"Its a shame this is the last one" is truly the only seal of approval anyone could need. I've only done long-term "testing" on meads, and they really do age out superbly. I have been quite fortunate over the years to have always been happy with the beers I've produced so they never hang around too long.
We design beers to be a specific experience. Sometimes we fail. Though, a failure doesn't mean a bad beer. Three beers that failed to be what I intended still ended up being some of the best ones I have ever created. I've also had beers change significantly over time. All that meant was I needed to adjust what occasions those beers were best for and which tasting notes I gave to prospective drinkers. Precision is important for any craft, but enjoyment is THE most important thing.
I have a couple of cases of dogfish head, worldwide stout, 23% alcohol by volume. I have the analysis from the lab dated October 2002. Its specific gravity was measured at 1.029. These are the dogfish head bottles that have “vim and vigor” marked through with the magic marker. I’ve been drinking these bottles since I acquired them in 2003 I still have a couple cases left and I can tell you that they have absolutely no carbonation however, they taste like a nice brandy, still very drinkable. You can actually still tell that it’s worldwide stout. It still tastes like worldwide stout. The sense of the high alcohol has diminished over the years, but it’s still quite potent.
Before he moved to Colombia last year, a friend of mine pulled two bottles of Thomas Hardy's out of his fridge. One bottle was 38 years old, the othet was 40 years old. Both were quite delicious.
Different kinds of wheat beers seem to age quite in a different way. While what you said in the video is in my experience true for German Hefeweizen (they usually develop and off-note after more than half a year. even if refrigerated), an all-wheat Grodziskie I brewed more than a year ago (with only 3,5% ABV) still tastes great. Btw I generally bottle-condition all my beers,, even NEIPAs. Oxygen has not been a problem yet, maybe also because I am flushing the bottles with CO2 prior to filling and also put a pinch of ascorbic acid in each bottle before I close it.
The only infected batch I’ve ever had was a blueberry cider (forgot to treat with campden tablets prior to fermentation). It had a sour, acidic taste that was too overpowering. I bottled 12, and dumped the rest. Every couple years I try one to see if it’s magically changed from a pumpkin into a golden carriage.. Not yet. But it has improved! I’ll let you know in 10 years!
The only brews that I allow to 'age' (bottle condition) is stout and hard cider. The hard cider (from 100% orchard-collected-and-squeezed) becomes less cloudy after about 3 months, but really clears up after a year. Yes, it's worth waiting that long, for the taste! (And this is why I tone down the priming sugar, when I'm doing ciders, coz I know the clock is ticking and you don't want bottle bombs.)
Great video. I'm in the process of building up a stock of strong beers for long-term storage - barleywine, Belgian Quad, Baltic porter, etc and I'm just drinking the last bottle of a batch of 15 month old proper IPAs wishing I had left some to mature longer. I wouldn't worry about the taste of the 'black IPA'. It seems to have become fashionable to stick the letters 'IPA' at the end of every type of beer even if they don't look, taste or smell like one, but if yours tastes and smells like a stout, it probably is one!
Thank you. Sounds great to me 🍻🍻🍻 I agree on the IPA use, though this one I really enjoyed on the test batches and was disappointed on, So I brewed it again anyway 🍻🍻🍻
Even though I have a beer gun, and lots of empty bottles, I rarely bottle. I hate the time, mess, etc. I'd much rather transfer to kegs under pressure.
I have a 7 year old bock in the back of the fridge - carbonated with the "lemon drops" made for carbonation, and in a Grolsh type bottle -- I'll have to try it
Hi David, great video as ever. Would you ever consider adding a small amount of Sodium metabisulphite to the bottle to scrub any oxygen that may be present.
@@jonathang.5092 I have the opposite problem, weirdly. I brew more than I drink! I find brewing more stress relieving than the actual drinking. I still down plenty of beers in the weekend though
congratulations for this wonderful experience that you have given us...a question...if you were to make your quadrupel recipe now would you refer it with champagne yeast or would you do a forced carbonation?
Hi David, I had some issues with carbonation in my older fliptop bottles. The capped one seems to be alright. Could it be the rubber that leaks the carbonation over time? How do you sore your bottles, upright or laying down? Thank you for your awesome videos!
Nice and interesting video, as always. I figure I sadly didn’t win in your contest since i didn’t receive a message yet. 😢 Thank you for the opportunity to win though. Keep up the good work. Cheers.
Great to hear. The winners of the quiz will be announced by video. I am awaiting some of the companies to reply yet with their selections but I only emailed them today, so its early days yet.
