thisgoestoeleven
Well-Known Member
Last week I brewed an oatmeal stout as recipe 1 of 4 that I'm brewing for my wedding in late May. OG was 1.070, and FG was 1.017, bringing it in at around 7.1% abv. I'm doing another brew in a week or so, so I've gotta get it out of the bucket by then. I typically keg my beers, but bottles are going to be far easier logistically speaking for a wedding. I'm toying with a few ideas as to what to do with this brew in the next couple of weeks.
1. Rack to my keg, force-carb the beer, and bottle it. Stash it in the closet until it's time for the wedding
2. rack to secondary and maybe add some oak chips until December/January, then bottle. My concern with this idea is that I'm not sure how an oaked imperial stout will play at an outdoor spring wedding.
3. bottle with priming sugar and carb naturally. My concern with this is that because I'm serving it to a lot of guests, I don't want uneven levels of carbonation that you can sometimes get with priming sugar.
4. something else I'm not thinking of.
1. Rack to my keg, force-carb the beer, and bottle it. Stash it in the closet until it's time for the wedding
2. rack to secondary and maybe add some oak chips until December/January, then bottle. My concern with this idea is that I'm not sure how an oaked imperial stout will play at an outdoor spring wedding.
3. bottle with priming sugar and carb naturally. My concern with this is that because I'm serving it to a lot of guests, I don't want uneven levels of carbonation that you can sometimes get with priming sugar.
4. something else I'm not thinking of.