So can you age in the tins or should I get some mason jars to age?
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So can you age in the tins or should I get some mason jars to age?
From what I've learned, it's best not to age in the tin, unless you're specifically in the business of aging tins.
Even when perfectly packaged and sealed, tins are far more fragile than jars, where seal is concerned. There's no way for us to know the condition of a seal. Also, the baccy needs a "jolt" of fresh air, after sitting in a tin, stewing in it's own juice. That air helps a) evacuate stale air, trapped at packaging, and b) allows a final, minor fermentation. That's where flavors truly begin to marry and real complexity and nuance happen.
JMHO
I let round tins age on their own, rectangular tins (like some Esoterica, SG, etc.) are infamous for losing their seal. I transfer those into jars.
I keep mine in the tin no matter what. Yeah, I've had a couple (out of I guess around eight or nine hundred) lose their seal on me, but I'm too lazy, and like the tins too much, to jar. Add to that the fact that the ones that are most notorious for losing their seal are the ones that take up the least space in tins, and I'll just take the chance.