Aging Russian Imperial Stout in a keg *question* - Home Brew Forums
Home Brew Forums > Home Brewing Beer > Bottling/Kegging > Aging Russian Imperial Stout in a keg *question*
Cool Brewing Corny 5G & Mini Giveaway

Thread Tools
Old 12-15-2012, 09:34 PM   #1
Join Date: Nov 2011
Location: Knoxville, TN
Posts: 62
Liked 18 Times on 7 Posts

About to keg 5 gallons of a RIS (other 5 gallons is getting bottled)
Any advice about the best way to age a beer in a keg? Plan on aging at least 5-6 months.
-Prime with sugar and age room temp?
-No prime and just put enough gas in it to get out oxygen and keep it sealed and age room temp? carbonate after aging.
-No prime, cold crash, carbonate normally and age in cooler? (keep it around 38-40F in there)

Reply With Quote
Old 12-17-2012, 05:46 PM   #2
Join Date: Mar 2010
Location: Memphis
Posts: 786
Liked 65 Times on 50 Posts
Likes Given: 4

Prob no need to cold crash it. If you're going to be aging it for several months minimum, then might as well use priming sugar and naturally carb. Just make sure you clear the headspace with CO2, otherwise you may suffer oxidation before the yeast can eat the priming sugar.

Also, look at priming sugar volumes. I wanna say with kegging, you use like 1/3 what you normally use. Do some reasearch on it. But yeah -- doing this method not only carbonates it, but it also does the equivalent of bottle conditioning. You'll def have some yeast on the bottom on your first few pours, but it'll clear up.

Primary #1 (SS Brew Bucket):
Primary #2 (SS 7G Chronical):
Secondary #1:
Secondary #2:
Kegged & Waiting:
ON TAP: Oatmeal Stout[br /]Holiday IPA

Reply With Quote
Old 12-17-2012, 06:05 PM   #3
Outlaw Illegal Potluck Organizer
JuanMoore's Avatar
Join Date: Oct 2009
Location: The Old Pueblo
Posts: 21,433
Liked 3625 Times on 3458 Posts
Likes Given: 35

It doesn't really matter if you carb it before or after aging, or how you carb it. For the best results I'd age it at cellar temps though. And the difference in the amount of yeast that collects on the bottom between naturally carbing and force carbing is tiny.
I'm trying to find some porn filmed by a dog wearing a GoPro. - SharonaZamboni

Hunter, when you get bored, will you put a taco in my elephant's hands for me? - Hat

Reply With Quote
Old 12-17-2012, 06:32 PM   #4
Join Date: Oct 2010
Location: Massachusetts, Massachusetts
Posts: 315
Liked 11 Times on 10 Posts

I aged mine for about three months in the fermenter and then it sat for another nine in the keg. I did an artificial carbing but that was mainly a function of not having any confidence that the yeast would wake up and carb.
Bear Hill Brewery - Get Mauled!

Reply With Quote
Old 12-18-2012, 06:47 AM   #5
ResumeMan's Avatar
Join Date: Nov 2011
Location: Oakland, CA
Posts: 471
Liked 28 Times on 27 Posts

I just bulk aged a RIS in a keg for 3 months. No priming, just sealed it and let it sit at the temperature of my garage which was, i dunno, 60-something most of the time probably. Seemed to work well. I then bottled w/priming sugar and added yeast.

I am not drunk! I am by nature a loud, friendly, clumsy person!

Reply With Quote

Thread Tools

Similar Threads
Thread Thread Starter Forum Replies Last Post
Aging a Russian Imperial Stout. wuilliez General Techniques 26 04-19-2013 01:38 AM
Aging a Russian Imperial Stout - Store at Room Temp or Fridge? nberna19 Recipes/Ingredients 1 06-04-2012 04:49 PM
Conditioning & Aging Regime for Russian Imperial Stout hafmpty General Techniques 8 11-28-2011 04:04 AM
Russian Imperial Stout-aging question aksea102 Beginners Beer Brewing Forum 5 09-29-2009 01:45 AM
Question re: Oatmeal & Russian Imperial Stout Ubik Beginners Beer Brewing Forum 1 02-16-2009 05:41 AM

Forum Jump