Aging, Lagering/ Cold Crashing

[Crusader-Rob]

I've got a large belgian  Dark Strong Ale on thebrewing cards thisyear, and as I'm looking at a long period without brewing I figured I might be able to brew something big, and let it ages for a long time.

the OG is around 1.080-90, with the FG probably around 1.020-ish.

The plan is to ferment for 2 weeks, then rack to glass carboy, for extended aging. an additional period at standard temperature, then down to low temperatures, for aging, as I won't be able to to anything with it.

Questions: How long can I leave this in the carboy for before I should be racking to another vessel, or bottling it?

The second question is what temp should I be "lagering" at?

I'm talking probably 3 months on the sidelines.

My recipe states to ferment for one week, and rack to secondary for 6 weeks, for clearing and aging. So I figure I can still follow the lines of this, but ferment for 2 weeks, rack off the bits and pieces, then seconary for another maybe 2 weeks, for finish anything else off, and then bulk age in glass for around 12 weeks at low temperatures.

Cheers.

[Crusader-Rob]

Thanks Dougal, sounds like a pretty solid idea to me.

Very similar to aging Wine I think?

[Crusader-Rob]

I have a 19litre Corny Keg... Can I age in that? Rather than buying glass? It'll fit in my little fridge then too.

On a side note, after fermentation, for a Belgian Strong ale, I was thinking about splitting a 3-4litre batch out and aging on something else? Any recommendation?

[Dougal]

Sure. Lagering in kegs is the easiest way to lager. 

[Crusader-Rob]

If I age in the keg will I have to ease the pressure periodically??

[Hillman]

If you made a spunding valve you could carbonate in the keg.

[Robert McLeod]

Or - if you dont feel like trying to hunt out the parts, you could buy this