just cracked 8 month old vanilla robust porter. time has done this baby well…funny how that works ;D
this will be a fall/winter favorite. had the recent pleasure to try an AHA members RIS…loved it and will have to get a batch going so i can enjoy it next year!
I had a RIS that tasted best after 1 year. Too bad I already drank most of it at the time. Big beers sometimes need some time for all of the flavors to meld together.
+1. That’s my biggest problem - I nail a big beer, it’s good at 3 months, and it’s hard to keep my hands off for a year. Luckily, on a recent swap with a fellow brewer, I found a couple tasty bottles of my RIS that I didn’t know existed (they were a little over a year). If I’d known they were there, they’d have long since been drained. ;D
That post title makes it sound like you were eating an 8 month old baby or some kind of animal.
I had a weizenbock that was bottled off the keg about 2 years ago last night. It was tasty. Also had a porter that I found in my closet that’s been there for probably 8 or 9 months. It was amazing. It had mold around the cap, haha.
That’s why bottling is so fun, when you find those mystery bottles. Feel a bit sorry for the people who write off bottling for good when they start kegging.
yeah this was kegged. i do bottle my hefeweizen and wit and few others - mostly just bottle a few from the keg to keep a samples for reference and to see how some beers age.
Ha! +1 to that!
One of the pluses for making 6 gal. batches is that, if you keg 5 gal., there’s still 10-12 bottles that you can squirrel away.
Yeah, that is fun to do. I’ve just been bottling off the keg to turn batches over quicker if I want something else on. Kind of the best of both options for me.
+1 to bottling off the keg. I have gone to half liter brown PET bottles for an easy way to store - I can re carb them with a carbonator cap, too, if they don’t hold the carb well or need a bit more carb at serving.