epimortum
Well-Known Member
We are all well aware of the current economic situation the world finds itself in. Many people moving all around the country voluntarily or otherwise.
It is possible that some of those good folks are home brewers. So, this question is for them as much as it is for me.
I myself soon may be moving and was wondering if anyone here had any experience / advice on moving brews at different stages of fermentation.
Here's what I'm mainly concerned with:
5 gallon batch of Ale that will go straight to bottle from primary on the 24th or 25th of March.
3 gallon of mead (still happily bubbling away in primary) that was started on Feb 25th or 26th can't remember exactly.
If/when I move it'll likely be sometime in April and the move will be about 1,100 miles.
Any help would be greatly appreciated.
Epi
It is possible that some of those good folks are home brewers. So, this question is for them as much as it is for me.
I myself soon may be moving and was wondering if anyone here had any experience / advice on moving brews at different stages of fermentation.
Here's what I'm mainly concerned with:
5 gallon batch of Ale that will go straight to bottle from primary on the 24th or 25th of March.
3 gallon of mead (still happily bubbling away in primary) that was started on Feb 25th or 26th can't remember exactly.
If/when I move it'll likely be sometime in April and the move will be about 1,100 miles.
Any help would be greatly appreciated.
Epi