Author Topic: Secondary fermentation and aging questions.  (Read 1767 times)

Offline A.T.Hobo

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Secondary fermentation and aging questions.
« on: July 25, 2016, 01:09:03 PM »
Been a little lazy for the past 2 years. A couple of weeks ago, I brewed 3 all-grain 10 gallon batches of beer. I brewed a 2-Hearted clone, Blueberry and a chocolate/coffee Porter/Stout. After Primary fermentation (which I ran a little over because the yeast was a little over a year old), I have racked all to a secondary. At that time I dry hopped the 2-Hearted, added blueberries to the Blueberry and cocoa hips/cold brewed coffee to the Porter/Stout. The question is, how long can I safely allow each brew to sit in the secondary?? AND in aging the Porter/Stout, do I just leave it in the secondary or keg it and just let it age in the keg and for how long??

Offline Oddball

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Re: Secondary fermentation and aging questions.
« Reply #1 on: July 26, 2016, 04:46:13 AM »
I've left brews in secondary for multiple months without any issue, the only problem i could see with yours is that you've already done your additions. So those flavours will probably continue to get stronger, particularily the chocolate/coffee one, and the hopped one may get grassy tasting after a while.

Offline A.T.Hobo

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Re: Secondary fermentation and aging questions.
« Reply #2 on: July 26, 2016, 06:29:17 AM »
True. At the 1st chance, I think I'll keg all, carbonate. Maybe let the chocolate/coffee age from there. And go ahead and enjoy the other 2 brews.

 

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