Is anyone else going to force carb this beer? I'm thinking I'll keg this at the end of the summer and bottle the majority of it from the keg for long term storage and swaps.
I'm with you on that one, I just didn't know if the brett presence changed matters at all.
Good luck! Definitely report back once you get the comments. I did the primary oaking only and will do a force carb as well so I'm sure ours will be pretty similar. I'd like to know how it does since I'll save some for at least one competition in the fall.
Honestly, it sounds like you just need to give it more time. The best thing about a beer like this is that it will age gracefully for years.
Would it be too late to oak this thing? I never really got around to doing it. I have two batches and was thinking of adding some med toast french oak to one and leaving the other without. Though how long does it need to sit on the oak to give enough character to the beer? I really don't have much experience oaking a beer this big.
Golddiggie said:Anyone thinking about what to make this year???
A big holiday ale? Maybe a little spice and/or oak.
A really big saison?
bierhaus15 said:I would be a bit leery of aging a spiced beer so long. I haven't had many spiced examples that taste better at 10+ months than at 5.
This probably wouldn't be too popular, but I'd love to do a Dopple or Eisbock.
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