I've got a little extra time before I go on a two month trip and was considering brewing a beer, but won't be here to put it in secondary. I've got a bad habit of kegging beers only after two weeks, so this two month thing is really good for me. I've got two good beers in secondary that will sit and wait for me to keg when I get back (CAN'T WAIT FOR THAT DAY).
So my question is... Could I brew a high OG and high HBU beer and leave it in Primary for two months without the diacetyl effects. What effects will the diacetyl have on a high gravity beer? I've heard some talk of high HBU beers benefiting from the diacetyl in the yeast, in particular dog fish's 60 and 90 minutes IPAs.
Thanks in advance for the wisdom that will be gained!!