permo
Well-Known Member
I have a homebrew competition coming up in October 2012, yep 11 months away and I am starting to think about my brew for it. I have decided since it is an octoberfest type of event that I want a stronger than average lager that is on the darker range of maibock. I don't want a weaker gravity octoberfest type of beer, I am talking 1.067 or so and 35 IBU. I have a nice O-fest wyeast cake that will be available in a week and I am thinking about throwing this beer on that.
The thing is by the time the beer is ready to rack to secondary for lagering it will be 10 months from competition. I am wondering if lagering for that long is a good or bad thing. I am going to assume that if I keep the environment oxygen free and cold that the beer will be a malty treat, but I am not well versed in lagers.
The thing is by the time the beer is ready to rack to secondary for lagering it will be 10 months from competition. I am wondering if lagering for that long is a good or bad thing. I am going to assume that if I keep the environment oxygen free and cold that the beer will be a malty treat, but I am not well versed in lagers.