Cosmo2450 Posted November 9, 2019 Share Posted November 9, 2019 Thinking of brewing a tsars tar to age in time for the cooler months next year. Anyone experienced with this brew? I wouldn’t mind adding a coffee hit in it to really perk me up. Now my question is to do with kegging this brew. I plan on kegging it and leaving for 5 or 6 months. Is that long enough or too long? Would I be better to condition the brew in the keg or would it be best to just leave it and carb it up later? Any tips would be great! Thanks! Link to comment Share on other sites More sharing options...
Greenyinthewestofsydney Posted November 9, 2019 Share Posted November 9, 2019 I have an imperial stout in bottles for almost 6 months. Will be a year once winter comes. I cant keg one as i don't have enough kegs to leave one for 6+ months. If i was to do it in a keg id naturally carbonate it rather than force carb. Id also store it at cellar temps once it does carbonate if you can. Link to comment Share on other sites More sharing options...
Cosmo2450 Posted November 9, 2019 Author Share Posted November 9, 2019 What kind of temps are cellar temps? I didn’t think it was that important? Link to comment Share on other sites More sharing options...
Greenyinthewestofsydney Posted November 9, 2019 Share Posted November 9, 2019 https://www.beeradvocate.com/beer/101/store/ If you can its better but if you cant it will still be ok Link to comment Share on other sites More sharing options...
Cosmo2450 Posted November 10, 2019 Author Share Posted November 10, 2019 Alright cool. Do you think 6 months is long enough or would it be a waste of time? Link to comment Share on other sites More sharing options...
Greenyinthewestofsydney Posted November 10, 2019 Share Posted November 10, 2019 I find with most of my high ABV beers 6 months is about right. Some of these are lighter in colour though. For the darker ones id like it to be longer than i usually give them. If I were you id try one every month from 3 months on and see how it develops for your taste buds. That is the ultimate after all. Link to comment Share on other sites More sharing options...
Shamus O'Sean Posted November 10, 2019 Share Posted November 10, 2019 I bottled the Russian Imperial Stout on 1 Feb this year (2019). Even at two months it was nice. Six months for yours would be fine. I have been drinking about one a week since about the six month mark. They are beaut. 1 Link to comment Share on other sites More sharing options...
Aussiekraut Posted November 10, 2019 Share Posted November 10, 2019 While I did put this one down just an hour ago, it will be bottled, so I cannot speak about keging it I'm afraid. Should be a good beer though Link to comment Share on other sites More sharing options...
Graculus Posted November 10, 2019 Share Posted November 10, 2019 2 hours ago, Shamus O'Sean said: I bottled the Russian Imperial Stout on 1 Feb this year (2019). Even at two months it was nice. Six months for yours would be fine. I have been drinking about one a week since about the six month mark. They are beaut. I don't really like mine to be honest. Mine is just over a year old. I have a bottle every now and then to use it up. I wouldn't brew it again. I don't think it's anywhere near as good as the Toucan I make with Choc Malt. Cosmo 2450 if you want a stout with a coffee kick I can recommend the Toucan. And steep 250 grams of Choc Malt. I drink em young. Otherwise the coffee flavour comes through too much. I don't drink coffee. I have a case in the garage that is 3 ( I think) years old. Totally undrinkable for me. Coffee taste is way too strong. Link to comment Share on other sites More sharing options...
Shamus O'Sean Posted November 10, 2019 Share Posted November 10, 2019 1 hour ago, Graculus said: I don't really like mine to be honest. Mine is just over a year old. I must admit the last one I had was a bit on the burnt coffee side of taste. I do not mind that too much. I love my coffee. Some of the earlier tastings were a smoother brew; 9% but really easy to drink. Now, more of a sipping beer. I also made the basic Stout back in the day and it was good and all finished within about four months. Link to comment Share on other sites More sharing options...
Graculus Posted November 10, 2019 Share Posted November 10, 2019 9 hours ago, Shamus O'Sean said: I must admit the last one I had was a bit on the burnt coffee side of taste. I do not mind that too much. I love my coffee. Some of the earlier tastings were a smoother brew; 9% but really easy to drink. Now, more of a sipping beer. I also made the basic Stout back in the day and it was good and all finished within about four months. I'll have to have another one this week. I don't really recall a coffee taste in the IRS. I can't say I'm enjoying the IRS, but you're right. It is a sipper. Moreso in the toucan + choc malt. Link to comment Share on other sites More sharing options...
Cosmo2450 Posted November 10, 2019 Author Share Posted November 10, 2019 I’ve never brewed a dark beer before but the thought of having one in front of the open fire late at night really appeals to me. I do enjoy coffee quite a bit, I was thinking more along the lines of having to steep some coffee beans or even a couple of shots of espresso to get a real hit out of it? Link to comment Share on other sites More sharing options...
