I have a Belgian Dubbel which is has been fermenting for 11 days now. It is still bubbling about every minute or so. I am going out of town for 5 days tomorrow and wanted to rack it to the secondary fermentation bucket and wondered if I should wait or if it is ok to do it now? If I do it when I get home it will have been in primary for 16 days.
I also have a Munich Dunkel lagering at 34 degrees. I fermented it at 54F for about 2 weeks then I let the temp increase to 67 for 48 hours and during that time it started to bubble again. After that I racked it and stuck it in the fridg and it has been there since 7/4. When I racked it smelled great and looked great too. But it was kind of bitter when I tasted it. My question is will the flavor change much during the time it is lagering (I planned 4-6 weeks)?
These were my 1st & 2nd AG batches. I have a Belgian Wit also fermenting which was number 3.
Thanks for the help.
Nick
I appreciate your help.
I also have a Munich Dunkel lagering at 34 degrees. I fermented it at 54F for about 2 weeks then I let the temp increase to 67 for 48 hours and during that time it started to bubble again. After that I racked it and stuck it in the fridg and it has been there since 7/4. When I racked it smelled great and looked great too. But it was kind of bitter when I tasted it. My question is will the flavor change much during the time it is lagering (I planned 4-6 weeks)?
These were my 1st & 2nd AG batches. I have a Belgian Wit also fermenting which was number 3.
Thanks for the help.
Nick
I appreciate your help.