Aging Stouts, to keg or not to keg

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Aging Stouts, to keg or not to keg

Post  BassClefBrews on Mon Mar 29, 2010 11:06 pm

I was wondering how long everyone ages their stouts before serving. Also, is it bad to age it kegged with carbonation?
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Re: Aging Stouts, to keg or not to keg

Post  Whatever on Tue Mar 30, 2010 1:12 pm

I usually use the accepted beer aging equation...

stronger = longer

As far as aging under pressure in a keg I'm not sure, but I'd sure like to know, too.

My gut tells me that they are in that same environment in a bottle, so why not?

Additionally, IMO it is a waste of time to let something sit in secondary for several months only to rouse the yeast for bottling/priming.
The fresh yeast will produce additional fermentation by-products, and the flavors associated with them. It will then take additional time in the bottle for those flavors to settle out, and the flavor of the beer to mellow.

I find it much more time and flavor friendly to mellow in secondary for several weeks, and then bottle condition for several months.
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Re: Aging Stouts, to keg or not to keg

Post  BassClefBrews on Tue Mar 30, 2010 3:55 pm

I usually never do secondarys unless lagering. I wonder what Steve from Crown Brewing does?
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Re: Aging Stouts, to keg or not to keg

Post  Whatever on Wed Mar 31, 2010 5:34 pm

I do a secondary on everything, even if it just for a week or two. It helps to get the beer off all the nasties collected at the bottom of the fermenter.

I also do an additional transfer a few weeks after adding adjuncts like candy sugar to my belgians.

I wish I had multiple conical fermenters...then I would never have to siphon from a carboy again.
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Re: Aging Stouts, to keg or not to keg

Post  BassClefBrews on Sat Apr 10, 2010 9:45 am

So I did some more research, and the general consensus seems to be to rack the beer into the keg and let it age for about 20 days prior to carbonating. I didn't do this with my FES, but I did with my oatmeal stout. I'll post if there is any difference, even though I should have did it with the same recipe.
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Re: Aging Stouts, to keg or not to keg

Post  Seerunseen on Sat Apr 10, 2010 6:06 pm

I brewed a dry stout and after I bottled it, it has been aging for 7 months, and let me tell you, I think it is Delicious...personally I think a stout should age for at least 3-6 months for all the flavors to come out(depending on the variety)....I tasted it at least every two weeks, to see the changes in flavor and right now it is perfect I would have to say. It took 2nd in a comp. 4 months ago... The Judges said I should age it longer. Just my two cents.

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Re: Aging Stouts, to keg or not to keg

Post  BassClefBrews on Sat Apr 10, 2010 7:25 pm

Thanks. That's what I was looking for. The hardest thing sometimes, is letting it age before sampling it all away, which I've done before.
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