dbreienrk1
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- Joined
- Jan 9, 2010
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I brewed a stout today and I was wondering, how long should I let it sit in the secondary after I transfer next week sometime? I'm saying 12 weeks...any thoughts? The OG is 1.086 - Cheers!
Ingredients:
Munton's Dark Dry Extract - 6 lbs
Munton's Amber Dry Extract - 3 lbs
Crisp Chocolate Malt - 1 lbs
Briess 2 Row Caramel 120 - 1 lbs
Warrior Pellets - 2 oz @ 60 mins
Glacier Pellets - 1 oz @ 60 mins
Tettnang Pellets - 1 oz @ 3 mins
Wyeast Labs London Ale
Process:
Slapped the piss out of the yeast @ ~4 hours
Steeped grains for 30 min @ 155° to 159°
Brought to boil & added DME
Added Warrior and Glacier Pellets @ 60 minutes
Added wort chiller @ 20 minutes
Added Yeast Nutrient capsule contents & Irish Moss @ 10 minutes
Added Tettnang Pellets @ 3 minutes
Chilled to 75° in ~10 minutes
Aerated wort between brew kettle and bucket 4 times
Added yeast, closed the lid, and filled the airlock w/ vodka
Ingredients:
Munton's Dark Dry Extract - 6 lbs
Munton's Amber Dry Extract - 3 lbs
Crisp Chocolate Malt - 1 lbs
Briess 2 Row Caramel 120 - 1 lbs
Warrior Pellets - 2 oz @ 60 mins
Glacier Pellets - 1 oz @ 60 mins
Tettnang Pellets - 1 oz @ 3 mins
Wyeast Labs London Ale
Process:
Slapped the piss out of the yeast @ ~4 hours
Steeped grains for 30 min @ 155° to 159°
Brought to boil & added DME
Added Warrior and Glacier Pellets @ 60 minutes
Added wort chiller @ 20 minutes
Added Yeast Nutrient capsule contents & Irish Moss @ 10 minutes
Added Tettnang Pellets @ 3 minutes
Chilled to 75° in ~10 minutes
Aerated wort between brew kettle and bucket 4 times
Added yeast, closed the lid, and filled the airlock w/ vodka