 Pennsylvania

    Hey, OP- if you want to get your footing for aging, pick up a 6er of Sierra Nevada's Bigfoot Barleywine, a 4pk of North Coast's Old Rasputin Imperial Stout, or a 6er of Anchor's Old Foghorn Barleywine.

    Try one every 6 months to a year- you'll see the changes over time.
     
    stoneageradio likes this.
  5. mjshearer1

    mjshearer1 Initiate (0) Dec 16, 2011 Michigan

    I've been eyeballing the Rasputin for a while now, but I just haven't gotten around to picking it up yet. I'll definitely give it a go.
     
Thread Status:
Not open for further replies.