metal0130
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- Nov 28, 2007
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OK, I am in the middle of fermenting a batch of stout. It has been in the carboy for just shy of two weeks now (primary and only fermenter) and I am now looking for advice on producing a drinkable stout in 2.5 to 3 additional weeks.
now before you tell me to just be patient and wait longer... I can't - well, I can, But I will miss my opportunity. See, my brother is coming home on leave from the army from the 15th through the first of the month and if I let my beer fully mature, it wont be ready before he leaves again (and I wont see him for another year). He has said he wants to drink a tall dark beer with me and has no idea that I am making any on my own. So its kind of a bonding thing with my younger brother.
so, would it be safer to cut fermenting at two weeks? Or ferment a bit longer and cut conditioning short by a week? I am willing to accept that my beer will be a tad green as long as it may still be drinkable. so really, whats worse for the beer, not enough fermenting time or not enough conditioning time?
sorry for the long post
now before you tell me to just be patient and wait longer... I can't - well, I can, But I will miss my opportunity. See, my brother is coming home on leave from the army from the 15th through the first of the month and if I let my beer fully mature, it wont be ready before he leaves again (and I wont see him for another year). He has said he wants to drink a tall dark beer with me and has no idea that I am making any on my own. So its kind of a bonding thing with my younger brother.
so, would it be safer to cut fermenting at two weeks? Or ferment a bit longer and cut conditioning short by a week? I am willing to accept that my beer will be a tad green as long as it may still be drinkable. so really, whats worse for the beer, not enough fermenting time or not enough conditioning time?
sorry for the long post
Thank your brother for his service 
