Aging, Lagering/ Cold Crashing
I've got a large belgian Dark Strong Ale on thebrewing cards thisyear, and as I'm looking at a long period without brewing I figured I might be able to brew something big, and let it ages for a long time.
the OG is around 1.080-90, with the FG probably around 1.020-ish.
The plan is to ferment for 2 weeks, then rack to glass carboy, for extended aging. an additional period at standard temperature, then down to low temperatures, for aging, as I won't be able to to anything with it.
Questions: How long can I leave this in the carboy for before I should be racking to another vessel, or bottling it?
The second question is what temp should I be "lagering" at?
I'm talking probably 3 months on the sidelines.
My recipe states to ferment for one week, and rack to secondary for 6 weeks, for clearing and aging. So I figure I can still follow the lines of this, but ferment for 2 weeks, rack off the bits and pieces, then seconary for another maybe 2 weeks, for finish anything else off, and then bulk age in glass for around 12 weeks at low temperatures.
Cheers.
Replies to This Discussion
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Permalink Reply by Crusader-Rob on
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Thanks Dougal, sounds like a pretty solid idea to me.
Very similar to aging Wine I think?
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I have a 19litre Corny Keg... Can I age in that? Rather than buying glass? It'll fit in my little fridge then too.
On a side note, after fermentation, for a Belgian Strong ale, I was thinking about splitting a 3-4litre batch out and aging on something else? Any recommendation?
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If I age in the keg will I have to ease the pressure periodically??
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Permalink Reply by Hillman on
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If you made a spunding valve you could carbonate in the keg.
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Permalink Reply by Robert McLeod on
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Or - if you dont feel like trying to hunt out the parts, you could buy this
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