troglodytes
Well-Known Member
I had a very bad bottling day for the ginger saison I finished 2 weeks ago. I used a SS valve at the bottom of my Speidel for the first time and like a dunce didn't realize I didn't have the right sized hose, so for about 50 ounces of beer, I basically transferred by pouring it from countertop to bucket on the floor, I'm sure oxygenating all the way. then I developed a crack in my racking cane which made keeping a siphon impossible, and then something happened to my auto siphon and I could hear it sucking air while fully submerged in my fermenter.
Whatever, we all have bad nights, the problem is that I feel this beer could be oxidized, potentially pretty heavily. However, I am bottle conditioning (so the yeast should scrub some) and its very high alcohol (+9% by accident).
The issue is, that it is currently both high alcohol so it not only need more time to carb, but also condition; and also, the amount of ginger needs a bit of time to subside (I went 2 oz in boil and 2 oz secondary in 5 gallons). My guess is that this will be hitting its peak in about 3-4 months.
My question is, do I risk aging this a while so it hits its peak with the downside being oxidation and missing my opportunity to actually drink it when its ok? I plan on waiting for it to be fully carbed and then storing it at cellar temperatures for the aging process.
EDIT: Wow, title gore. Apologies for the misspellings.
Whatever, we all have bad nights, the problem is that I feel this beer could be oxidized, potentially pretty heavily. However, I am bottle conditioning (so the yeast should scrub some) and its very high alcohol (+9% by accident).
The issue is, that it is currently both high alcohol so it not only need more time to carb, but also condition; and also, the amount of ginger needs a bit of time to subside (I went 2 oz in boil and 2 oz secondary in 5 gallons). My guess is that this will be hitting its peak in about 3-4 months.
My question is, do I risk aging this a while so it hits its peak with the downside being oxidation and missing my opportunity to actually drink it when its ok? I plan on waiting for it to be fully carbed and then storing it at cellar temperatures for the aging process.
EDIT: Wow, title gore. Apologies for the misspellings.