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12-02-2007, 05:35 AM
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#1
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Join Date: Sep 2007
Location: Davis (outside Sacramento), CA
Posts: 190
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leaving the country...looking for a beer to condition a while
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I'm going to be leaving the country for Egypt in January for five months. Right now I'm looking for a big beer that needs (or benefits best from) a long conditioning period. I just don't have the patience to give my beers the long time even if they recommend it. This way, I have no choice. I'd prefer to stay away from IPAs and am considering a stout, but am open to ideas. I was actually considering mead, but have never tried it before. Let me know what you guys recommend.
Last edited by Steiner; 12-02-2007 at 06:29 AM.
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12-02-2007, 05:52 AM
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#2
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I love making Beer
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Join Date: Jul 2007
Location: Omaha, NE
Posts: 4,004
Liked 23 Times on 21 Posts
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How about both a mead and a big beer. Double the pleasure when you get home.
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Batch 1 Brewing
The American Revolution would never have happened with gun control.
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12-02-2007, 05:53 AM
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#3
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Join Date: Mar 2007
Location: Tri-Cities, WA
Posts: 1,297
Liked 7 Times on 7 Posts
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Sounds perfect for a barleywine or RIS.
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12-02-2007, 11:52 AM
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#4
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Join Date: Feb 2007
Posts: 194
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have a great trip!
man, I'd be brewing as many big beers as I could find secondaries to fill! I've got a big Belgian Dark Strong Ale (OG= 1.104) going right now, but I can't vouch for the recipe...one of my first attempts to highly modify one. I can let you know how it turns out if you're interested, but it won't be done for awhile.
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12-02-2007, 02:48 PM
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#5
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Join Date: Oct 2005
Location: Willamina & Oak Grove, Oregon, USA
Posts: 25,610
Liked 107 Times on 102 Posts
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Stouts, Robust Porters, Scottish ales, just about anything that has a big malty middle. For only five months, I'd keep the OG around 1.070.
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Remember one unassailable statistic, as explained by the late, great George Carlin: "Just think of how stupid the average person is, and then realize half of them are even stupider!"
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12-02-2007, 02:50 PM
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#6
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Join Date: Oct 2007
Location: Montreal, Canada
Posts: 582
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Likes Given: 1
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Yeah I would go for RIS. Also, you might want to try your hand at those wine kits if you haven't already. I'm sure you would have to take some precautions, but the aging would be pretty well done when you come back, just bottle and let it age a few weeks and you have great wine. Of course, this is only a suggestion, if you are interested, you should look it up a bit more.
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MOD EDIT: Sig only takes up 6 lines now. Fermenting: Apple cider x 2, Doppelbock, Red, Oatmeal Stout, West Coast IPA x 2
Bottle conditioning: RIS
Keg conditioning: La Fin du Monde clone
On tap: Maudite clone, Double Munchen, Oktoberfeast, Oktoberfest Pilsner
Planning: Brewed in 2011: 22 (2010: 15, 2009: 29, 2008: 21, 2007: 1)
Wine made in 2010: 6 kits (2009: 19, 2008: 30)
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12-02-2007, 05:54 PM
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#7
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Join Date: Sep 2007
Location: Davis (outside Sacramento), CA
Posts: 190
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For most of these brews, would I typically age in the bottle or in a secondary for the five months? As I don't currently have a secondary (and haven't used one), this would obviously something I'd have to get my hands on.
I've been getting really excited for this prospect because I haven't brewed any big beers because I only have one fermenter, minimal fridge space, and little patience. It all sounds good.
I'm thinking maybe a Stout or a Scottish Ale. Never had a Russian Imperial- I've seen Rasputin in grocery stores but never tried it. If someone could recommend a basic barleywine and mead, I would appreciate it. I've only had one barleywine and never tried mead before and would like to give them a taste before I consider brewing them.
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12-02-2007, 06:13 PM
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#8
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Nothin' like a lil 60 grit...
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Join Date: Jul 2006
Location: Southwest
Posts: 13,320
Liked 379 Times on 236 Posts
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Take a look at the 888 RIS recipe. Brew it a little early (we're gonna do a "group brew" on Jan 1), then drink it on 8/8/08 with the rest of us!
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12-02-2007, 06:26 PM
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#9
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Join Date: Sep 2007
Location: Davis (outside Sacramento), CA
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Sounds good. I guess I should have mentioned I can't do all grain. Extract and steeping grains is what I've done for about a year. From what it sounds like, I could PM but haven't familiarized myself in the process and recipes.
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12-02-2007, 07:38 PM
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#10
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Nothin' like a lil 60 grit...
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Join Date: Jul 2006
Location: Southwest
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Liked 379 Times on 236 Posts
Likes Given: 38
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Quote:
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Originally Posted by Steiner
Sounds good. I guess I should have mentioned I can't do all grain. Extract and steeping grains is what I've done for about a year. From what it sounds like, I could PM but haven't familiarized myself in the process and recipes.
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Post a request in that thread for an extract+grain version. I'm sure you'll generate some interest.
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