Evan!
Well-Known Member
So, right now, I have 3 beers in carboy. An IPA that is currently dryhopping, a hefe that needs to be bottled soon, and a smoked porter that's been in the secondary vessel for almost 3 weeks. At the same time, I have barely 2 cases of empty bottles. So, I think I'll use those on the hefe next week...the IPA should be fine for awhile (extra conditioning never hurt anyone), as should the porter. My basement is currently about 58-60f, depending on the weather outside.
So, since I bottled my Winter Warmer last week, my lagerator is open...and I was thinking, it might be kind of interesting to see what happens if I "lager" the porter at around 40f until I have enough bottles for it. And that's what I did...
What do you think? I'm pretty sure it can't hurt, but is there really anything to be gained from this? I remember that Papazian's Oatmeal Stout recipe from CJOH called for extended lagering, even though it was an ale...so maybe it will help it get more "crisp", or something like that. Anyone have any insight?
So, since I bottled my Winter Warmer last week, my lagerator is open...and I was thinking, it might be kind of interesting to see what happens if I "lager" the porter at around 40f until I have enough bottles for it. And that's what I did...
What do you think? I'm pretty sure it can't hurt, but is there really anything to be gained from this? I remember that Papazian's Oatmeal Stout recipe from CJOH called for extended lagering, even though it was an ale...so maybe it will help it get more "crisp", or something like that. Anyone have any insight?