Bradmont
Well-Known Member
A few weeks ago I got the brewing urge and threw together some random stuff I had lying around. It's a brown belgian-ish, OG 1.060, and I'd like input on how long I should wait before bottling it. I fermented it in an open container to promote funkyness, for three days, until the krausen fell then racked it into a carboy (with most of the yeast cake).
Here's what went in:
1.69lb Canadian 2-row
1.25 lb Munich
1.5 oz Cara-Pils
2.5oz Chocolate Malt
.5lb Corn Sugar (@ 15min)
2oz light brown sugar (@15min)
.7oz Hallertau @ 60min
.25oz citrus peel (about 50:50 lemon and clementine) @ 15min
1/4tsp coriander seeds @ 15min
.25oz Saaz @ 3min
And fermented with safbrew T-58. It was at about 1.017 when I racked, I'm sure alcohol production is done by now.
So, I guess the question is, how much would this brew benefit from bulk aging?
Here's what went in:
1.69lb Canadian 2-row
1.25 lb Munich
1.5 oz Cara-Pils
2.5oz Chocolate Malt
.5lb Corn Sugar (@ 15min)
2oz light brown sugar (@15min)
.7oz Hallertau @ 60min
.25oz citrus peel (about 50:50 lemon and clementine) @ 15min
1/4tsp coriander seeds @ 15min
.25oz Saaz @ 3min
And fermented with safbrew T-58. It was at about 1.017 when I racked, I'm sure alcohol production is done by now.
So, I guess the question is, how much would this brew benefit from bulk aging?