blender747
Member
Yesterday I brewed a rendition of Janet's Brown Ale from Brewing Classic Styles, which is happily fermenting away as we speak. However, my wife just asked me: "Will we be able to bottle that brown ale before we go on our road trip?"
Touché.
So we're leaving on June 9th, 11 days after brewing, and we're not getting back until around June 25th (~27 days after brewing). Normally, I'd just leave it in the primary fermentation for about 2 or 3 weeks until I had time to bottle it. This time, however, I'll have to do something different. Here my options as I see it:
A. Bottle early at the risk of the brew not being full done/conditioned.
B. Leave it in the primary at the risk of off-flavors being produced (as I've read as being possible in many of the posts on HBT, even by those who recommend not bothering with primary fermentors)
C. Put it in a secondary fermentor before we leave until we get back at the risk of oxidizing it or exposing it to nasties.
Just based on Newton's First Law (and human nature), B sounds the easiest, but not if it's going to make weird beer. Any recommendations? Or is it D, none of the above?
Touché.
So we're leaving on June 9th, 11 days after brewing, and we're not getting back until around June 25th (~27 days after brewing). Normally, I'd just leave it in the primary fermentation for about 2 or 3 weeks until I had time to bottle it. This time, however, I'll have to do something different. Here my options as I see it:
A. Bottle early at the risk of the brew not being full done/conditioned.
B. Leave it in the primary at the risk of off-flavors being produced (as I've read as being possible in many of the posts on HBT, even by those who recommend not bothering with primary fermentors)
C. Put it in a secondary fermentor before we leave until we get back at the risk of oxidizing it or exposing it to nasties.
Just based on Newton's First Law (and human nature), B sounds the easiest, but not if it's going to make weird beer. Any recommendations? Or is it D, none of the above?