4 Questions
#1
Posted 06 November 2009 - 10:13 PM
#2
Posted 06 November 2009 - 11:37 PM
Just about any beer with exception to high gravity beers are good to force carbonate. Hefeweizen would be a beer that does not need to age. I've always held the thought that this was a style that could go from kettle to glass in < 10 days.1. Is a Bavarian Hefeweizen a good beer to force carbonate or do you need to bottle for best results? I just got a kegging system and I want to brew a Bavarian Hefeweizen first.
Abbey and Saison strains are saccharomyces. It's brettanomyces in Lambics that you need to be careful with.2. I've read you're supposed to use seperate equipment to brew Lambics because it's hard to sanitize the bacteria involved. Does this go for other Belgian yeasts too, like Abbey or Saisons?
Some styles tend to benefit more from conditioning regardless of ABV. For example, stouts are below 7% abv but can benefit from aging. An IPA (on the upper end of the scale at 7% abv) with fresh hop aroma and flavor can be quite refreshing. I think it's a matter of preference.3. What is a higher alcohol brew (say 7% abv and higher) that does not need to age too long to get good results?
Can be done with all three, but I prefer to age in either keg or bottle. Problems with aging in secondary are that you will need to add viable yeast if bottling, and you can risk oxidation.4. When you age a beer is it best to do this in the secondary fermenter? Or in the keg? Or bottle?
#3
Posted 07 November 2009 - 06:02 PM
Doesn't the issue with aging in secondary really depend on the length of time? If you're only aging a few months, it should be good to go without additional yeast added at bottling.Can be done with all three, but I prefer to age in either keg or bottle. Problems with aging in secondary are that you will need to add viable yeast if bottling, and you can risk oxidation.
#4
Posted 07 November 2009 - 08:48 PM
#5
Posted 08 November 2009 - 10:35 PM
#6
Posted 09 November 2009 - 04:50 AM
I was curious about that statement as well.Why wouldn't you want to force carbonate higher gravity beers?
#7
Posted 09 November 2009 - 07:54 AM
High gravity beers can certainly be force carbonated. I guess I was not clear why I do not like to force carb high gravity beers. I have a limited number of kegs and cold storage, so I would rather bottle my high gravity beers than have them tie up a keg for a year or more. I realize that once the beer is carbonated that it can be bottled from keg, but if I'm going to do this I would rather just bottle in the first place.Why wouldn't you want to force carbonate higher gravity beers?
#8
Posted 09 November 2009 - 08:42 AM
That's what I do to my Samiclaus clone. 14% ABV lagerWhy wouldn't you want to force carbonate higher gravity beers?
#9
Posted 09 November 2009 - 10:34 AM
This is exactly why I bottle some of my brews - high gravity and anything soured or complex that I want to enjoy over the course of many months or years.I have a limited number of kegs and cold storage, so I would rather bottle my high gravity beers than have them tie up a keg for a year or more.
#10
Posted 09 November 2009 - 06:00 PM
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