Wednesday, April 14, 2010
Long Aged Homebrews
As I'm finishing up chilling my cream ale wort, I found my last bottle of amber saison I made about 1.5 years ago. It's actually pretty high in abv (7-8% IIRC), so it's certainly age worthy. I used 3724 (Dupont) for yeast, which is known to be very finicky though I did get very good attenuation (recipe is lost however due to my previous pc crashing). The beer is definitely showing some oxidation, and the rich thick maltiness is coming out. Near sherry like notes dominate while the spicy, earthy saison yeast has subsided. I can't say it's in an improved state, but it's an interesting one to taste; obviously better than how the Pliny clone aged though! Anyone else have good/bad results with an aged beer, hopefully something over a year or so?
(as an aside to photog snobs, I know the white balance is off, but I really like the strong blue tint I got to this shot)