Just bottled an IPA that was in fermentor for 2.5 years

[j1n]

Unwrap your head from styles and try viewing this as an experiment with nothing to loose but a little free time. If that is offensive to you, then you are missing the spirit of homebrewing and experimentation.

i don't need to unwrap my head. My goal is to produce good tasting beer that i enjoy drinking. This doesn't go along those lines. Also this isn't an experiment, it was an accident.

I just posted my opinion, it seems like you and some others are offended by what i said. Sorry im not as optimistic as everyone else in this thread. you may think im being negative, but to me, im just being realistic. sorry if that offends you.

 

[Frostbrewer]

Sub'd. This is interesting stuff

 

[NickTheGreat]

Another fascinating aging thread.

I like the name 900 day IPA. LOL!

 

[Andyoesq]

I don't know why there are negative responses here.
It is like finding an old bottle of Billy Beer or New Coke.
Who cares how or why it was found, or whether or not it will win a pedigree award for the ultimately representation of an IPA.
It is an opportunity which no one else here has had - find out what happens to an IPA fermenting for 2 1/2 years. It is cool, regardless of how it turns out.
And if it is still drinkable, we can learn something from the experience.
I say rock on, and let us know how it tastes.
Or better yet, video and youtube opening and trying the first one.

 

[m00ps]

Kind of in the same vein...I accidently dry hopped an IPA in a keg for 4 months. It was whole Citra hops and it sat in a purged keg at room temperature the entire time. I tapped it last week and its great, no grassy vegetal flavors. The hops are still in there too

 

[fanch75]

People have had lots of questions, so I updated the original post with the best answers I can give.

 

[compumasta]

I too would like to hear the results from this. I kinda hope it turns out to be something really cool.

 

[Travestian]

Very interesting indeed! At the very least it will get you drunk. Or sick. Or both.

 

[Moose_MI]

Whatever you do don't pitch your next batch using the entire yeast cake..that's over pitching and can lead to off favors. Oh, and you really should wash that yeast before storing it because residual hot break, trub, and hop matter will ruin the next beer. When you are ready to reuse that yeast PLEASE be sure to use a starter or it will lead to off flavors. And WHATEVER you do make damn sure you cool your wort all the way down to your desired fermentation temperature or it will create off favors

I will look forward to your endless gratitude in approx 2.5 years ...

 

[joshesmusica]

i would honestly do as one person already suggested and pop one cap to see if they're actually carbing up. obviously it's not going to waste your time if they don't, but now that we're all so excited to read about (possibly see?) the results, you should definitely try to take measures to get them carbonated. if you're not wanting to put in the work to uncap, put back in bottling bucket, add priming sugar, then bottle again, at least pop the caps and pour a little dry yeast in each bottle.
i really can't understand the negativity from some of the commenters here. i don't even hear much of an optimistic tone from the majority of the people here. plenty of people that are realists that know it's likely to not taste so good, it's more than likely to not carb up at this point, and yet it's a very natural, human characteristic to be curious. if you're not curious, fine, no need to comment, just walk away...

 

[The10mmKid]

I'm in.
Hoping it turns out just good for you Fanch. It will suck if it's "Almost Heaven" tasting, as I just can't brew another beer to age.

I'm already getting impatient doing Barleywines and I'm just beginning a Solera . . . I won't survive!

'da Kid

 

[petey_c]

I read the whole thread and had several comments to make.
fanch, I am one of the crowd who says let’s try it out!
I probably woulda made up a new dry hop, then some new yeast, just to make sure it’ll carb.
Snakeridge, “Yeah, I'm pretty impressed there wasn't more wildlife in that bucket.” Yeah, me too.
Madscientist451, I would’ve also tasted it before bottling…
J1n, You’re wrong, “Also, this isn't an experiment, it was an accident.." It IS an experiment, after an accident. What’s the worst that’ll happen, bad beer? That may happen anyway.

 

[AK7007]

Im not sure what exactly your going to learn other than there is a reason nobody ages an IPA.

Yes, style of beer does matter when aging. I would never age an IPA and i wouldn't mind dumping it if it were mine. its not hard to make more....

It might not be hard to make more, but it takes 2.5 yrs to wait for another opportunity like this. :cross:

 

[madscientist451]

Tasting beer out of the primary is something I have never done. I've brewed probably ~10 batches.

