Arrheinous
Well-Known Member
I'm putting together an English bragot next Saturday. This will be my second AG recipe and highest ABV to date (expecting 10-11%). It's the recipe from Radical Brewing, with a bit of wormwood for bitterness/oldtiminess. Using liquid Wyeast 1986 English yeast.
The actual times recommended for storage is 8-12 months but I'm not sure how this is divided for high ABV beers: should I do a 1 month primary and then keep it in a glass secondary for 11 months and then bottle? Or do a standard but longer primary/secondary and then just keep it in bottles for a year?
I'll be 'dry hopping' with all the spices and herbs as well (pepper, ginger, etc.) so I'm not sure if that affects the scheduling. Seems to be a fine line between dispersing flavor and just rotting at the bottom of a carboy.
The actual times recommended for storage is 8-12 months but I'm not sure how this is divided for high ABV beers: should I do a 1 month primary and then keep it in a glass secondary for 11 months and then bottle? Or do a standard but longer primary/secondary and then just keep it in bottles for a year?
I'll be 'dry hopping' with all the spices and herbs as well (pepper, ginger, etc.) so I'm not sure if that affects the scheduling. Seems to be a fine line between dispersing flavor and just rotting at the bottom of a carboy.