Aging a stout : how long, how warm/cold?

Discussion in 'Homebrewing' started by ronobvious2, Aug 23, 2015.

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  1. ronobvious2

    ronobvious2 Initiate (0) Aug 24, 2010 Tennessee

    The NB Chocolate Mike Stout is in the 'can'. What now? Chill in the keezer? Sit at room temp under some pressure? How long?
     
    #1 ronobvious2, Aug 23, 2015
  2. aobrehm

    aobrehm Initiate (0) Jun 18, 2015 Oregon

    Can you give us more info about the stout? What is the OG? What is "room temp" at your place? Any other fun tidbits?
     
    #2 aobrehm, Aug 23, 2015
  3. ronobvious2

    ronobvious2 Initiate (0) Aug 24, 2010 Tennessee

    Room temp is 72-75F, OG 1.051
     
    #3 ronobvious2, Aug 23, 2015
  4. inchrisin

    inchrisin Pooh-Bah (2,013) Sep 25, 2008 Indiana
    Pooh-Bah

    I've found that even my RIS beers shape up in three to four months. Nothing much over 8% here. Good pitch rates, aeration, and consistent fermentation temps help shape a beer up quickly. If you do that, you're good to go in a few months. If not, then add a few more months. It can sit under pressure, at room temp, and still stay fresh for about 8-12 months, so there's no rush.

    Stouts are last in line on my 6 tap keezer. I keep them around 60F in the basement until one of my other dark beers kick. The hop-forward beers always get to go first.
     
    #4 inchrisin, Aug 23, 2015
    Last edited: Aug 23, 2015
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  5. bgjohnston

    bgjohnston Initiate (0) Jan 14, 2009 Connecticut

    Everything I have sits in the basement after packaging. 55° in winter, topping out at maybe 62° in summer.
     
    #5 bgjohnston, Aug 24, 2015
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