This was a recipe from Charlies book with an additional 3 cups of rolled oats. I brewed on Jan-5th...had a good rolling fermentation for 4-5 days and racked to secondary on the 12th (7-days). It's now been in the secondary for 7 days with a Gravity of 1.014, down from an intial of 1.054...(ABV 5.3%). Seems to be holding now.
Charlies says I sould be enjoying this brew 3-4 weeks after brewing.
Question: Am I okay leaving this in the secondary for 10 days (64 degrees) or should stout be bottled sooner? This is my first stout in anticipation of St. Patricks day and I want this one smooth and silky...the taste tests are so-far-so-good.
One other sidenote question: I have a Hefe fermenting in my primary. very cloudy and the kruesen (sp) is just starting to fall. Does an unfiltered wheat beer like that need to be racked to a secondary (I'd planned on it)?
Any preferences on priming for bottles (corn sugar VS DME).
Kalvin
Charlies says I sould be enjoying this brew 3-4 weeks after brewing.
Question: Am I okay leaving this in the secondary for 10 days (64 degrees) or should stout be bottled sooner? This is my first stout in anticipation of St. Patricks day and I want this one smooth and silky...the taste tests are so-far-so-good.
One other sidenote question: I have a Hefe fermenting in my primary. very cloudy and the kruesen (sp) is just starting to fall. Does an unfiltered wheat beer like that need to be racked to a secondary (I'd planned on it)?
Any preferences on priming for bottles (corn sugar VS DME).
Kalvin