I'm looking to make a Russian Imperial Stout for the winter months of 2010. I know this beer is going to be BIG and needs some additional aging. My questions are 1) how long is recommended for leaving this in the fermentor 2) should it be racked to secondary 3) how long for bottle conditioning. My initial feeling is 3 months (one in the fermentor, two in the bottles) and I'd like to have it ready for Christmas.
*Also- I have a 6.5 gallon fermentor. Will I need to scaled down because most of the batches I've seen are 10g?*
Thanks,
Rob
*Also- I have a 6.5 gallon fermentor. Will I need to scaled down because most of the batches I've seen are 10g?*
Thanks,
Rob