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Discussion of all issues pertaining to beer yeast and fermentation.
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The Professor wrote:phish 2160, you're absolutely on the right track. No need to be in a rush.
In my experience (let's just say it's a LOT of years), 3 months in secondary isn't long at all for a Russian Imperial (I routinely go longer than that for RIS and similarly strong beers ...up to 5 months even). A slow fermentation will continue there and depending on your starting gravity, the beer could easily still be slowly fermenting at the end of 3 months. Slow is good. A strong beer like that is always going to taste better with age on it anyway.
I wouldn't even think of taking out of secondary before 3 months, and would probably leave it longer. Sure, it will be drinkable and tasty at that point, but it will get better if you leave it alone.
Make another brew not quite so hi-test to drink in the meantime. As long as your sanitation was A+ good, I don't think you'll regret waiting.
Cheshire_Cat wrote:What about tempature? I have my RIS in a secondary now but after reading up some it seems best to keep it at cellar temp. Unfortunately the best I can manage is about 70 give or take a couple degrees. Since I can't maintain cellar temp would it be better to age in the bottle?
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Waylit wrote:That's a long time in secondary. Unless you plan on adding oak chips, just age the beer in bottles or a keg.
Karl750 wrote:Waylit wrote:That's a long time in secondary. Unless you plan on adding oak chips, just age the beer in bottles or a keg.
Bulk aging in a carboy sounds like a great way to possibly oxidize your beer before it's time. I bottle mine as soon as they're done fermenting. They age well, score great and are uniform in taste from bottle to bottle.
S.Scoggin wrote:why would it be a risk of oxidation aging in the secondary?
Karl750 wrote:S.Scoggin wrote:why would it be a risk of oxidation aging in the secondary?
...because you're exposing your beer to oxygen for a long period of time. This is why I would recommend you age in a purged keg or just bottle it.
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