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permo · 11-08-2011, 12:46 PM

I have a homebrew competition coming up in October 2012, yep 11 months away and I am starting to think about my brew for it. I have decided since it is an octoberfest type of event that I want a stronger than average lager that is on the darker range of maibock. I don't want a weaker gravity octoberfest type of beer, I am talking 1.067 or so and 35 IBU. I have a nice O-fest wyeast cake that will be available in a week and I am thinking about throwing this beer on that.

The thing is by the time the beer is ready to rack to secondary for lagering it will be 10 months from competition. I am wondering if lagering for that long is a good or bad thing. I am going to assume that if I keep the environment oxygen free and cold that the beer will be a malty treat, but I am not well versed in lagers.

**BigB** · 11-08-2011, 02:14 PM

You should be fine as long you do transfer it to a secondary. Heck, I would think that the 10 months would make a nice smooth bock... I would even consider doing an eisbock with that time frame.

Aunt_Ester · 11-11-2011, 06:54 PM

Well, how'd it go?

SwampassJ · 11-11-2011, 08:07 PM

Quote:

Originally Posted by Aunt_Ester

Well, how'd it go?

Posting from the future?

Longest I've done is 3 months. If I did 10 months I would pick up the same yeast at bottling time and maybe pitch some of it into the beer.

permo · 01-23-2012, 05:18 PM

Quote:

Originally Posted by Aunt_Ester

Well, how'd it go?

I am currently lagering a 1.064 maibock and a 1.077 OG Rye Bock.......both should be tasty when I decide to tap them.

njrockpd · 04-23-2012, 04:33 PM

Does lagering for that period of time kill the body of the beer. I left a black lager in my kegerator at 42 degrees for the last 10 months, now I'm afraid if I neglected it for too long should I just dump it so I don't get myself sick. I checked the gravity and it was where it should be, but it tastes a little off, not much flavor. I feel like all of the hop flavor is gone at this point so would dry hopping for a week be a good idea while it carbs up in the keg?

**eastoak** · 04-24-2012, 01:06 AM

Quote:

Originally Posted by njrockpd

Does lagering for that period of time kill the body of the beer. I left a black lager in my kegerator at 42 degrees for the last 10 months, now I'm afraid if I neglected it for too long should I just dump it so I don't get myself sick. I checked the gravity and it was where it should be, but it tastes a little off, not much flavor. I feel like all of the hop flavor is gone at this point so would dry hopping for a week be a good idea while it carbs up in the keg?

lagering will not kill the body, that happens or doesn't in the mash tun. you won't get sick from anything in a beer.

njrockpd · 04-24-2012, 04:04 AM

So what would lagering for a extended period of time do to the flavor of the beer?

**eastoak** · 04-24-2012, 04:51 AM

Quote:

Originally Posted by njrockpd

So what would lagering for a extended period of time do to the flavor of the beer?

it should improve the flavor.

**kombat** · 12-11-2012, 05:59 PM

Quote:

Originally Posted by permo

I am currently lagering a 1.064 maibock and a 1.077 OG Rye Bock.......both should be tasty when I decide to tap them.

So, how'd this turn out? Did you end up leaving the Maibock untouched until October? How was the taste?