So…what is the minimum time for proper aging of an ale? Something like an Imperial Stout?
My brewing partner’s wife is putting the pressure on to have it on tap…and soon!
For an Imperial Stout it would probably take around 2-3 weeks for fermentation to complete. It could be done sooner or take a little longer depending on what the yeast are doing. After that you could bottle or keg, but this could be a bit boozy and harsh at this point. So, an Imperial Stout will probably taste better with some age on it so the flavors can meld together at around 3 months or more.
That’s longer than what I would have thought.
We are preparing to brew an Imperial Stout now (third time on this recipe). Ferment for 3 weeks at 65F (Fermentis S-33 yeast), then keg and lager at 34F for about 8-9 months. Scored 37 in first round of 2019 AHA Homebrew Competition.
Jim
If you’re looking for the minimum time, it could be done in a couple of weeks. If you are looking for best flavor, it will take longer.
Did you make it to round 2?
Nope. But still proud of the 37. We entered this year’s batch but the competition is on hiatus for now.
Jim
As you should be. Off topic, but I entered a Czech Pils in the Bluebonnet (largest brewers competition in the USA), and scored 34-37 by the judges. This was a fine beer, every bit as good as Pils Urquell. Never made it out of round 1.
I am highly suspect of judges, their subjectivity, and the whole judging event.
I am not so suspect of a beer judge’s subjectivity, but each one has different biases as well as senses (smell and taste).
What were their comments on your Czech Pils?
I discarded the score sheets some time ago, but overall the comments were quite positive, such as “True to style”.
After reading on brulosophy about scores at competitions, using the same beer and getting diverging scores and comments from the 3 judges, it makes me wonder.
Yes, bias will enter in. As will sensory fatigue.
I think it would be interesting to brew a batch, keg it, bottle from the keg, and enter a few bottles in the same competition unbeknownst to the judges to see if the bottles are judged differently. Has this been done?
I entered an 9.5% abv imperial porter in two separate comps; one at about 3 months old and the other at about 9 months old. The 3 month old bottle scored well but I can’t remember specifically. The 9 month old bottle scored a 40 and went to BOS round.
Nice! Similar here too but I put mine into a 25 gallon Wigle Bourbon barrel for 11 months in the cellar. I can’t wait to do it again.
I feel like they’re ready when they’re ready. I haven’t been able to nail down a consistent time frame.
Like good BBQ — it’s ready when it’s ready. My beers are ready when I need them. [emoji23]
I use the same four stage pipeline for all beers whether Ale or Lager: (1) ferment, (2) cold crash/cold condition/lager, (3) on deck/finish conditioning/finish lager, (4) tap/drink/enjoy. That way, in reference to timeline, I don’t concern myself with wether I am fermenting with one yeast or another.
Regarding sensory fatigue. It’s been decades since I let my judge director cert. lapse., but I never understood why there was no required cleansing of the palette required between judging each beer. Maybe it’s done now, I don’t know. A simple piece of bread restores taste receptors back to neutral so the next beer is not disparaged. Actually a whiff of O2 IMHO should also be administered between each as “nose” is intricately tied to taste. Time for a home brew now.
Jim
I would not even attempt an imperial stout on a shortened time frame no matter who requested it.
What do you consider a shortened time frame? And great sig line! ;D
As Denny and Brewbama say, it’s ready when it’s ready. However, I brewed a RIS with a local brew buddy for the first round of the NHC in late January. I have a keg of it on tap right now and we both agree that it has improved immensely with that amount of aging. That said, your olfactory nerves and your taste buds will tell you when it is ready.
Imperial Stout is one of those tricky styles too. It has a large range of possible alcohol content with a similar dizzying range of potential ingredients.
I lean more towards the Old Rasputin type and never brew them over 9%, so I don’t have to age them very long before they are tasting great. It’s very subjective but also depends on the recipe. Even with clean fermentation, I can imagine age is required on “bigger” versions, if only to let the higher alcohol content meld and mellow.
Like the Isley Brothers said, “It’s your thing, do what you want to do.”