MrGrieves
Member
Currently, in my temp controlled mini-fridge, I have a Russian Imp Stout which I brewed a week ago today. It fermented with Cal Ale yeast at 67 and after 4 days I bumped it up to 69. I am about to take an SG reading. Even if it is in the range I am shooting for (1025 to 1028) I will leave it in there on the yeast for another week to clean up any biproducts.
My question is this. Normally, with a big beer, I like to leave it on the yeast for 3 weeks. However, I'd like to brew next week, and to do so, I'd need to use the fridge. I am in Boston and it has been pretty warm this week (in the eighties).
If I pull out the RIS next week, do people think I need to bottle it then, or could I leave it in primary at ambient temps? Fermentation should be over by then, but I'm worry about how high the temps would get on all that yeast.
My question is this. Normally, with a big beer, I like to leave it on the yeast for 3 weeks. However, I'd like to brew next week, and to do so, I'd need to use the fridge. I am in Boston and it has been pretty warm this week (in the eighties).
If I pull out the RIS next week, do people think I need to bottle it then, or could I leave it in primary at ambient temps? Fermentation should be over by then, but I'm worry about how high the temps would get on all that yeast.