I always take a gravity reading before bottling, and then taste the sample, If there is some kind of off flavor, I want to know about it. If it tastes good I want to know about that as well.

 

[brew_ny]

I always take a gravity reading before bottling, and then taste the sample, If there is some kind of off flavor, I want to know about it. If it tastes good I want to know about that as well.

me too I want a taste before I keg just because

 

[joshesmusica]

i try to taste it at every gravity reading. which for me happens:
1) about day 5 when i crank up the temps.
2) about day 9 when i go to dry hop
3) about day 14 when i cold crash
4) bottling day

some people will say it's a waste of beer from the final project, but i'm in this in order to learn, and it's not like i'm drinking the whole sample every time. i sanitize everything thoroughly with starsan, and then pour half the sample back, drink the other half. by doing all of this tasting, i can also see if any particular step needs a little longer before i move it along.

 

[VegasBrew1]

Man, if you're trying to get me to age my beers for 2.5 years in primary, that will really screw with my pipeline! I do hope it's drinkable. I haven't dumped a batch yet, but only 11 batches brewed.

 

[fanch75]

Whatever you do don't pitch your next batch using the entire yeast cake..that's over pitching and can lead to off favors. Oh, and you really should wash that yeast before storing it because residual hot break, trub, and hop matter will ruin the next beer. When you are ready to reuse that yeast PLEASE be sure to use a starter or it will lead to off flavors. And WHATEVER you do make damn sure you cool your wort all the way down to your desired fermentation temperature or it will create off favors

I will look forward to your endless gratitude in approx 2.5 years ...

Okay I think we have a disconnect here. I did not pitch this batch on an old yeast cake and in fact I have never re-used yeast. I brewed the can/DME, added water, cooled it in an ice bath, and pitched the yeast from the packet that came with the Coopers kit.

 

[Moose_MI]

Okay I think we have a disconnect here. I did not pitch this batch on an old yeast cake and in fact I have never re-used yeast. I brewed the can/DME, added water, cooled it in an ice bath, and pitched the yeast from the packet that came with the Coopers kit.

The only disconnect is my sense of humor.....I was being sarcastic...

 

[fanch75]

Whoops, my bad. I know zero about re-using old yeast so the whole thing you were saying sounded reasonable, ha.

 

[Frostbrewer]

He was simply poking a little fun at the long held myths concerning off flavors and anecdotal advice regarding yeast handling.

Just like the myth of autolysis.

 

[mtnagel]

*my dad kept a can of hudepohl lager, from Cincinnati - for about 34 years now. is the color of the Bengal's team helmets. useless swill of course, but i'd like to inherit it when the time comes.

Are you a Bengals fan? Huge fan here, as frustrating as it is. I lived in the Ohio Valley for 22 years, including 11 in Cincinnati. We are a QB away from being an elite team. All that talent squandered by bad Andy Dalton decisions. Frustrating. Who Dey?!?!

Have you guys seen this - BeerMumbo.com chugs 25 year old beer, hilarity ensues

te-wa, I would not recommend drinking that beer

As for the OP, add me to the list of people saying you will probably have to add some yeast to get these to carb.

 

[SwissRico]

Next time dry hop it for a week then add half a packet of EC-1118 at bottling to ensure carbonation..

Ha ha *next time*!?!

Really interested to find out how it tastes..

 

[Paradigm]

I'm really excited to the results. I'm impressed it survived 2.5 years!

 

[Helloworld]

I can't wait to see how it turns out.

 

[ImNoExpert]

Sounds good.

 

[spearmintskies]

So are you gonna crack a bottle open for us or do we have to wait the next few months?

 

[dwhite60]

I've been slowly working my way through 5 gallons of Russian Imperial Stout I bottled in ...


1997.

There is yeast sediment in the bottles. I should have left it in secondary longer to let more yeast settle.

But back to the point. This has developed NO off flavors over 18 years. It's still got the original bitterness.

My bet is your 900 Day IPA will at least be drinkable.

All the Best,
D. White

 

[fuzzy2133]

So are you gonna crack a bottle open for us or do we have to wait the next few months?

After 2.5 years whats your rush? Another 2.5 years to carb up will not hurt

 

[midfielder5]

C'mon man, chill one down and drink it tomorrow! I drink flat beer all the time, after siphoning to the keg and there is a bit extra. and of course the hydrometer sample.