Effect
Hop extract brewer
- Joined
- 22/8/08
- Messages
- 1,666
- Reaction score
- 1
Hi there,
I have had a few thoughts regarding conditioning / lagering. This, however, has nothing to do with yeast flocculation. With bolder beers, such as barley wines, stouts etc, where a conditioning/lagering time will help improve the beer, help it smooth out some rough edges etc, or for the bittering hops to calm down a tad. It has gotten me thinking about no-chilling and how long one leaves it in the cube.
I have a barley wine in the cube (has been for 4 months now). I wanted to ferment it out (ideally 1 week after brewing) and let it sit for 6 months to condition and smooth out. Will I need to still do 6 months or has the 4 months in the cube already started to do that for me?
Could the same be said for, say, a munich dunkel? Instead of lagering for 6 months after fementing, cube it for 3 months, ferment for 1 week primary, 3 weeks secondary and 2 months in the keg. Because all up that is 6 months...
Cheers
Phil
I have had a few thoughts regarding conditioning / lagering. This, however, has nothing to do with yeast flocculation. With bolder beers, such as barley wines, stouts etc, where a conditioning/lagering time will help improve the beer, help it smooth out some rough edges etc, or for the bittering hops to calm down a tad. It has gotten me thinking about no-chilling and how long one leaves it in the cube.
I have a barley wine in the cube (has been for 4 months now). I wanted to ferment it out (ideally 1 week after brewing) and let it sit for 6 months to condition and smooth out. Will I need to still do 6 months or has the 4 months in the cube already started to do that for me?
Could the same be said for, say, a munich dunkel? Instead of lagering for 6 months after fementing, cube it for 3 months, ferment for 1 week primary, 3 weeks secondary and 2 months in the keg. Because all up that is 6 months...
Cheers
Phil