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Does a UJSM type "whiskey" continue the aging process once it's been bottled? If the oaks been pulled, and it's been cut and put on the shelf, does it get better with age?

I'm thinking the answer is yes.

I've been leaving my corny kegs with UJSM on oak outside, and I'm getting pretty good distress aging on the product. Freezing at night, and warm sunny fall days.

Also, when I pull out the charred oak, I save it and use it in my meat smoker for smoke wood. It's nice to recycle...

One last question, is there any reason not to use all backset when starting a new mash with UJSM? As long as the PH is adjusted up to 4.5-5.2, wouldn't it be beneficial to use 100% backset due to the residual alcohol and the flavor. I've noticed that even with the PH adjusted when I use 100% backset the fermentation time goes up, which is OK as I run two mash totes.





Bull.

I think the answer is yes. I have some that the flavor has changed quite a bit just settin on the shelf. To me it seems to get smoother and more full flavor.

I say yes it does keep aging.