Aging a Russian Imperial Stout. - Page 3 - Home Brew Forums

Register Now!
Home Brew Forums > Home Brewing Beer > General Techniques > Aging a Russian Imperial Stout.

Reply
 
Thread Tools
Old 04-18-2013, 04:15 PM   #21
GatorBeer
Recipes 
 
May 2010
Gainesville, FL
Posts: 129
Liked 9 Times on 6 Posts


Quote:
Originally Posted by BeeZeRCoX View Post
Bumping an old thread - is there any fear of the beer getting oxidized in secondary? I've got a Russian Imperial Stout with an OG of 1.103 that should be in the 10%+ alcohol range. I left it in Primary for about a month until the gravity reading stabilized (was sitting at 1.026 for about 5 days) before moving it to a whiskey barrel my wife got me for Valentine's Day from a local distillery.

I figure I'll probably have it there for about 3 weeks or so until the flavor is right before moving it to a true secondary to let it bulk age for 2-3 months.

My concern is that with very little carbon dioxide being produced at this point by the beer, that there is a much greater chance for oxidation in the true secondary. Any thoughts on how to avoid this? I know minimal head space is ideal, but even in a 5 gallon secondary I will probably end up with half a gallon or so of head space.
Your best bet will be to be extremely cautious when racking and purge your secondary vessel with CO2 before you close it up.

BeeZeRCoX Likes This 
Reply With Quote
Old 04-18-2013, 05:08 PM   #22
sweetcell
HBT_SUPPORTER.png
 
sweetcell's Avatar
Recipes 
 
Jan 2012
Rockville, MD
Posts: 5,082
Liked 950 Times on 692 Posts


purging with oxygen is one approach. another is to use something no-reactive to help fill up the secondary. for example, add marbles until the secondary is filled to the top (sanitize them first).
__________________
What hops should I grow? Looking for cheap honey?
- Drinking: BPA made with ingredients from NHC, 2 blends of a rye sour: ECY20 + ECY34, local sour cherry kriek #2, brett'ed Belgian blond on raspberries
- Aging: Imperial Chocolate Milk Stout (half on coconut), sour blond on second-use cherries, English Barleywine (half on brett), 3726 saison w/ brett x2 (dregs mix & Lochristi), GNO 3724 saison w/ brett mix, sour cherry mead, acerglyn, and a few other sours...

BeeZeRCoX Likes This 
Reply With Quote
Old 04-18-2013, 05:50 PM   #23
RM-MN
HBT_SUPPORTER.png
Recipes 
 
Nov 2010
Solway, MN
Posts: 9,454
Liked 1650 Times on 1309 Posts


Quote:
Originally Posted by sweetcell View Post
purging with oxygen is one approach. another is to use something no-reactive to help fill up the secondary. for example, add marbles until the secondary is filled to the top (sanitize them first).
Not oxygen, carbon dioxide.

 
Reply With Quote
Old 04-18-2013, 06:48 PM   #24
fxdude
 
fxdude's Avatar
Recipes 
 
Jan 2011
Hollywood, CA
Posts: 203
Liked 27 Times on 8 Posts


You'll probably pick up more oxidation in the barrel than the secondary. I usually bulk age in secondary first, then go into the barrel, then age a little more in a keg with CO2 on top.

 
Reply With Quote
Old 04-19-2013, 01:29 AM   #25
mtnagel
HBT_LIFETIMESUPPORTER.png
Recipes 
 
Apr 2012
Cincinnati, Ohio
Posts: 2,378
Liked 224 Times on 181 Posts


Quote:
Originally Posted by BeeZeRCoX View Post
Bumping an old thread - is there any fear of the beer getting oxidized in secondary? I've got a Russian Imperial Stout with an OG of 1.103 that should be in the 10%+ alcohol range. I left it in Primary for about a month until the gravity reading stabilized (was sitting at 1.026 for about 5 days) before moving it to a whiskey barrel my wife got me for Valentine's Day from a local distillery.

I figure I'll probably have it there for about 3 weeks or so until the flavor is right before moving it to a true secondary to let it bulk age for 2-3 months.

My concern is that with very little carbon dioxide being produced at this point by the beer, that there is a much greater chance for oxidation in the true secondary. Any thoughts on how to avoid this? I know minimal head space is ideal, but even in a 5 gallon secondary I will probably end up with half a gallon or so of head space.
If this is a brand new barrel I'd recommend tasting it every few days, especially in the beginning. If there was a lot of residual bourbon, your beer will pick up the flavor quickly and you don't want too much bourbon flavor.

My first use of my bourbon barrel only took 4 days before it had quite the bourbon taste. I'm hoping my next beer can go a few weeks though.
__________________
-Matt

 
Reply With Quote
Old 04-19-2013, 01:31 AM   #26
mtnagel
HBT_LIFETIMESUPPORTER.png
Recipes 
 
Apr 2012
Cincinnati, Ohio
Posts: 2,378
Liked 224 Times on 181 Posts


So how does one know if you need more yeast before bottling if you've bulk aged for awhile? I did an imperial stout kit from Midwest and it was bulk aged in secondary for 4 months and it came with Champagne yeast so I added that. But how would I know if I need that?
__________________
-Matt

 
Reply With Quote
Old 04-19-2013, 01:38 AM   #27
JonM
HBT_SUPPORTER.png
 
JonM's Avatar
Recipes 
 
Aug 2010
Milwaukee
Posts: 7,741
Liked 2718 Times on 1596 Posts


If it's good on Christmas, 2013, (and it will be) brew another big one and let it sit until Christmas, 2014. And save a few from your current batch for Christmas, 2014 too. I still have a 8 or so bottles of an RIS I made almost 2 years ago, and they are AWESOME.
__________________
Who is this Rorschach guy? And why did he paint so many pictures of my parents fighting?

 
Reply With Quote
Reply
Thread Tools



Forum Jump