Cosmo2450 Posted November 10, 2019 Author Share Posted November 10, 2019 Also had a look at both the RIS and tsars tar and the bitterness on the RIS is 100 where as it’s only 20 for tsar. I’d imagine that 100 is way to bitter? Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted November 10, 2019 Share Posted November 10, 2019 I've put stouts in kegs before, I usually find they don't take as long to condition in kegs, much like other styles. Around now is when I generally brew my winter stout or porter, so I should probably get that happening soon... Link to comment Share on other sites More sharing options...
Shamus O'Sean Posted November 11, 2019 Share Posted November 11, 2019 14 hours ago, Cosmo2450 said: I’ve never brewed a dark beer before but the thought of having one in front of the open fire late at night really appeals to me. I do enjoy coffee quite a bit, I was thinking more along the lines of having to steep some coffee beans or even a couple of shots of espresso to get a real hit out of it? The Jitter Juice recipe has coffee beans added like a dry hop on day 7. I did this recipe a while ago. I liked it. It has 80 IBU's so pretty bitter too. Except you cannot get the Dark Winter Ale Craft series can anymore. I do not know what combo of other kit and extracts would match this kit. Suggestions @Coopers DIY Beer Team and others? Link to comment Share on other sites More sharing options...
Aussiekraut Posted November 11, 2019 Share Posted November 11, 2019 8 hours ago, Shamus O'Sean said: The Jitter Juice recipe has coffee beans added like a dry hop on day 7. I did this recipe a while ago. I liked it. It has 80 IBU's so pretty bitter too. Except you cannot get the Dark Winter Ale Craft series can anymore. I do not know what combo of other kit and extracts would match this kit. Suggestions @Coopers DIY Beer Team and others? You'd probably have to order it but try this place for the Dark Winter Ale: https://www.cannonhillbrewing.com.au/product/mr-beer-winter-dark-ale/ 1 Link to comment Share on other sites More sharing options...
Coopers DIY Beer Team Posted November 12, 2019 Share Posted November 12, 2019 Hey @Aussiekraut, Instead of the Mr Beer Winter Dark Ale, you could alternatively use 2/3 of a can of Coopers Dark Ale. In 8.5L this will get you a bitterness of approx. 68 IBU (after fermentation) an EBC of 84, and around 3.9% ABV. You could then add a Mr Beer UME - Smooth and a Mr Beer UME - Robust to boost the ABV to approx. 5.9% (before secondary fermentation). Everything else with adding the coffee in would be the same. Cheers, Coopers DIY Beer Team 2 Link to comment Share on other sites More sharing options...
Ocean's of Ale- Posted November 12, 2019 Share Posted November 12, 2019 Any tips for measuring up 2/3'S of a kit there, team diy? Link to comment Share on other sites More sharing options...
Greenyinthewestofsydney Posted November 12, 2019 Share Posted November 12, 2019 Kitchen scale? Link to comment Share on other sites More sharing options...
Ocean's of Ale- Posted November 12, 2019 Share Posted November 12, 2019 Maybe just easier to hop/bitter a dark extract kit instead. Lme is a nightmare to measure out- 1 Link to comment Share on other sites More sharing options...
Coopers DIY Beer Team Posted November 12, 2019 Share Posted November 12, 2019 1 hour ago, Jumping jack flash said: Any tips for measuring up 2/3'S of a kit there, team diy? It should be approximately 1.1kg Coopers DIY Beer Team Link to comment Share on other sites More sharing options...
Graculus Posted November 13, 2019 Share Posted November 13, 2019 On 11/10/2019 at 9:21 PM, Shamus O'Sean said: I must admit the last one I had was a bit on the burnt coffee side of taste. I do not mind that too much. I love my coffee. Some of the earlier tastings were a smoother brew; 9% but really easy to drink. Now, more of a sipping beer. I also made the basic Stout back in the day and it was good and all finished within about four months. I had one of my IRS's last night. Purely for tasting purposes for this thread. I would say there's a burnt taste, but not coffee. Link to comment Share on other sites More sharing options...
Cosmo2450 Posted November 25, 2019 Author Share Posted November 25, 2019 Just want to bring this up again. I’m going away for two weeks tomorrow and as my previous post my newly installed fermenter fridge fizzled up and dropped down to 9 degrees over night after pitching the yeast. I’m concerned the yeast has gone to sleep or something worse...? Anyone got any ideas? Will it be okay? Should I pitch more yeast? Already uses two packets? Should I put the can lager yeast in? I won’t be able to check it for two weeks after tomorrow which is making me very anxious haha Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted November 25, 2019 Share Posted November 25, 2019 Can you just bump the controller up a couple of degrees so it goes up a little higher? 9 degrees isn't too cold but if it keeps going down it will be. Link to comment Share on other sites More sharing options...
Cosmo2450 Posted November 25, 2019 Author Share Posted November 25, 2019 1 hour ago, Otto Von Blotto said: Can you just bump the controller up a couple of degrees so it goes up a little higher? 9 degrees isn't too cold but if it keeps going down it will be. Yeah I’ve sorted the controller out it is all good now. But I’m just worried about the yeast now. And I can’t check it for 2 weeks so hopefully it does kick off. Link to comment Share on other sites More sharing options...
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