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Old 03-13-2013, 04:23 PM   #1
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Default What's a good beer to leave in fermenter for 6+ months?

Little back story is I just got a kegging setup, unfortunately I will not get to use it for another 6 months because I'm going to OSUT for the National Guard. Any ways I'm looking to do a beer and just leave it in fermenter or if I have time rack to secondary and leave it till I get back. Open to any style and thank you in advance for any information.

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Old 03-13-2013, 04:26 PM   #2
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Might as well do a big Belgian, or a barleywine!

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Old 03-13-2013, 04:26 PM   #3
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You could always secondary in the well-sanitized keg. Anything relatively-high-grav would likely do: Russian Imp Stout, Barleywine, Belgian Tripel. I would stay away from anything where hop character is super-important, though: an imperial/double IPA would likely still be OK, but intense hop flavor and aroma are notorious for not lasting well.

[Edit: meant to add] That way you can get home and just chill, hook the keg up to CO2 and go!

-Rich

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Old 03-13-2013, 04:29 PM   #4
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Quote:
Originally Posted by Echoloc8 View Post
You could always secondary in the well-sanitized keg. Anything relatively-high-grav would likely do: Russian Imp Stout, Barleywine, Belgian Tripel. I would stay away from anything where hop character is super-important, though: an imperial/double IPA would likely still be OK, but intense hop flavor and aroma are notorious for not lasting well.

-Rich
Or if you do a IIPA you could dry hop the crud out of it when you got back. But I would do a Barley Wine or Russian Imperial Stout if it were me.

Thanks for your service by the way.
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Old 03-13-2013, 04:34 PM   #5
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Something higher on the ABV scale, for sure. A big Belgian would be a great choice, as would a RIS, a barleywine, etc.

I did an imperial nut brown ale that spent five months between primary and secondary, and it was great.

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Old 03-13-2013, 11:18 PM   #6
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Thanks for the replies, I've been wanting to do a barleywine so I guess I will give that a whirl. When I leave it in secondary do I just fill all head space to prevent oxidization, or put in keg and bleed the oxygen out?

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Old 03-13-2013, 11:28 PM   #7
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Try a Russian Imperial Stout. It really needs to sit.

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Old 03-13-2013, 11:46 PM   #8
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almost any high gravity brew. Russian imperial stout, Some porters.

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Old 03-13-2013, 11:50 PM   #9
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When you transfer the Barley wine into your keg for storage just purge the empty head space well with CO2. It'll keep for a loooong time that way.
Cheers

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Old 03-14-2013, 12:01 AM   #10
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Imperial stout you can leave for a year.

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