@@DavidHeathHomebrew Oh. I won’t keep my hopes up I promise. 😂 What I get from this video is that mostly strong or dark beers will age pretty well. I guess if you would make an average 5% Pilsner it would not age that well. Especially since the hop flavors will be the first to go.
I'd be blaming the swing top style bottle lid for your quad not having any carbonation - I've had nothing but problems with these leaking, even when they are seated correctly (as yours appeared to be as well)
I've found that replacing the poor quality silicone seals with the traditional rubber grolsch ones leads to much better results when it comes to carbonation
They do need to be seated carefully. That batch was mostly bottled with standard caps and it was hit and miss with those too sadly, hence my suspicions around yeast.
Interesting that your beer packaged in the swing-top bottles lacked carbonation. I recently moved over to swing-tops and I'm finding them very hit and miss. Have you found this to be a common problem with swing-top over crown caps?
Great video. What are your thoughts on Lallemand’s CBC1 yeast for carbonating bottle conditioned beer as an alternative for folks that don’t or can’t force carbonate?
Thank you. Yes ive used CBC1. Its good stuff and easy to recommend, however for most beers you will not need it as the fermentation yeast will still be present and healthy for some weeks.
Great video as always, do you think the Quad could have lost carbonation due to the swing-top bottle rather? I've had this issue with these in the past.
I"ve had issues with swing-tops purchased from homebrew stores. Can't appear to maintain the seal for long. Oddly enough, repurposed commercial beer bottles with swingtops have proven to be much better at holding the seal
Is it possible to bottle from tap without the added gadgets? Could I add a piece of hose to my nukatap with a growler nozzle and bottom fill? Ive recently started kegging but still want to be able to share some bottles with friends
You can, though a Nukatap with flow control turned down at least initially would be best. I am just not sure how protective this would be for extended life.
@@DavidHeathHomebrewcheers for the reply! so bottom fill with a trickle slowly increasing the flow or slow trickle all the way? Would you still leave head space? Ive heard people say to get it foaming right up to the top before capping
"Its a shame this is the last one" is truly the only seal of approval anyone could need.
I've only done long-term "testing" on meads, and they really do age out superbly. I have been quite fortunate over the years to have always been happy with the beers I've produced so they never hang around too long.
Very true, though I just brew it again 🍻🍻🍻
We design beers to be a specific experience. Sometimes we fail. Though, a failure doesn't mean a bad beer. Three beers that failed to be what I intended still ended up being some of the best ones I have ever created. I've also had beers change significantly over time. All that meant was I needed to adjust what occasions those beers were best for and which tasting notes I gave to prospective drinkers. Precision is important for any craft, but enjoyment is THE most important thing.
Very true, though I prefer this when I can replicate it again. In this case that was not possible and took years of conditioning 🤣🍻🍻
I have a couple of cases of dogfish head, worldwide stout, 23% alcohol by volume. I have the analysis from the lab dated October 2002. Its specific gravity was measured at 1.029. These are the dogfish head bottles that have “vim and vigor” marked through with the magic marker. I’ve been drinking these bottles since I acquired them in 2003 I still have a couple cases left and I can tell you that they have absolutely no carbonation however, they taste like a nice brandy, still very drinkable. You can actually still tell that it’s worldwide stout. It still tastes like worldwide stout. The sense of the high alcohol has diminished over the years, but it’s still quite potent.
Awesome, sounds like great celebration beer. Enjoy 🍻🍻🍻
Before he moved to Colombia last year, a friend of mine pulled two bottles of Thomas Hardy's out of his fridge. One bottle was 38 years old, the othet was 40 years old. Both were quite delicious.
Awesome, now those were very much aged 🍻🍻🍻
Different kinds of wheat beers seem to age quite in a different way. While what you said in the video is in my experience true for German Hefeweizen (they usually develop and off-note after more than half a year. even if refrigerated), an all-wheat Grodziskie I brewed more than a year ago (with only 3,5% ABV) still tastes great. Btw I generally bottle-condition all my beers,, even NEIPAs. Oxygen has not been a problem yet, maybe also because I am flushing the bottles with CO2 prior to filling and also put a pinch of ascorbic acid in each bottle before I close it.
Interesting. Certainly it depends on the amount of wheat.
