Brewing a smoked weizenbock this weekend. O.G. is expected to be around 1.084. Fermenting with a big starter of 3068. Since I sort of need this ready sooner than later, I plan on fermenting in primary for 1 month, then racking into a keg and infusing with some oak cubes (assuming F.G. has been reached)... Do you see any consequences to kegging so soon with a big 'bock' style beer such as this? I'm thinking in terms of off flavors. I've done imperial stouts before with a 1-month primary with good results, but I also let it sit in the bottle for a good 2 months before it started hitting it's stride. Has anyone else had success with brewing a fairly quick 'big' beer, and then carbing it up in the keg right away? Or, do you suggest I do a secondary with the oak cubes for an extra 1-2 months before kegging? Thanks!
If your starter is sufficient, you really shouldn't need a month in primary. 3068 is a voracious monster. DO make sure you have tons of headspace and a blow-off during primary. You'll need both. Done right? I'd see where your gravity is in two weeks. If it's not done, give it another week - but I'd be willing to bet you'll be there 2 weeks in. If so, rack it to secondary for a couple weeks. I'd keep it 'cool' but not cold at that point. It'll help the yeast drop out, but not so quickly as to stress it and you'll get some additional conditioning along the way. Personally, I'd skip the oak (because you'll already have smoke and the usual mix of weizen esters & phenols) but it's your beer & your call. If you want to use the cubes, add them during this secondary phase. Let it sit as long as you're able with minimal headspace, then keg when you need to. [edit] Forgot to mention... pitch at the low end of the temp range and try to hold it there through high krausen. 3068 in a big beer can generate some heat, and you'll end up with a huge banana bomb if not careful. OTOH - if that's what you *want*? Disregard. Pitch it at 66-68F and let it go.
Like your imperial stout, it will likely be drinkable at one month but won't hit its stride until three. If you need a beer quickly I wouldn't go with a high gravity style.
Thanks, I've used 3068 enough to know that it is a beast! My starter is on it's 3rd step-up and I've already had a blow-off in my 1500 mL flask. Planning on fermenting in a swamp cooler around 64 during vigorous fermentation, then slowly bring it up to room temp. I really can't keep it any cooler after that, cuz I'll be out of town 4 days after brewing it.. I do enjoy the banana esters that come from a higher temp, but I also like the clove that lower temps put off, so hopefully I'll find a nice middle ground. Thanks for the tip on the oak. I may just save it for another batch then, but we'll see. So if I were to skip secondary and just keg it after primary, would it condition in the keg the same way it would in the secondary?
....but I guess I'll really only know by tasting it. First, I gotta brew the damn thing After 2-3 weeks in primary I'll just try a sample and see how it is. If it's too hot I'll let it condition in a secondary for a while. If it's tasting ok then I'll go ahead and keg it up, and let it condition in there.
