Long term aging options, what would you do?
I just racked my 9% imperial stout on some cold brew and bourbon soaked oak chips into an purged keg. I’ll carb it the first week of December for Christmas gifts and such. I’m on a third floor apartment that gets pretty warm during the day. My aging options are a closet that is ranging from 70-77 F or 55-60F in my fermentation chamber when I’m not brewing a beer then back in the closet. Last year I just kept it in fermentation chamber the entire time through a wide range of temperature swings, including cold crashing. Trying to keep it more consistent this year. Open to all thoughts. Thanks!
Posted Jul 27, 2018, 10:39 PM UTC
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Are the chips in a bag you can remove? You probably won't want those in contact with the beer more than a couple weeks or you'll be drinking liquid oak.
Even if it’s just a half an ounce? I did it last year and it was delish!
With that little probably not an issue. Warmish storage shouldn't hurt the beer much. Probably kill off some of the more delicate aromatics of the coffee.
What about 38 keezer? Too cold for aging?
If you're aging a few weeks it probably won't do anything. Month's, maybe. 9 percent shouldn't need to age too long though