Fantastic tip about letting unpleasant beer to age and maybe get something nice from it
Absolutely! It works well 🍻🍻🍻
The only infected batch I’ve ever had was a blueberry cider (forgot to treat with campden tablets prior to fermentation). It had a sour, acidic taste that was too overpowering. I bottled 12, and dumped the rest. Every couple years I try one to see if it’s magically changed from a pumpkin into a golden carriage.. Not yet. But it has improved! I’ll let you know in 10 years!
I dont keep batches that are contaminated but I have been very fortunate on the lack of those.
I have a collection of Fullers Vintage ale going back over 15 years and quite a number of Thomas Hardy's as well. They both age very well.
Excellant. Great for special occasions 🍻🍻🍻
The only brews that I allow to 'age' (bottle condition) is stout and hard cider.
The hard cider (from 100% orchard-collected-and-squeezed) becomes less cloudy after about 3 months, but really clears up after a year. Yes, it's worth waiting that long, for the taste! (And this is why I tone down the priming sugar, when I'm doing ciders, coz I know the clock is ticking and you don't want bottle bombs.)
Sounds good to me. I have quite a list though personally 🍻🍻🤣
Great video. I'm in the process of building up a stock of strong beers for long-term storage - barleywine, Belgian Quad, Baltic porter, etc and I'm just drinking the last bottle of a batch of 15 month old proper IPAs wishing I had left some to mature longer. I wouldn't worry about the taste of the 'black IPA'. It seems to have become fashionable to stick the letters 'IPA' at the end of every type of beer even if they don't look, taste or smell like one, but if yours tastes and smells like a stout, it probably is one!
Thank you. Sounds great to me 🍻🍻🍻
I agree on the IPA use, though this one I really enjoyed on the test batches and was disappointed on, So I brewed it again anyway 🍻🍻🍻
Even though I have a beer gun, and lots of empty bottles, I rarely bottle. I hate the time, mess, etc.
I'd much rather transfer to kegs under pressure.
Actually, I am the same these days but there are some plus sides
Great video but I gonna struggle to keep and beers based on your recipes longer than a month never mind a year 😂
Haha yes. Though those stronger beers really benefit.
I have a 7 year old bock in the back of the fridge - carbonated with the "lemon drops" made for carbonation, and in a Grolsh type bottle -- I'll have to try it
Go for it. Its likely amazing by now
David. What is your opinion of bottling using recycled screw tops
Does it work
Are there pitfalls
I live your work. Thank you for sharing so much info
Thank you. Personally I would stick to crown caps. Far less risk of problems 🍻🍻🍻
Since I started pressure fermenting I've become obsessed with carbonating during fermentation.
Yes, it sure is convenient 🍻🍻🍻
Very interesting video thank you. These super old beers - do you just store them in a dark, room temperature environment?
Thank you. They have been stored in cool room, its not dark so much though.
Brilliant. Very interesting thank you :)
Many thanks Paul. It was a fun one to make too 🍻🍻🍻
I was very surprised at the results. I never thought it could possible last that long.
@paulrobertson9439 as long as the method is good then the beer will be
Hi David, great video as ever.
Would you ever consider adding a small amount of Sodium metabisulphite to the bottle to scrub any oxygen that may be present.
Hi Dan, ive not actually ever needed to.
Careful bottling works 🍻🍻🍻
If only I could keep my brews for 6 years. I'm doing well if I can manage 6 weeks!!
Its a common problem 🍻🍻🍻
@@jonathang.5092 I have the opposite problem, weirdly. I brew more than I drink! I find brewing more stress relieving than the actual drinking. I still down plenty of beers in the weekend though
congratulations for this wonderful experience that you have given us...a question...if you were to make your quadrupel recipe now would you refer it with champagne yeast or would you do a forced carbonation?
Thank you 🍻🍻🍻
I would make a starter with champagne yeast to ensure its in best health.
Is there a target date to reveal the winners of the 60K giveaway? Cheers 🍻
I am hoping for the 24th of July. I have started creation of the winners reveal video but await a couple of suppliers responses.
Hi David, I had some issues with carbonation in my older fliptop bottles. The capped one seems to be alright. Could it be the rubber that leaks the carbonation over time? How do you sore your bottles, upright or laying down? Thank you for your awesome videos!
Hey Tom, the whole batch was like this and had a mix of bottle types 🍻🍻🍻
@@DavidHeathHomebrew Did you stored them upright or were they laying down? Maybe more leakage when upright?
Upright always 🍻🍻🍻
Only my bitters and Ale styles seems to last.....Hops fade quickly on IPAs....even my Stouts seem to have gotten explosive.....
