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Old 01-27-2009, 02:37 PM   #1
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Default Best method of aging a Stout?

I have recently kegged my Imperial Stout and purged the O2 from the keg. It is sitting in my garage which is cold but not freezing. I tasted a small amount prior to storing it away and it has what I can best describe as a "Perfume Like" aftertaste to it. Initial flavours comes through nicely, but the perfume after effect is significant. I assume this will mellow with age and I am looking for the proper method of aging this Stout.

Can you help?

Salute!

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Old 01-27-2009, 02:42 PM   #2
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I'd put it in an area that maintains a temperature somewhere between 55-65 degrees and leave it alone for awhile.

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Old 01-27-2009, 02:44 PM   #3
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Best way to store it? In my kegerator... I can PM you the address.

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Old 01-27-2009, 03:20 PM   #4
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Okay on the temperature range for aging. Now can someone tell me how long it might take to reduce the perceived "Perfume" aftertaste? Is this something typical of a High Gravity brew or did I maybe screw something up along the way.

It looks and smells wonderful with a nice creamy head (not even fully carbed at this point).

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Old 01-27-2009, 04:20 PM   #5
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Not sure what you mean by perfumed. Is it a function of the hops, did you add vanilla or something else? Maybe if we can pinpoint the ingredient causing the "perfume" we can help you out.

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Old 01-27-2009, 04:27 PM   #6
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best way to store any beer is in a keg in a constant temperature location. Zero sun...zero temp change... well... oak barrel may be better

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Old 01-27-2009, 04:36 PM   #7
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Quote:
Originally Posted by McKBrew View Post
Not sure what you mean by perfumed. Is it a function of the hops, did you add vanilla or something else? Maybe if we can pinpoint the ingredient causing the "perfume" we can help you out.
Essentially a Brewers Best Russian Imperial Stout. I don't have the ingredient list with me at the moment. I am at work (Shhhhh!). Will post later this evening.

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Old 01-27-2009, 05:39 PM   #8
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I am pretty bored at work so I looked up the recipe for you :

6.6 lbs.Plain Dark Malt Extract
2 lbs. Plain Dark Dry Malt Extract
8 oz. Crushed Roasted Barley
8 oz. Crushed Black Patent
1 lb. Crushed Crystal Malt 60L
1 oz. Yakima Magnum Hops (Bittering)
1 each Beer Yeast



First thought about perfume flavors... What was the fermentation temperature for this batch?

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Old 01-27-2009, 11:24 PM   #9
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Started it on the counter top at approximately 70 - 72 degrees then allowed it to finish at approximately 65 - 67 degrees. I racked to a secondary after 12 days and it seemed to come alive again and even had a krausen going for a few days. I allowed this to secondary for 9 days then when the F.G. was right, I transferred to the keg. I purged the keg several times, pressurized to 30psi to set the lid seal and then lowered the pressure to 11psi. That's where it has been for the last several days until last night when I sampled a bit. I have moved the keg to my cold cellar which is holding around 50 -55 degrees right now.

Just spoke to SWMBO and she tasted it and says it was more of a bitter finish with good flavor and a maltiness to it. Could this just be very green beer that requires many months to age, softened and mellow out?

Appreciate all the input. This is my first Stout by the way, so I have very little to go on. Thanks.

Salute!

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Old 01-28-2009, 04:02 AM   #10
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Your fermentation temperature was probably on the warm side. This will result in higher alcohols and fruity esters which you might perceive as "perfume". Those will mellow a little with conditioning but will not disappear. In terms of conditioning it now, steady and cool are ideal with steady more important then absolute temperature (within limits). What that means is if you have a room or place that stays relatively constant at 68F that would be better then putting it out in your uninsulated garage where it is cooler but subject to large daily fluctuation.

GT

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