New Giveaway - Wort Monster Conical Fermeneter!

Home Brew Forums > Home Brewing Beer > General Techniques > Aging a Russian Imperial Stout.




Reply
 
LinkBack Thread Tools Display Modes
Old 06-12-2012, 12:37 AM   #1
wuilliez
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2012
Posts: 58
Liked 5 Times on 5 Posts

Default Aging a Russian Imperial Stout.

For Christmas, I was going to brew a Russian imperial stout in July and age it until December for the family. What would be the best way to age it? It's an LME recipe from the brew supply place I go to. I plan to bottle it due to the fact I lack keg funds. Should I bottle it after I reach back to back readings, or should I let it sit in the fermenter and age?



__________________
wuilliez is offline
 
Reply With Quote Quick reply to this message
Old 06-12-2012, 12:40 AM   #2
bottlebomber
I FWH my IPAs
Feedback Score: 4 reviews
 
bottlebomber's Avatar
Recipes 
 
Join Date: Apr 2011
Location: ukiah, CA
Posts: 14,151
Liked 2595 Times on 2043 Posts
Likes Given: 274

Default

What's your OG? If you're talking 1.080, I'd give it 6 weeks in the primary fermentor and then bottle age. If it's bigger than 1.100 I would probably transfer to a secondary and give it 3 months bulk aging and then the rest of time in bottles.



__________________
bottlebomber is offline
 
Reply With Quote Quick reply to this message
Old 06-12-2012, 12:57 AM   #3
forstmeister
Feedback Score: 1 reviews
 
forstmeister's Avatar
Recipes 
 
Join Date: May 2011
Location: Chicago, IL
Posts: 1,190
Liked 170 Times on 131 Posts
Likes Given: 32

Default

Based on my experience, I would age it for about a month in primary (depending on whether gravity has stabilized) and then transfer it to a secondary to avoid off flavors from the trub. Let it sit for a while and bottle. Maybe throw some oak cubes that have been soaked in whiskey in the secondary, but if the abv is already high then maybe not...

__________________

I drink (homebrew), therefore I am (gassy)

forstmeister is offline
 
Reply With Quote Quick reply to this message
Old 06-14-2012, 02:00 PM   #4
SkinnyShamrock
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2008
Location: Camp Hill, PA
Posts: 361
Liked 1 Times on 1 Posts

Default

I would age it in secondary for a couple months as well, especially if it's high ABV.

__________________

Jeff, Brewer, Troegs Brewing Company, Harrisburg, PA

"RDWHAHB, right?"
"No, just do it right, damnit!"

SkinnyShamrock is offline
 
Reply With Quote Quick reply to this message
Old 06-14-2012, 06:22 PM   #5
GatorBeer
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2010
Location: Gainesville, FL
Posts: 127
Liked 3 Times on 3 Posts
Likes Given: 1

Default

What's the rationale behind this? How is this different from aging it in the bottles?

__________________
GatorBeer is offline
 
Reply With Quote Quick reply to this message
Old 06-14-2012, 07:47 PM   #6
Gnarlybarley
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2012
Posts: 18
Liked 1 Times on 1 Posts

Default

But if it ages in a secondary for a couple months it might be hard to bottle condition since very little yeast would be in suspension after that amount of time. So keep that in mind.

__________________
Gnarlybarley is offline
snzcujo Likes This 
Reply With Quote Quick reply to this message
Old 06-15-2012, 02:46 AM   #7
StuckBrauer
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2012
Location: Columbus, OH
Posts: 29
Liked 1 Times on 1 Posts
Likes Given: 1

Default

Quote:
Originally Posted by GatorBeer View Post
What's the rationale behind this? How is this different from aging it in the bottles?
I'm trying to find the answer to the same questions, and I also would like to know why. I've got a stout that I've been aging in the secondary for a month. I'd like to empty out my carboy so I can use it for other beers. Would my stout be better if left to age in the secondary? My OG is 1.050. If you could also give the reason why, and not just a simple bottle it, or leave it that would be wonderful. Thanks
__________________

Primary: -
Secondary: Time Travel in a Bottle Altbier
Bottled: Brain Hammer Imperial IPA, Cerebral Rubber Mallet Pale Ale, Tupelo Honey Wheat
Up Next: Doppelbock

StuckBrauer is offline
 
Reply With Quote Quick reply to this message
Old 06-15-2012, 02:50 AM   #8
Wolfhound180
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2011
Location: Columbus, Ohio
Posts: 370
Liked 8 Times on 8 Posts

Default

From my understanding, aging it in secondary will lend to a more uniform taste versus bottle conditioning. With a 1.050 beer I would waste any time with a secondary. But with a 1.10 + beer I would leave in secondary for 2 months or so before I bottled. This is for a stout of course, not an IPA or such. You can always add 1/4 packet of us-05 into the bottling bucket if you are worried about the beer carbing.

__________________
Wolfhound180 is offline
 
Reply With Quote Quick reply to this message
Old 06-15-2012, 02:54 AM   #9
bottlebomber
I FWH my IPAs
Feedback Score: 4 reviews
 
bottlebomber's Avatar
Recipes 
 
Join Date: Apr 2011
Location: ukiah, CA
Posts: 14,151
Liked 2595 Times on 2043 Posts
Likes Given: 274

Default

^^ what he said. Each bottle is a little microclimate, and although they will be very similar you can and will detect differences between bottles if you bottle too soon.

__________________
bottlebomber is offline
 
Reply With Quote Quick reply to this message
Old 06-16-2012, 12:15 AM   #10
tgmartin000
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2011
Location: Denver, CO
Posts: 932
Liked 58 Times on 47 Posts
Likes Given: 16

Default

I made a 1.085 breakfast stout in may. Racke to secondary after a Month. My plan is to age until fall, bottle, and drink on xmas day.



__________________
tgmartin000 is offline
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools
Display Modes




Newest Threads