9 replies to this topic

[VirginiaBeach]

Hello allI combined 4 questions into 1 post so I don't flood the forum: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.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?3. What is a higher alcohol brew (say 7% abv and higher) that does not need to age too long to get good results?4. When you age a beer is it best to do this in the secondary fermenter? Or in the keg? Or bottle?Thanks

[BarefootBrews]

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.

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.

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?

Abbey and Saison strains are saccharomyces. It's brettanomyces in Lambics that you need to be careful with.

3. What is a higher alcohol brew (say 7% abv and higher) that does not need to age too long to get good results?

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.

4. When you age a beer is it best to do this in the secondary fermenter? Or in the keg? Or bottle?

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.

[ColdAssHonky]

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.

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.

[Jimmy James]

I like to bottle my Weissbier because I like to get some yeast swirled up and in every glass. Brett/lacto and other bugs used for sour ales or lambics can easily be cleaned from glass carboys and kegs or bottles, normal cleaning and sanitation procedures should be good enough. Plastic fermenters that scratch easily and oak barrels on the other hand will harbor those critters. I used to keep my equipment separate and then figured it was a waste of effort and now I don't bother - beers turn out the same for me either way.Agree with beerpants on aging. I will bottle 5 gallons of lambic this weekend that's been in secondary for several months. I am going to mix in a hundred mL or so of a starter I have going for my brew session tomorrow so there'll be some fresh yeast to carb up the bottles. In general I find it most convenient to age ales in carboys or bottles, and to age lagers in kegs.

[VirginiaBeach]

Why wouldn't you want to force carbonate higher gravity beers?

[ChefLamont]

Why wouldn't you want to force carbonate higher gravity beers?

I was curious about that statement as well.

[BarefootBrews]

Why wouldn't you want to force carbonate higher gravity beers?

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.

[Stout_fan]

Why wouldn't you want to force carbonate higher gravity beers?

That's what I do to my Samiclaus clone. 14% ABV lager

[Jimmy James]

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.

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.

[gnef]

I just buy more kegs. Once I went to kegging, I just can't imagine having so many bottles around, especially with my organization/laziness. I wouldn't know what is what. Keeping those in kegs, also allows me to take small samples to see the progress without having to sacrifice a full 12oz of the beer.