Big beers can take some time to finish and they should finish before you carbonate else too much carbonation (eventually) and potential broken bottles.  Don’t bottle until bubbling stops! 

The best way is to keg it and pressurize with nitrogen up to about 50 psig.  This way, you create a wonderful cascade effect when you pour a pint.  The down side of Co2 carbonation is the sharp flavor imparted by the CO2.  Just a random thought from the peanut gallery. 

Rick

Hi all,

Say, I have a couple buddies here at work just getting into

brewing extract beers and they have a question on aging beer.

Steve is doing a bigger stout and wants to know which way is better,

to age his stout in the secondary for 4-6 months, then bottle condition

it for carbonation or go ahead and bottle, then let it sit for that same extended time.

Can they join the club by just going to the website at http://www.mnbrewers.com/mhbadues.php ?

Thanks and Cheers!

~Brian

http://www.mnbrewers.com/