« on: February 24, 2012, 08:52:08 AM »
Along these lines - since the OP question has been answered - what are the opinions of the value of bulk ageing big boy beers like this in secondary, versus bottling after an extended period in primary (such as 5 or 6 weeks in primary)?
I know the dominant opinion is no secondary, ever, excep for fruit and hops. Are there any contrary opinions out there for beers 1.080 and up? Does secondary with bulk ageing make a huge difference vs. extra time in primary and bottle?
I don't know if it is no secondary ever rule, just that it is not really needed most of the time and carries a risk of causing issues. bulk ageing of a big beer can be a really good idea. the flavour melding and development happens differently in each sample so if you only have 1 sample (bulk ageing) you get a more consistant profile, at least in theory. I don't usually have room to store a carboy full of beer anywhere for that long so I bottle and can stash it here and there. But I do try to give it a good long time on the yeast.