scottyb332
Member
- Joined
- Oct 5, 2012
- Messages
- 20
- Reaction score
- 0
Well I think I've gotten myself in a bind...
My intent was to make a Oktoberfest-ish Ale and have it drinkable by the time my brother visits for Christmas. The catch... I'm leaving for Chicago on Nov. 21 and will be back on Nov. 27th.
I brewed and began fermenting yesterday (Nov. 11) On a recommendation I used the White labs German Ale/Kolsch yeast in vial form. That would be fine If I didn't have to leave for Thanksgiving. From what I've read, the ideal temp and fermentation time would be in the mid to upper 60's for about 2 weeks. That means I wont be home when it's ready to bottle.
Maybe dropping the temp to sit at 66F for the week, switching to secondary and bottling when I get home on the 27th? Does that sound like to long to sit in the fermentor?
Or should I up the temp to 69F, skip the secondary and hope it's fermented before I leave so I can bottle it?
Any recommendations or solutions? Thanks!
My intent was to make a Oktoberfest-ish Ale and have it drinkable by the time my brother visits for Christmas. The catch... I'm leaving for Chicago on Nov. 21 and will be back on Nov. 27th.
I brewed and began fermenting yesterday (Nov. 11) On a recommendation I used the White labs German Ale/Kolsch yeast in vial form. That would be fine If I didn't have to leave for Thanksgiving. From what I've read, the ideal temp and fermentation time would be in the mid to upper 60's for about 2 weeks. That means I wont be home when it's ready to bottle.
Maybe dropping the temp to sit at 66F for the week, switching to secondary and bottling when I get home on the 27th? Does that sound like to long to sit in the fermentor?
Or should I up the temp to 69F, skip the secondary and hope it's fermented before I leave so I can bottle it?
Any recommendations or solutions? Thanks!