Barrel Conditioning

Originally posted by Bigsilky
IPA’s best consumed fresh? I agree with the reasoning, but I honestly like to let some of my DIPAs sit for a fews months. I think a lot of them are disjointed and hot upon release.

Originally posted by Bigsilky
Personally I feel that the rush to get these fresh may be more born out of beer geek machismo.

Originally posted by Bigsilky
I don’t think I’ve ever made a beer that tasted as good two weeks out as it did 3-4 months out.

Originally posted by absolutesites

Originally posted by Bigsilky
IPA’s best consumed fresh? I agree with the reasoning, but I honestly like to let some of my DIPAs sit for a fews months. I think a lot of them are disjointed and hot upon release.

This is a problem with recipe/technique, not style.

Originally posted by Bigsilky
Personally I feel that the rush to get these fresh may be more born out of beer geek machismo.

If you were speaking about a massive barleywine, old ale, braggot, eisbock, or imperial stout then I would be with you.

Since IPAs and IIPAs are ALL about the hops you would be wrong in this case.

Originally posted by Bigsilky
I don’t think I’ve ever made a beer that tasted as good two weeks out as it did 3-4 months out.

Apparently you have not made many English bitters or milds or German wheat or rye beers.

Originally posted by absolutesites

Originally posted by Bigsilky
Those are good observations. However, I do disagree with the idea of recipe and style being off. I think conditioning is a matter of taste. And that’s certainly the heart of my response, no hard and fast rules. Example: Weyerbacher Double Simcoe is a favorite of mine. However, for my tastes I believe that they release their beers a little green. Not a slam against the brewery at all, but after a few months I believe the beer comes together and is well balanced, as balanced as a DIPA can be I guess.

What you are talking about and what the OP asked are two different things. He was speaking about bulk conditioning BEFORE bottling. Couple that with the fact that two months in the bottle is still relatively fresh and you see from where I’m coming. Again, just don’t see any need whatsoever to age any highly hopped beer for any length of time. Unless, that is, you’d like to drink it after its prime.

Originally posted by Bigsilky
I have brewed many of the great session ales of Northern Europe. While I do yield that an attractive aspect of homebrewing these beers is to hold the "Real McCoy," in terms of fresheness, I have had a few Hefes that need to lose a little bubblegum and have a more intergrated carbonation. Let’s not forget the time it takes for many of these beers to reach our domestic market, yet they are still well received and enjoyed.

And almost across the board these beers are MORE well received when consumed at the source in a fresher state.

Originally posted by Bigsilky
Again, I think the argument here is all about taste preference. I respect yours, and understand the arguments to propel your claims. Cheers. But, I don’t think that ideas of restriction have or ever will fuel the craft beer movement; or more importantly the bastion of homebrew. I started homebrewing to make beers that I couldn’t buy, not the ones that are considered classics. This forum typically provides encouragement...

If people come to this forum to try to reinvent the wheel then it is quite possible that they will receive advise to the contrary in regards to the question which they are asking.

I, maybe for one, refuse to just say, "Sounds great! Keep us posted.", and have that brewer, whether publicly or privately, be disappointed in his/her product. If I think that my advice can guide them in any way, shape, or form I’m going to give them that advice. Now whether they take it or not is up to them. People are free to fall flat on their face if they want.

As far as taste preference goes, sure, that can add some breadth to the argument. Personally, I think that taste preference is a cop-out. You may prefer different malts, specific hops, unique yeast strains, or higher gravities in your IPAs, but the fact STILL remains that an IPA should be VERY hop forward and by aging that IPA you are going to lose hop character.

That, my friend, is not opinion.

Like I said, if you want to age your IPA, just call it what it is. A barleywine. That way we’ll all be happy and we can drink a correctly advertised product.

Originally posted by j12601

Originally posted by absolutesites

Originally posted by springcreekale
Wanting to barrel condition an IPA- any reccomendations on metal vs wooden casks?

The words "barrel condition" and "IPA" should never be this close together unless used in the following manner:

Yesterday I drank an IPA. A barrel conditioned barleywine was next.

Please make note of this so as not to repeat this mistake.

The rather delicious Oak Aged Un*Earthly also wishes to have a word with you.

Originally posted by absolutesites

Originally posted by ratman197
Plus it was dry hopped again after the oak.

Originally posted by ratman197
Great Divides 15th Anniversary wood aged DIPA is very tasty. Sorry there are exceptions.

Originally posted by absolutesites

Originally posted by j12601

Originally posted by absolutesites

Originally posted by springcreekale
Wanting to barrel condition an IPA- any reccomendations on metal vs wooden casks?

The words "barrel condition" and "IPA" should never be this close together unless used in the following manner:

Yesterday I drank an IPA. A barrel conditioned barleywine was next.

Please make note of this so as not to repeat this mistake.

The rather delicious Oak Aged Un*Earthly also wishes to have a word with you.

IPAs and IIPAs = best consumed FRESH

Barleywines = good with age

You can call it an IPA or IIPA all you want, but if you age it, it basically becomes a barleywine.

Am I splitting hairs?

In this case, I don’t think I am.

Haven’t had it, but from what I hear, it’s a barleywine. Good or not.

Originally posted by springcreekale
Correction: I am actualy toying with the idea of "Cask Conditioning" an IPA, not barrel aging. I am wondering if there are any advantages in using wood vs. metal.

Originally posted by springcreekale
So whats the difference between a barleywine and a 2IPA by your definition?

Originally posted by absolutesites

Originally posted by springcreekale
Correction: I am actualy toying with the idea of "Cask Conditioning" an IPA, not barrel aging. I am wondering if there are any advantages in using wood vs. metal.

So . . . you are going to serve it from this container?

Can’t say as I’ve ever heard of SS casks and I don’t see how they would make sense in the serving of "real ales" and unless you are a cellar master or have experience with cask-conditioning ales, I wouldn’t think that this was a good idea at all.

Originally posted by absolutesites

Originally posted by springcreekale
So whats the difference between a barleywine and a 2IPA by your definition?

Barleywine: Medium-heavy to heavy body, more malt than hop forward, bitter.

IIPA: Medium body, hop forward with little to no malt in sight, bitter.