Aging my stout - Home Brew Forums

Register Now!
Home Brew Forums > Home Brewing Beer > Fermentation & Yeast > Aging my stout

Reply
 
Thread Tools
Old 01-28-2013, 07:33 PM   #1
ghosthef
Recipes 
 
Oct 2012
Posts: 229
Liked 60 Times on 32 Posts



I have my imperial stout resting in secondary with bourbon soaked oak chips currently. I'm planning on letting it age for another 4 months (6 months total). When I bottle, will I need to add yeast or should the residual yeast be okay to carb the bottles? Any help would be great. Thanks!

 
Reply With Quote
Old 01-28-2013, 07:47 PM   #2
harrymanback92
Recipes 
 
Jan 2012
san mateo, ca
Posts: 265
Liked 18 Times on 17 Posts


I've done a 12.5% milk stout with 6 months in secondary, didn't add new yeast, and the beers carbonated perfectly.
__________________
Primary:Farmhouse Triple, Simcoe Session IPA, 100% Brett Brux IPA
Conditioning: Willamette English Pale Ale

 
Reply With Quote
Old 01-28-2013, 10:14 PM   #3
JLem
 
JLem's Avatar
Recipes 
 
Jan 2009
Attleboro, MA
Posts: 3,636
Liked 178 Times on 154 Posts


I don't know if you need to, but it won't hurt to. I always add a couple grams of dry yeast when bottling a long-aged, big beer. If nothing else, it reassures me that I'll get good carbonation...and I always have. While maybe not likely, it is possible that the yeast currently in there are just too wiped out to do any more.
__________________
My Hombrewing Blog

My Beer Cellar

 
Reply With Quote
Old 01-28-2013, 10:30 PM   #4
sweetcell
HBT_SUPPORTER.png
 
sweetcell's Avatar
Recipes 
 
Jan 2012
Rockville, MD
Posts: 5,082
Liked 950 Times on 692 Posts


i would contemplate adding a little yeast at bottling, just to be safe. a quarter packet is plenty.

are you going to leave the wood chips in there for the entire 4 months? the oak flavor could be a bit much. you might want to pull weekly samples to make sure you're not over-oaking your stout.
__________________
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...

 
Reply With Quote
Old 01-28-2013, 11:15 PM   #5
ghosthef
Recipes 
 
Oct 2012
Posts: 229
Liked 60 Times on 32 Posts


I have been taking small samples an so far it isn't overwhelming. If it starts to get to be too heavy I'll pull them out.

Thanks for the feedback all!

 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Aging Stout at 68? Wernerherzog General Beer Discussion 2 03-08-2011 03:02 AM
oatmeal stout aging? Steven4est Extract Brewing 5 12-16-2009 11:53 PM
Best method of aging a Stout? bmckee56 General Beer Discussion 18 08-01-2009 05:19 PM
Aging stout HOOTER General Techniques 7 05-09-2008 04:01 PM
Stout Aging Goober General Techniques 4 05-24-2007 11:23 PM


Forum Jump