This one needs to age

Brewpastor · Jan 29, 2009

I have a RIS that I made this fall and man it is huge. It is really clean, but full of alcohol! It was well over 1.100 and over 100 IBUs (I don't remember exactly) and it needs a couples years I think.

I haven't had a beer this big in a long time. I guess I will be breaking out the bottle filler soon.

eschatz · Jan 29, 2009

How long have you let the "Dark Night of the Soul" brew age?

That sucker is MAAAAASSSSSSSSSSSIIIIIIVEEEEEEEEEEEE. :rockin:

Brewpastor · Jan 29, 2009

I still have most of it sitting in a dark corner. I dust off a bottle every now and again just to see how it is doing. It is more like a port these days!

eschatz · Jan 29, 2009

I can't imagine. That beer is my everest.

Brewpastor · Jan 29, 2009

Now that gives me an idea. A true Everest beer. I am going to have to chew on that idea for a while.

eschatz · Jan 29, 2009

I've got a feeling that beer will be so big you may have to chew it!

Brewpastor · Jan 29, 2009

It is all in the yeast, all in the yeast!

Maybe a soured Imperial Dark Night!

eschatz · Jan 29, 2009

You're crazy. That would be awesome. Can Brett get that high?

Brewpastor · Jan 29, 2009

I think I would use lactobacillus and not brett.

Now look at what you have gone and made me do!

eschatz · Jan 29, 2009

That sounds so badass. Could you oak age it or would that be too far?

Brewpastor · Jan 29, 2009

Oaking might be a good idea. I would have to think about it.

Reverend JC · Jan 29, 2009

instead of oaking go the bugs and sour cherry route...........mmmmmmmmm:rockin:

Saccharomyces · Jan 29, 2009

Man, some of us crazy Austin area homebrewers were sitting around :drunk:

at a party and were talking about how sweet it would be to sour a barleywine. I'm thinking more of an imperial stout since I'm a huge imperial stout fan. Either way, that'd be sweet, and it'd be even more fun to age it in a real oak barrel. Forget a dowel through a bung.

Coastarine · Jan 29, 2009

Saccharomyces said:
Man, some of us crazy Austin area homebrewers were sitting around at a party and were talking about how sweet it would be to sour a barleywine. I'm thinking more of an imperial stout since I'm a huge imperial stout fan. Either way, that'd be sweet, and it'd be even more fun to age it in a real oak barrel. Forget a dowel through a bung.

Maybe I'm just not as creative with the bugs but that sounds friggen nasty to me.

eschatz · Jan 29, 2009

I think it sounds great. Do the Dark Night of the Soul with bugs and oak it. That's one hell of a brew!

Saccharomyces · Jan 29, 2009

Coastarine said:
Maybe I'm just not as creative with the bugs but that sounds friggen nasty to me.

Well one of the things we were thinking is that the bugs won't do much, because of the high alcohol... ferment with cali ale, and after it attenuates add the bugs and then wait a couple of years. I'd be surprised if it was too sour. If it is you could always stabilize the sour one with campden tabs and brew another batch to blend them. It'd be a fun multi year project. I'd do this now but I don't have room for a barrel to age.

CBBaron · Jan 30, 2009

Coastarine said:
Maybe I'm just not as creative with the bugs but that sounds friggen nasty to me.

Not at all. For the 08-08-08 RIS swap Brewpastor sent me some of his RIS with Russian River bugs. It was very good and very interesting. The bugs really add to the complexity.

Now his regular 08-08-08 RIS was better as was the RIS with Raspberries so there is room for improvement but I definitely saw some promise from using bugs in a imperial stout.

Craig

Brewpastor · Jan 30, 2009

My bugged 888 has really taken on some interesting character, so much that I pitched a starter from it in a carboy of the batch this thread started about. I am hoping to let it sit for awhile as well. I do have to admit that I am not a big brett fan, but I do like soured beers. The culture from Russian River ends up with a little Britt, some sour and a lot of fruit.

What are folks experiences with the commercial "bug" yeasts.

I think I see a sour bug thread growing here. Maybe I will start one on its own.

CBBaron · Jan 30, 2009

Brewpastor said:
My bugged 888 has really taken on some interesting character, so much that I pitched a starter from it in a carboy of the batch this thread started about. I am hoping to let it sit for awhile as well. I do have to admit that I am not a big brett fan, but I do like soured beers. The culture from Russian River ends up with a little Britt, some sour and a lot of fruit.

What are folks experiences with the commercial "bug" yeasts.

I think I see a sour bug thread growing here. Maybe I will start one on its own.

D**n i should have saved that bottle for a while. I still really enjoyed it.

I have a flanders red going now that use Wyeast Roselare blend in it. How do you think that would do in an imperial stout if I dropped a couple oak cubes from the Flanders Red in the beer after fermentation?

I think I have my next long term project. A sour Imperial Stout. I think I will listen here for awhile before deciding exactly how to sour the beer.

Craig

Jamo99 · Jan 30, 2009

Saccharomyces said:
sour...I'm thinking more of an imperial stout since I'm a huge imperial stout fan.

Mmmmm....Jolly Pumpkin's Madrugada Obscura. :mug:

This one needs to age

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