IPAs are not styles I can generally recommend for extended aging but stouts for sure are 🍻🍻🍻
Nice and interesting video, as always. I figure I sadly didn’t win in your contest since i didn’t receive a message yet. 😢 Thank you for the opportunity to win though. Keep up the good work. Cheers.
Great to hear. The winners of the quiz will be announced by video. I am awaiting some of the companies to reply yet with their selections but I only emailed them today, so its early days yet.
@@DavidHeathHomebrew Oh. I won’t keep my hopes up I promise. 😂 What I get from this video is that mostly strong or dark beers will age pretty well. I guess if you would make an average 5% Pilsner it would not age that well. Especially since the hop flavors will be the first to go.
Actually many beer types are suitable but high abv certainly helps and benefits the most 🍻🍻🍻
I'd be blaming the swing top style bottle lid for your quad not having any carbonation - I've had nothing but problems with these leaking, even when they are seated correctly (as yours appeared to be as well)
Most of this batch was in bottles with regular caps, the carbonation was hit and miss throughout sadly.
I got rid of all my swing tops that looked like that. I’ve never had an issues with reused Grolsch bottles
I've found that replacing the poor quality silicone seals with the traditional rubber grolsch ones leads to much better results when it comes to carbonation
My beers never aged well in those swingtop bottles ... even after a year I found some to be very low carbonated. ☹
They do need to be seated carefully. That batch was mostly bottled with standard caps and it was hit and miss with those too sadly, hence my suspicions around yeast.
Loved the vid! Were the bottles stored in a refrigerator the whole time or in a cool dark place?
No, just a cool room. It worked well though 🍻🍻🍻
Interesting that your beer packaged in the swing-top bottles lacked carbonation. I recently moved over to swing-tops and I'm finding them very hit and miss. Have you found this to be a common problem with swing-top over crown caps?
Most of the batch actually had crown caps and those were hit and miss too. As long as you seat swing tops correctly they work in my experience.
Great video. What are your thoughts on Lallemand’s CBC1 yeast for carbonating bottle conditioned beer as an alternative for folks that don’t or can’t force carbonate?
Thank you.
Yes ive used CBC1. Its good stuff and easy to recommend, however for most beers you will not need it as the fermentation yeast will still be present and healthy for some weeks.
@@DavidHeathHomebrew Thanks David, I should have been more specific and say that it was for high abv beers.
Great video as always, do you think the Quad could have lost carbonation due to the swing-top bottle rather? I've had this issue with these in the past.
I"ve had issues with swing-tops purchased from homebrew stores. Can't appear to maintain the seal for long. Oddly enough, repurposed commercial beer bottles with swingtops have proven to be much better at holding the seal
This batch was mostly with regular crown tops and with those it was hit and miss too, hence my suspicions around yeast.
@@DavidHeathHomebrew rules out my theory then!
Is it possible to bottle from tap without the added gadgets? Could I add a piece of hose to my nukatap with a growler nozzle and bottom fill? Ive recently started kegging but still want to be able to share some bottles with friends
You can, though a Nukatap with flow control turned down at least initially would be best. I am just not sure how protective this would be for extended life.
@@DavidHeathHomebrewcheers for the reply! so bottom fill with a trickle slowly increasing the flow or slow trickle all the way? Would you still leave head space? Ive heard people say to get it foaming right up to the top before capping
@dannymorris9876 Yes, very slow at first for sure. If you can cap on foam that is best for sure 🍻🍻
@@DavidHeathHomebrewcheers David, I’ll have to give it a go with the next batch
🍻🍻🍻
I've found bottles left for several months tend to suffer from foam coming out of the neck even after pouring. What's the root cause for this, pls?
Hop creep causes that. I never had a fridge to keep all my bottles and used to get this a lot with dry hopped beers especially.
It could also be wild yeast.
🍻🍻🍻
@@olivercreed Thanks, is there a way to minimise this?
@@DavidHeathHomebrew Thanks, David
is there a way to minimise this if you only have a basic set up?
Hi David, would you like a bottle of Burton centenary ale to sample? The ones I've opened so far have all been fine - it was brewed in 1978!
If he doesn’t want it I’ll take it!
I would, though if you are not in Norway it will be hit and miss on if customs confiscate it sadly.
🍻🍻🍻
@@DavidHeathHomebrew When you're next in the UK let me know then
@tomarcher4852 ok sure 🍻🍻🍻
Peoples understanding of shelf stability is limited by their patience and attention to detail.
You could well be right there!! 🍻🍻🍻