I'm going to be leaving on travel here in about 2 weeks. I have two recipes ready to brew, one an Irish Stout and the other a Scottish Ale. I have one fermenter bucket, one glass carboy, and one bottling bucket for main fermentation/ bottling. So, I can start brewing the one this weekend in my main bucket and then move it over to my carboy next weekend. Then, I can brew my next one and put it in the bucket fermenter. Two weeks from this weekend I can have the first brew botlled but the other brew will be stuck in the glass carboy.
What I'm trying to get a feel for is whether I can leave the second brew sitting in the carboy for 3 weeks without too much trouble or if it would be more beneficial to try and ferment it again after that one week in the bucket and bottle it early. Has anyone left their fermentation sitting that long? Would the Irish Stout be better served for the increased time in the fermenter or the Scottish Ale? Has anyone bottled after only 1 week of fermenting? Any thoughts?
I'm leaning towards brewing the Scottish Ale first and bottle it after 2 weeks. Then I would brew the Irish Stout for a week and leave it sitting in the carboy for 3 more weeks. Ambient temperature would be about 75-78 degrees for those 3 weeks, as I have no alternate cooling yet.