Tertiary ... please double-check me.

[Johntodd]

So I've made an "Imperial Chocolate Cherry style Stout". Notice my use of "quotes" and the word "style"? It's because: A) I've modded the recipe based on what I had available, and B) I've never had Imperial anything, so I wouldn't know if it tastes right!

Anyway, I fermented it for a week, then racked it onto sterilized (Campden) cherries from my own farm for a week, and just now racked off the cherries and into another clean fermenter.

So, how long to leave it there? I was thinking two weeks for aging/cleanup, etc.

My current calculate ABV is 9.19%

Your thoughts?
Thanks!
-Johntodd

 

[friarsmith]

Two weeks should be sufficient. Are you bottling or kegging? I have been happier with my imperial stouts, barleywines, etc after bulk aging a few months in a keg before carbonating & bottling.

 

[Johntodd]

I'm kegging. I went into it like this to establish my first pipeline. Both kegs are currently full and I anticipate at least a week before one goes light, but 2 weeks could happen, too.

If I were to purchase another keg, then might I keg this beer (after 2 weeks tertiary) and then put it in the fridge and let it chill and age? Would that help condition, or does the cold slow things down too much? It's an ale, so would I be lagering it at 38 degrees?

Thanks!

 

[friarsmith]

For bulk aging in a keg, I usually put the keg in my basement for 2-3 months and it stays around 58-66 degrees depending on time of year, then refrigerate for a week or so before carbonating and bottling.

You can certainly store & age your stout at 38. Cold storage might slow up the maturation a little bit but certainly wouldn't be "bad" for the beer.

 

[Cyclman]

You might consider bottling at least some of it. A beer like that might improve significantly over time.

 

[Johntodd]

UPDATE:
I kegged this yesterday. It smells great and had a nice taste. Got it under gas and should be serving next Friday.

Thanks!
-Johntodd