I've temporarily halted production as I'll be moving in a couple weeks.
But do I really need to? How bad would it be for a fermented beer to travel in carboy (3 gallons, if it matters) down a few city streets and on a highway for about a half an hour?
Is that too much agitation/aeration?
I've traveled with wort that had yeast pitched on less than 24 hours before and no issues, but what about a week? Maybe 2?
I would describe myself as a good, not great, driver.
But do I really need to? How bad would it be for a fermented beer to travel in carboy (3 gallons, if it matters) down a few city streets and on a highway for about a half an hour?
Is that too much agitation/aeration?
I've traveled with wort that had yeast pitched on less than 24 hours before and no issues, but what about a week? Maybe 2?
I would describe myself as a good, not great, driver.