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Master
Joined: 30 Jan 2016 Posts: 171 Location: Virginia Beach, VA
Drinking: Naked Singularity Stout, Hurricane Bohemian Pilsner, Pineapple Cider, Ich bin ein Berlinerweiss, AbbyNormal Glutton Free Lambic
Working on: Vienna Lager. Witty name to follow.
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Link Posted: Fri Sep 30, 2016 3:49 pm Post subject: Looking for ideas for a lager and beer that needs to age. |
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So, I was involuntarily recalled to active duty in the Navy. (yeah, wife is THRILLED.. Not.) War's over my behind.
What this means is I have the following things going on:
On tap:
Murphy's Law Imperial Stout
Pineapple Cider
Carbing up:
Bitter JO IIPA (Bitter is the attitude, not the style)
Just transferred this out of my conical yesterday. Keg for me on gas, keg for my friend who made the original batch.
In the Fermenter:
Pear-Apple-Strawberry Cider. Went in last night as soon as the conical was sanitized. These are usually done in a week or so.
Equipment I have:
Grain Mill
50A BTB system.
It's a pseudo Kal system, I have a 15g HLT, Keggle MLT, and a cheap 10g Boil kettle. Slowly upgrading as finances allow.
Stir plate/flask for making starters
14 gallon SS Brewtech Chronical BME. Has cooling and heating.
It all lives in my garage in Virginia Beach. I have a foam box I'm building to insulate the fermenter. Cold source is a keg of sanitizer/water in my kegerator. It will hold down to about 47F at current outside temps with a pretty vigorous ferment going.
Here is what I have for time:
Oct 14 or so I leave for Afghanistan until somewhere in the Christmas-New Years window.
February 17 I leave for up to a year.
What I would like to try:
Do some sort of Lager beer, thinking a Pilsner type. I would be able to brew it and get it running before I leave. It would be in the temp controlled conical for the time I am gone. So about 60-75 days. I think I could get it brewed somewhere around the 7th, and then on the 13th is the last time I would be able to do anything to it until I return. FWIW, I left a batch of Electric IPA in the then plastic bucket fermenter in my closet for almost three months back in February and it turned out awesome.
Then, when I come back, brew something that would be completely ready to store long term in a keg by Feb 14 or so.. So whatever it needs be it dry hopping, or whatever, it needs to be out of my conical and in a keg where it can just hang out either at room temperature or at Fridge temp for at least six months.
I'm normally an Ale, Stout, Porter guy for homebrew, only because lack of temp control kept me there until this batch of BitterJO which was my first batch in the conical.
Any ideas for styles, recipes, etc would be appreciated. I'm sure there is some awesome beer out there I've never considered either because I lacked the temp control for fermenting other than ales, or I was too impatient to want to have a keg of something aging for 6+ months.
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Master
Joined: 30 Jan 2016 Posts: 171 Location: Virginia Beach, VA
Drinking: Naked Singularity Stout, Hurricane Bohemian Pilsner, Pineapple Cider, Ich bin ein Berlinerweiss, AbbyNormal Glutton Free Lambic
Working on: Vienna Lager. Witty name to follow.
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Link Posted: Fri Sep 30, 2016 3:59 pm Post subject: |
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Forgot to add:
I also have pure Oxygen available to oxygenate the wort. (and a stone on a tri clover)
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kal Forum Administrator
Joined: 12 Dec 2010 Posts: 11121 Location: Ottawa, Canada
Drinking: Pub Ale, Electric Creamsicle, Mild, Pliny the Younger, Belgian Dark Strong, Weizen, Russian Imperial Stout, Black Butte Porter
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kal Forum Administrator
Joined: 12 Dec 2010 Posts: 11121 Location: Ottawa, Canada
Drinking: Pub Ale, Electric Creamsicle, Mild, Pliny the Younger, Belgian Dark Strong, Weizen, Russian Imperial Stout, Black Butte Porter
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Link Posted: Fri Sep 30, 2016 4:44 pm Post subject: Re: Looking for ideas for a lager and beer that needs to age |
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Master wrote: | ...or I was too impatient to want to have a keg of something aging for 6+ months. |
Few beers need that sort of aging. I have a 5% German Lager that I brewed recently that went like this:
Aug 21: Brewed. 1.048
Aug 22: Chilled to 50F and pitched W-34/70 lager yeast. Fermented at 52F.
Aug 27: 1.012. Raised temp to 66F for d-rest.
Aug 31: 1.008. Racked/added gelatin.
Sep 02: Kegged. Placed in conditioning fridge at 32F and hooked up to CO2.
Sep 26: On tap
So just over 5 weeks from grain to glass. An extra couple of weeks of lagering may help, but it's certainly very clean/crisp/drinkable now. Most ~5% lagers I try and leave at least a month at ~32F before they're tapped but in this case ~3 weeks was fine (exactly what most commercial breweries do with their lagers).
Even my 10% RIS (which I just brewed again 2 days ago - video here and here) is immensely drinkable after only a month in the keg. I do still have it on tap after 2 years and it's certainly different/smoother now, but it was very approachable early on too.
Kal
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