Need some advice for a unique situation

If you dont want 5 gallons why not do 2.5?

 

It's not a bad idea, but I wouldn't suggest a big (high gravity/ABV) beer like that for your first batch. I would learn the basics first. And as Mag00n said, you don't have to make 5 gallons.

 

For your first batch i would recommend doing 1 gallon. That way if it turns out like crap, you'll be less discouraged about wasting a larger batch, plus if you're unsure about what exactly you want to brew, you have the flexibility to brew 2 or three 1 gallon batches of different styles.

 

You'd be surprised how quickly 5 gallons can go. Between drinking them yourself, and giving them out to friends and family it goes quick.

 

Another vote for doing a half-batch, something in the 2.5-3 gallon range.

 

What makes you think that all beer needs to be drank right away. I have had kegs on tap for three months. For some styles I let my keg sit for six months before I tap it. You will not have any trouble drinking five gallons of beer. Also there is nothing wrong with extract brewing except the expense Good brewing!

 

It would be better to go with the smaller batch if you have your mind made up that you don't want 5 gallons of the same beer, and it's always a good idea to start with an easier style and not go with a big, high ABV beer until you know the basics of the process and know how your equipment performs. Get in a couple smaller batches of something else you like until you are comfortable, then take a shot at a 5 gallon batch of one of the bigger styles. That way you will a lot more confident that the beer will still hold up when you open a bottle a couple years down the line.

 

Brew whatever style kit that you think you will like. If it's a strong beer then use double the yeast. If brewing a half batch (2.5 gallons) then use a full pack of yeast if dry yeast, or 2-3 packs if liquid yeast. Use distilled water. Ferment cool in the low to mid 60s if possible. Be patient. Don't rack the beer too early. Just leave the beer alone until fermentation has obviously ceased -- krausen falls and specific gravity is no longer changing -- for strong ales this will typically take a good 3-4 weeks. Bottle and enjoy.

 

Not trying to do a wet-blanket impersonation, but your idea of brewing a high-ABV batch once a year for aging is flawed.

First, drink some of your friends beer. Is it really good? Drink it when he's not around . . . maybe serve it to others. If no one is jumping up and down about it then don't expect your co-brewing to be anything spectacular. In my circle of brewing-friends no one will look you in the eye and say "your beer has poor malt character, or too astringent, or oxidation likely present", feedback that while painful could help you with the next batch.

Jumping up to high-ABV/complex beers is a step up in the complexity of brewing. See "first" above . . . you've never done this and if your friend is a klutch then don't expect anything special and don't expect anything to age well (flaws become bigger flaws over time). Take with a grain-of-salt how brewers evaluate themselves . . . how often does someone self admit to being an "average brewer" when in truth at least half of us fit that description. In my brew club there are experienced brewers who routinely make below-average beers.

Brewing can be fun and working with others is a good experience. But it sounds like you really aren't into it. The single biggest help for my ability to brew is to brew a lot. It's like driving a car, or sex, or target shooting . . . do it a lot and it becomes second nature. If you only played golf once a year what would you expect your game to be?

By your admission you enjoy big/complex beers and enjoy buying them. No shame at all here, this is an honest assessment of your druthers. Many (and I mean many) excellent beers you can buy and age. This is where I would put my emphasis. To humor your friend go ahead and brew something with him and enter it in a competition. The scoresheet will tell you/him how good you brew.

About a year ago there was a thread from a first-time brewer who was determined to brew Russian Imperial Stouts and barrel age them for 3 years. This is the equivalent of a pilot solo'ing in the space shuttle. I wished him well and did ask that he revive the thread in 2017 with the results.

 

Jim,

• How do you store your kegs for that duration? Are they constantly stored cold?
• Do you do this for only select styles? Would you store a hoppy beer for six months before tapping?

Cheers!

Jack

 

All of the discussion above should give you things to think about to make your choice, but if your friend is going to assist you during your brewing session, then I say go ahead and brew your beer of choice. If it turns out good, you'll easily find out how quickly you can drink a 5-gallon batch (or smaller batch if you choose). If you do the work under his guidance, then you'll get an idea of the process without any screw-ups along the way.

 

Without seeing a recipe to know if there are any special processes or procedures during the brewing stage (I doubt it), I think you and your friend should be able to handle it. My only thought is that you will need to know what a blow-off tube is, and use it instead of a regular airlock. Many popular beers have clone recipes in circulation somewhere, so Google it and see what you get. You may not find a 2.5 gallon version (if that's what amount you decide to brew), so you'll have to scale down whatever recipe you find, which is pretty straight forward and straight linear in the scaling (except for maybe the hops).

 

This is how they ferment Bigfoot.



I don't think you are ready for an open fermentation barleywine.

 

Here is a Big Foot clone kit

http://www.austinhomebrew.com/Beer/Sc-Ss/Sierra-Nevada-Bigfoot-Barleywine-19C.html#.VQNAZsstHcs

 

Lots of good advice above, especially splitting a batch with your friend so you've only got 2.5 gallons. I would recommend brewing a stout if you want to drink it over the course of a year. It's a forgiving style for your first brew. A stout at 5%abv will keep for a year in a cool place out of the sunlight. And, 2.5 gallons is only a case and a half. It'll be gone quick if its any good.

 

Brew a big-ish dark Belgian around 8%. They are a bit more forgiving than big-ish beers made with American ale yeast. They can be aged for longer than you will be able to keep them. Search for a Rochefort 8 clone. You can make a $6 beer for less than a $1 per beer.