30-35 fay ferment in primary?

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Sooperhonk

Sooperhonk

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My weird travel schedule only allows for a 30-35 day ferment for my next batch. Then straight to keg. Any thoughts on a recipe for this sort of extended ferment (@ 60-65F)?

An ESB or O-fest perhaps?
 
kh54s10 said:
About perfect for any ale!
Click to expand...

Agreed. This will be no problem at all. If you want to do an octoberfest, there have been several mock-octoberfest recipes using ale yeasts that have seem to come out well. Here are two:

https://www.homebrewtalk.com/f63/biermunchers-oktoberfast-ale-ag-39021/
https://www.homebrewtalk.com/f63/bee-cave-brewery-oktoberfest-ale-38880/

My suggestion would be to try to keep the temperature on the lower side-- 60-65 would be a good range-- if you do a "faux-lager" to keep the fruity flavors you tend to get from ale yeasts down.
 
Thanks all for the words of wisdom! I agree with the 60-65 temp range, hopefully my Johnson Control on chest freezer will settle down and stop fluctuating 3-4 degrees at a time. Ed Wort's O fest sounds like a good candidate since it will be Late September in the mountains when I bottle - perfect for the O fest face!

Cheers
 

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