Age a beer already carbonated

[Over The Cliff Brewing]

Ok here is the sitch. I brewed a brown ale, small batch that came out more like a porter but not quite. It is fully carbed and in the kegerator. My idea to see if I can move the taste profile on this beer is to release the CO2 pressure, pitch some yeast close it up, put the spunding valve on it and let go for a few weeks (Thanksgiving) at room temp avg 68F degrees. Is this anyting you folks ever done? Hit me back with the hilarity I expect.

 

[GFHomebrew]

Ok here is the sitch. I brewed a brown ale, small batch that came out more like a porter but not quite. It is fully carbed and in the kegerator. My idea to see if I can move the taste profile on this beer is to release the CO2 pressure, pitch some yeast close it up, put the spunding valve on it and let go for a few weeks (Thanksgiving) at room temp avg 68F degrees. Is this anyting you folks ever done? Hit me back with the hilarity I expect.

Interesting I've not tried this myself.
Is the beer at final gravity?
That will determine if it's worth pitching more yeast.

 

[Over The Cliff Brewing]

Interesting I've not tried this myself.
Is the beer at final gravity?
That will determine if it's worth pitching more yeast.

It was .002 off from the expected when it was done. I suppose I could add some sugar to give the yeast something to gnaw on

 

[Donoroto]

That close to final gravity, there's nothing left to ferment. At least for the yeast you used. So adding more isn't gonna make much difference.

If you add some kind of sugar then the yeast will have some thing to gnaw on and it will ferment a little more, but the end result might just be a little more alcohol and not much else as far as flavor goes. Letting it sit for a couple of weeks or months will allow the flavor to change a little bit too.

Can you explain where you'd like the flavor to go? Maybe adding something to the finished beer can solve your problem.

 

[Minbari]

That close to final gravity, there's nothing left to ferment. At least for the yeast you used. So adding more isn't gonna make much difference.

If you add some kind of sugar then the yeast will have some thing to gnaw on and it will ferment a little more, but the end result might just be a little more alcohol and not much else as far as flavor goes. Letting it sit for a couple of weeks or months will allow the flavor to change a little bit too.

Can you explain where you'd like the flavor to go? Maybe adding something to the finished beer can solve your problem.

I second this! Adding more sugar will make more abv, but isn't going to ferment the original wort more

 

[J A]

If aging is your goal, just age it. It'll continue to mature without any further additions. If you're confident of your sanitation and sure that it won't develop an infection of some sort, just take the keg out of the fridge and let it sit at room temp for a month or two. Better yet, throw some whiskey-soaked toasted oak cubes in the keg and let that go to work for you.

 

[Over The Cliff Brewing]

I have no worries about sanitation. I do like the oak chips idea. Letting it sit works for me. Should I inject CO2 or not?

 

[GFHomebrew]

There is another option maybe a desirable one but with more work but brewing another beer and blending It with this may create a better result...

Going on what Don said what is it that you want to change?
It's darker and more roastier than you were wanting?

Aging it will be the easiest option but.

You could an Amber ale take herms one for instance and blend this

 

[Over The Cliff Brewing]

I decided to add a bit of vanilla and some cognac and let it ride until December. If it turns out awful so what. Maybe it might turn out ok. I'll keep you posted.

 

[Nosybear]

I have no worries about sanitation. I do like the oak chips idea. Letting it sit works for me. Should I inject CO2 or not?

At least pressurize it a little.

 

[J A]

I have no worries about sanitation. I do like the oak chips idea. Letting it sit works for me. Should I inject CO2 or not?

I'd keep it pressurized for a relatively low level of carbonation - 10 to 20 psi depending on whatever room temp it's sitting at.

 

[WesBrew]

i'm a set it and forget it kegger. i find that most beers, especially more robust beers like stouts n porters will blend and smooth out in the keg over the course of a month or more. I can say it will "condition" cold and carbonated but not necessarily change flavor. looks like you added something that will surely change the flavor though.

 

[Over The Cliff Brewing]

After hemming and hawing.... I decided to go with spiced rum and vanilla.

 

[Over The Cliff Brewing]

Maybe I've gone too far but I added a spiced black tea tincture to this experiment and put it back on 15psi. Maybe I'll stop with the additions and leave it alone..................

 

[Megary]

Maybe I've gone too far but I added a spiced black tea tincture to this experiment and put it back on 15psi. Maybe I'll stop with the additions and leave it alone..................

Frankenbrewer indeed!

 

[Over The Cliff Brewing]

You got it!

 

[Ward Chillington]

Drink up boys!

 

[Over The Cliff Brewing]

I'm keeping hope that the concoction will be drinkable. Even if it is, there may be a few family members looking like @Ward Chillington post above once they try it.

 

[Over The Cliff Brewing]

Well gang, this beer came out really good. It has a spicy raising strong flavor. Definitely a sipper.

 

[GFHomebrew]

Well gang, this beer came out really good. It has a spicy raising strong flavor. Definitely a sipper.View attachment 18558

Looks gorgeous love your work man.