Just want some advice. I made an AG 5 gallon batch of oatmeal stout yesterday. I am leaving for 6 months so I wanted to experiment with something. I made my 5 gallon batch with enough grain for a 10 gallon batch. My OG was crazy 1.109. I made a huge starter about a half gallon. It is fermenting like crazy right now. But here is my question since it will sit for 6 months should I move it to a secondary? I normally would but the day I leave it would have only been fermenting for 7 days? Any advice would be greatly appreciated. On a side note I also made a Marzen that will be lagering for 6 months.
Experiment
- Thread starter GySgtLynn
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GySgtLynn
Well-Known Member
Sweet I read an extensive thread a couple months ago regarding the issue. I just did not remember anyone leaving it in the primary that long. But I trust anything Revvy says. Thanks for the info.
McGarnigle
Well-Known Member
I think Revvy said he left a beer on primary for 5 1/2 months and it was fine, but I don't know if he recommends that as standard practice. But you're saying the only other option is 7 days in primary? That's too short.
BTW, a half gallon starter isn't really huge.
BTW, a half gallon starter isn't really huge.
dave5155
Well-Known Member
BTW, a half gallon starter isn't really huge
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That's what I was thinking. Especially for 1.109. I'd say that's underpitching.
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That's what I was thinking. Especially for 1.109. I'd say that's underpitching.
wyzazz
Well-Known Member
Agreed, I think you underpitched that batch I'd probably have made a 1 gallon starter for something that large, even better I'd have pitched on to a fresh yeast cake. I also wouldn't advocate leaving that large of a beer on the yeast for 6moz, you're more likely to autolyze the yeast in that instance since they will die off more quickly in that high alcohol environment. I'd find someone to rack that beer for you in a few months.
Semper Fi!
Semper Fi!
marnel
Well-Known Member
7 days is most likely not long enough but it sounds like you're very limited as far as options go. I'd say check gravity on last possible day you have to rack how's the progress? If it's close I say rack it and store for the 6 months, if not then you've already accepted the fact that it'll be an experiment and just let it be, come back in 6 mos and hopefully you have an amazing beer!
Jud
Well-Known Member
Yep What he said!!!!!
SmokeShank
Active Member
I recently left a beer in the primary for 7 months ( got lazy and wanted to keg it). So when I finally got my kegerator going I decided "what the hell lets keg it". At first it was bunk!!! I wanted to toss it, but after some carb it is tolerable and even good. So I say screw convention and experiment away!!!
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GySgtLynn
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Heres the update. Got back yesterday, tasted a sample from the primary, good flavor but the alcohol was very warm. Tatsed like I dropped a shot of vodka in my glass. Now I have a decsion to make... Do I bottle it and let it sit for a year or do I make a normal batch and cut them together? BTW the Marzen that I was also lagering was the clearest most crisp beer I have made... It's carbing in the keg right now.
I'd get it off the yeast. That much alcohol is going to kill the yeast quickly. I'm not a autolysis fear-monger, but this is a case for it.
There will still be plenty of yeast in suspension, busy cleaning up intermediate alcohols, but not enough to make your beer taste like hamburger when you return. Good luck whatever you do. If you leave it in the primary, it'd be nice to hear how it turns out in 6 months.
There will still be plenty of yeast in suspension, busy cleaning up intermediate alcohols, but not enough to make your beer taste like hamburger when you return. Good luck whatever you do. If you leave it in the primary, it'd be nice to hear how it turns out in 6 months.
Hah! Woops. Welcome back gunny!
I've made beers where the alcohol bite made it undrinkable (for me; I gave them to a friend who sucked them down). If you haven't bottled, you might consider either watering it down (I'm sure that will draw some ire) or hopping the crap out of it and inventing a new style. The hops would (IMO) cover some of the alcohol.
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GySgtLynn
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I have decided that I am going to let this sit in a secondary until at least Feb. If it starts to mellow I will continue to age it until it's good. If by Feb there is little to no improvement I will explore other options. Thanks for all the advice.
Yup that's what I was thinking
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