I need help!
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cooper
Well-Known Member
Amen!
Do a big'ol RIS and let it age 9mos. Drink it on your child's birthday
Ok I'm new what is the big'ol RIS and where do I get it?
RIS is an acronym for Russian Imperial Stout, a beer that needs to age to come into its own.
A "big ol' " beer is just one with a high ABV. In my limited experience, generally the bigger the beer, the longer it needs to age out.
Here's 3 extract kits for example, assuming you're an extract brewer. The morebeer kit says in the description, needs to age at least 6 months. And I always primary ferment for about 3 weeks, so there's nearly 7 months of the pregnancy right there.
http://morebeer.com/view_product/18344//Imperial_Stout_-_Extract_Beer_Kit
http://www.austinhomebrew.com/product_info.php?products_id=13334
http://www.northernbrewer.com/shop/imperial-stout-extract-kit.html
A "big ol' " beer is just one with a high ABV. In my limited experience, generally the bigger the beer, the longer it needs to age out.
Here's 3 extract kits for example, assuming you're an extract brewer. The morebeer kit says in the description, needs to age at least 6 months. And I always primary ferment for about 3 weeks, so there's nearly 7 months of the pregnancy right there.
http://morebeer.com/view_product/18344//Imperial_Stout_-_Extract_Beer_Kit
http://www.austinhomebrew.com/product_info.php?products_id=13334
http://www.northernbrewer.com/shop/imperial-stout-extract-kit.html
So if I read this all right i ferment as normal but where everything is different from each website is how long you let it sit in secondary. What's your experience? I'm leaning towards the 4 months at 68_70 degrees before bottling for 4 weeks
To be quite honest, i've never done a beer that big.
I Just started brewing last Year, and don't have the patience yet. I would think as long as you get it off the yeast cake (And you do, by racking to secondary) it would be OK to age it in the secondary. But then, I would worry about having to add yeast for bottling-- and i have no idea if you'd need to or not.
I wonder if it'd be OK to just age it after bottling?
someone else chime in
I Just started brewing last Year, and don't have the patience yet. I would think as long as you get it off the yeast cake (And you do, by racking to secondary) it would be OK to age it in the secondary. But then, I would worry about having to add yeast for bottling-- and i have no idea if you'd need to or not.
I wonder if it'd be OK to just age it after bottling?
someone else chime in
To be quite honest, i've never done a beer that big.
I Just started brewing last Year, and don't have the patience yet. I would think as long as you get it off the yeast cake (And you do, by racking to secondary) it would be OK to age it in the secondary. But then, I would worry about having to add yeast for bottling-- and i have no idea if you'd need to or not.
I wonder if it'd be OK to just age it after bottling?
someone else chime in
Let it age in bottles is fine. But you need to keep the bottles around 55-65 for them to mature. Throwing them in the fridge will slow their progression down.
To be quite honest, i've never done a beer that big.
I Just started brewing last Year, and don't have the patience yet. I would think as long as you get it off the yeast cake (And you do, by racking to secondary) it would be OK to age it in the secondary. But then, I would worry about having to add yeast for bottling-- and i have no idea if you'd need to or not.
I wonder if it'd be OK to just age it after bottling?
someone else chime in
Yep, age is age. I have a barley wine I bottled in April 2011; looking forward to a 2 year old bottle in a few months! If you "secondary" too long, you may indeed have carbonation issues if bottle conditioning. For my barley wine (a 1.098 bomber) I just did a primary for about 5 weeks and went straight to the bottles at room temperature for 2 weeks to ensure good carbonation. They've been stored at 50 degrees ever since and get better every six months I try 'em. Aging is a tough thing to explain; I've never read an accurate technical explanation of why it works. Taste buds don't lie though, the flavors "mellow", the bitterness smooths out, any "green" flavors disappear, and the beer just ends up being more than the sum of its parts....
