Shwagger

Recipes 

And by long term i mean something I can put into a closet for a loooong time, years if need be, and forget about. But that will be out of this world good.

Lambics maybe?

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I am swinging wildly at brewing...

Shwagger Brewery
Gulfport, Fl

scinerd3000

Recipes 

Any sour ale's take a loong time although i dont have much experience there. I dont drink often so i have a large porter and russian imperial stout in the works. I also have a belgian i let sit for almost 8 mos. The porter and stout are going to age in years, especially the stout

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On Hiatus: Brewing at work....

chase

Recipes 

I second scinerd. I've got a 10% RIS that has been sitting, biding time. I'm pretty sure it has a bit of the devil in it. For one, it is the blackest black I've ever seen. Second, I wake up some nights hearing it whispering, calling me to the dark back corner of the basement where it waits. One day I'll open one, but I'm pretty sure I'll be fcuked then.

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1º #1: RIS
1º #2: -
2º #1: Flanders Red (2009)
2º #2: Lambic (2009)
2º #3: Flanders Red (2010)
2º #4: Lambic (2010)
2º #5: Old Ale

jkarp

Recipes 

Don't forget barleywines! My last one is just passing the year mark. Just keeps getting better and better.

scinerd3000

Recipes 

anything over 7% should age nicley. Wee Heavy is another good one to brew if you like scottish ales

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On Hiatus: Brewing at work....

hbomb

Recipes 

Barleywines are great and then you can make fun traditions like brewing on your birthday and drinking one each year.

Shwagger

Recipes 

Barleywine eh? I never thought of that, nor have I ever tasted onr. What am I in for as far as taste, style, etc?

And is there a special aging process for these? Is a 5g carboy a good ager or is bottled best?

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I am swinging wildly at brewing...

Shwagger Brewery
Gulfport, Fl

Yankeehillbrewer

Recipes 

There's English and American Barleywines, English BW's being more Maltly & Sweet and American BW's being aggressively hopped. I would try some examples before brewing one, Stone Old Guardian is my favorite one so far, I'm not really sure where it stands though, I have yet to have a BW that is clearly defined as English. Sierra Nevada Bigfoot is a good example of an American BW. I hear North Coast Old Stock is very tasty, i think it's more along the lines of an English.

I have yet to brew one, but here are some of the specifics from Designing Great Beers..

OG 1.090-1.120
Bitterness 50-100 IBU's
Color 14-22 SRM
ABV 8.4-12%
Grain options =Pale Malt base,Carmel,Munich,Vienna,Carapils,Wheat,Chocolate

khiddy

Recipes 

+1 on barleywines. There are some great ones out there, I always aim to try one out when I'm at a new brewpub. They're big beers, something you have about 8-10oz of and call it a night. Very sweet and hoppy for the American style barleywines (which are the ones I'm familiar with). The sweetness is hidden underneath the rather forward alcohol aroma and bite, so you'll risk diabetes if you have too much too often!

If you do one, you're much better off to bottle, rather than leaving in a carboy. The bottling allows you to savor one every now and then for years, rather than have to risk infection by using a thief every time you want a hit!

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Beeritas Vos Liberabit Brewing
Primaries: BEER Beer (4/8/12); Fisher-Price My First Mead (12/20/10)
Kegged: Hairy Patersbier (1/28/12); Dick Beer (2/15/12); Get Yer Goat Maibock (2/22/12)
Bottled: Ye Olde Tyme Holiday Ale (9/26/10); Dick Beer (2/15/12); Candy's Dad's Homebrew (2/27/12)
Apfelweins: Crapfelwein (4/4/12); Apfelweinlager 34/70 (2/26/12)
Kit Wines: Fisher-Price My First Amarone (4/1/12); Rosso Magnifico (4/17/12)
On Deck: Albertus Magnus DIPA

boo boo

Recipes 

Temperture is your enemy in cases like this. Do you have temperture control?

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How do you BBQ an elephant....first you get your elephant....