“Brewing vintage beers” is a great article in the March/April 2014 Zymurgy. For example, I learned that high temp. fermentation is particularly helpful in vintage beers. Typically, I ferment vintage ales at the same temp. as my regular ales.
Anyway, the article didn’t touch on the pros and cons of aging in bulk vs. aging in bottles. The article also didn’t touch on pros and cons of regular bottle caps and caps with oxygen barrier when aging in bottles.
Your thoughts?
I don’t necessarily agree with high fermentation temperatures for all vintage beers. I make a American BW every year and I keep the fermentation temperature around 62. I want the hops and malt to shine through without a lot of alcohol heat. Of course, a Strong Belgian beer can benefit with higher ferment temps for nice esters and phenols.
I haven’t noticed a big difference in the caps, but I have not aged one for over 5 years yet.
+1. I can see raising temp at the end of fermentation to ensure strong attenuation, but I’d rather not ferment an American Barleywine or RIS at a high temp for the first few days. Belgian yeasts are a different story altogether, obviously.
+2 And never use metal scrubbies to clean it. Use the plastic ones.
? Wrong thread
Senior moment