I am planning on brewing an English style brown ale with a very basic recipe:
7# Amber Malt Extract
1/2 lb. Crystal malt
1/4 lb. black patent
1/4 lb. chocolate malt
I was wondering if looking at these ingredients you'd have an opinion on fermentation time?
My plan was primary until activity slows (4 days or so) then rack to secondary for another 10 days then bottle. The standard really.
I'm just curious if longer or shorter times will impart a different flavor to the beer, or if it has anything to do with the flavor. Sort of a broad question. Any insight would be appreciated. Thanks.
P.S.- I just finished my first batch in fifteen years last week. A stout. Pretty awesome stuff if I can toot my own horn. The wife was like, "you made this? this is great!" Now I have permission to brew all I want.