hafmpty
Well-Known Member
So I've found a great recipe for a clone of North Coast's Old Rasputin Russian Imperial Stout. Because I've never brewed a big beer like this (SG 1.075, FG 1.020 ABV 14%) I listened to Jamil's show on how to brew Russian Imperial Stouts on the Brewing Network. In the show he mentioned aging these beers for 6-12 months. I hear this and think...OK, I've got to figure out how to do this.
I checked Palmer's book and didn't find anything. I probably didn't look in the right spot as How To Brew has pretty much everything. Anyway, after looking through the forums, I'm wondering what I should do with my current setup.
FYI I have the following:
2 5-gallon glass carboys
1 6-gallon glass carboy
1 14.5 gallon glass demijohn
2 Cornelius kegs
1 Keezer w/ single temp controller set to 43 degrees
1 Refrigerator w/ dual temp controller set to 68 degrees
So, I'm wondering how I can age a beer for 6-12 months, keep consistent temperatures for the aging beer, AND still be able to brew and drink beer.
Aging Vessels:
Should I put the beer in one of the 5 gallon carboys, keep it covered and let it sit? I won't have a need for the spare carboy in the foreseeable future. Or should I use one of the corny kegs? I've thought about buying another corny keg just for this beer. Thoughts on this part? BTW bottling is not an option.
Aging Location:
I can't put the aging RIS in the keezer because I serve beer out of there at 43 degrees. Too cold to age from what I've read (see link below). I can't put the aging beer in the refrigerator because I use it to ferment at 68 degrees. Too warm to age, again from what I've read. (http://***********/stories/techniques/article/indices/8-aging/116-aging-gracefully)
I have a basement, but the temperature isn't in the mid-50's hardly ever. I don't really want to get another refrigerator and temperature controller. Any suggestions?
I checked Palmer's book and didn't find anything. I probably didn't look in the right spot as How To Brew has pretty much everything. Anyway, after looking through the forums, I'm wondering what I should do with my current setup.
FYI I have the following:
2 5-gallon glass carboys
1 6-gallon glass carboy
1 14.5 gallon glass demijohn
2 Cornelius kegs
1 Keezer w/ single temp controller set to 43 degrees
1 Refrigerator w/ dual temp controller set to 68 degrees
So, I'm wondering how I can age a beer for 6-12 months, keep consistent temperatures for the aging beer, AND still be able to brew and drink beer.
Aging Vessels:
Should I put the beer in one of the 5 gallon carboys, keep it covered and let it sit? I won't have a need for the spare carboy in the foreseeable future. Or should I use one of the corny kegs? I've thought about buying another corny keg just for this beer. Thoughts on this part? BTW bottling is not an option.
Aging Location:
I can't put the aging RIS in the keezer because I serve beer out of there at 43 degrees. Too cold to age from what I've read (see link below). I can't put the aging beer in the refrigerator because I use it to ferment at 68 degrees. Too warm to age, again from what I've read. (http://***********/stories/techniques/article/indices/8-aging/116-aging-gracefully)
I have a basement, but the temperature isn't in the mid-50's hardly ever. I don't really want to get another refrigerator and temperature controller. Any suggestions?