Red Mosquito

Kaius wrote:Is that why your such a pain in the ass;the bazooka in your britches?

Iprefertheiroldstuff wrote:

Kaius wrote:Is that why you're such a pain in the ass;the bazooka in your britches?

Did you type that on mobile, chap? Do your fat fingers betray you, so?

Chris_H_2 wrote:

@SkitchP wrote:

Chris_H_2 wrote:I'm by no means an expert, but through a series of trials and errors I can recommend the following in terms of aging: (1) refrigerate the bourbon-barrel-aged stouts that are brewed with flavors (like coffee, vanilla, coconut) because the flavors will definitely fade very quickly if you don't; (2) it's not always necessary to sit on stouts with the thinking that aging will change the flavor profile for the better -- for instance, Founders actually recommends against aging KBS and Backwoods Bastard (I've noticed that 2012 KBS is really chalky, but the 2013 is drinking fantastically (Ruddo -- you have a 2013 there); and (3) it's more important to keep them in dark places with a constant temperature (even if it's warmer) than in a place where the temperature fluctuates.

I have a shitload of barrel-aged stouts that I simply don't know what to do with -- if I drank it all in the next year, I would weigh a solid 300 pounds and have a bad case of the diabetes. I've pretty much stopped buying them, unless there's a rare exception on sale (like Firestone Walker, KBS, Black Note, BBPt5, Bourbon County, Central Waters, Pipeworks, etc. (shit, so that's why I have so much beer)).

I dont intentionally age often, I just dont drink as much as I buy

That's pretty much where I'm at as well (excepting beers like Abyss that pretty much warn you that unless you age for at least 2 years that's all you're going to taste is bourbon).

B wrote:

Chris_H_2 wrote:

@SkitchP wrote:

Chris_H_2 wrote:I'm by no means an expert, but through a series of trials and errors I can recommend the following in terms of aging: (1) refrigerate the bourbon-barrel-aged stouts that are brewed with flavors (like coffee, vanilla, coconut) because the flavors will definitely fade very quickly if you don't; (2) it's not always necessary to sit on stouts with the thinking that aging will change the flavor profile for the better -- for instance, Founders actually recommends against aging KBS and Backwoods Bastard (I've noticed that 2012 KBS is really chalky, but the 2013 is drinking fantastically (Ruddo -- you have a 2013 there); and (3) it's more important to keep them in dark places with a constant temperature (even if it's warmer) than in a place where the temperature fluctuates.

I have a shitload of barrel-aged stouts that I simply don't know what to do with -- if I drank it all in the next year, I would weigh a solid 300 pounds and have a bad case of the diabetes. I've pretty much stopped buying them, unless there's a rare exception on sale (like Firestone Walker, KBS, Black Note, BBPt5, Bourbon County, Central Waters, Pipeworks, etc. (shit, so that's why I have so much beer)).

I dont intentionally age often, I just dont drink as much as I buy

That's pretty much where I'm at as well (excepting beers like Abyss that pretty much warn you that unless you age for at least 2 years that's all you're going to taste is bourbon).

Doesnt aging a beer in the refrigerator shut the yeast down? The yeast continuing to work is what creates flavor in an aged beer.

vegman wrote:

B wrote:

Chris_H_2 wrote:

@SkitchP wrote:

Chris_H_2 wrote:I'm by no means an expert, but through a series of trials and errors I can recommend the following in terms of aging: (1) refrigerate the bourbon-barrel-aged stouts that are brewed with flavors (like coffee, vanilla, coconut) because the flavors will definitely fade very quickly if you don't; (2) it's not always necessary to sit on stouts with the thinking that aging will change the flavor profile for the better -- for instance, Founders actually recommends against aging KBS and Backwoods Bastard (I've noticed that 2012 KBS is really chalky, but the 2013 is drinking fantastically (Ruddo -- you have a 2013 there); and (3) it's more important to keep them in dark places with a constant temperature (even if it's warmer) than in a place where the temperature fluctuates.

I have a shitload of barrel-aged stouts that I simply don't know what to do with -- if I drank it all in the next year, I would weigh a solid 300 pounds and have a bad case of the diabetes. I've pretty much stopped buying them, unless there's a rare exception on sale (like Firestone Walker, KBS, Black Note, BBPt5, Bourbon County, Central Waters, Pipeworks, etc. (shit, so that's why I have so much beer)).

I dont intentionally age often, I just dont drink as much as I buy

That's pretty much where I'm at as well (excepting beers like Abyss that pretty much warn you that unless you age for at least 2 years that's all you're going to taste is bourbon).

Doesnt aging a beer in the refrigerator shut the yeast down? The yeast continuing to work is what creates flavor in an aged beer.

If it's a bottle conditioned beer it will shut the yeast down. Most of those stouts aren't bottle conditioned and have had most or all of the yeast filtered out so aging tends to just mellow out the harsher flavors like alcohol and roasted grain.

durdencommatyler wrote:I got a sixer of Hopslam waiting for me at home. Never had it before.

cutuphalfdead wrote:

durdencommatyler wrote:I got a sixer of Hopslam waiting for me at home. Never had it before.

I had it on tap when I was in NYC last weekend.

durdencommatyler wrote:I forget if I talked about this on RM yet, but I found out last month that Boulevard is now available in New Jersey.

Gotta be coming to NYC any time now, right?

Chris_H_2 wrote:

durdencommatyler wrote:I forget if I talked about this on RM yet, but I found out last month that Boulevard is now available in New Jersey.

Gotta be coming to NYC any time now, right?

Their Smokestack Series is usually pretty solid. They have a coffee stout coming out in the next couple of weeks that I'm really looking forward to.