Sometimes, unplanned events help us brew

Brewing Processes
1

In mid February, I brewed 10 gallons each of my standard Amber and a RIS.  I was just about to get both into a keg, and ended up in the hospital for three weeks.  (eeeek!, I’m all better now)

Anyway, I got my girlfriend to keg it for me, but as she didn’t know how to carbonate, we just left it at about 40 degrees in the keg for a month.  Finally carbonated and low and behold, the Amber is terrific.  I brewed the RIS for a friend, and they really raved about it.  (not my style, so I don’t know)

Anyway, hopefully this will teach me some patience.  (probably not)

2

Wow. Three weeks. Must have been pretty sick man. Glad you’re out and better now.

The GF sounds like a keeper. If she can figure out how to carbonate she might be marriage material. :wink:

At 40f the beer sounds like it was in great conditioning conditions. Got a special name for the brew?

3

I call my Amber, “Agnew Amber” after a small town near my place.  First time on the RIS, so no real name other than “Recipe from BCS”  LOL.

(yea, 3 weeks was a long time.  Modern medicine is amazing, I’m brewing again for the first time on Saturday)

4

Nothing like a little aging on a malt-forward beer to really bring the malt characters out cleanly.  Glad to hear you got some help in your time of need.

Maybe call your RIS ICU?

5

Good idea.  but that does bring up the question.  And I asked because I’ve never been able to really age my beers.  Is it better to age carbonated or not?  Does it matter?