chally
Well-Known Member
Hi All,
I currently have an Oatmeal Stout that I would like to leave on the yeast cake for 3-4 weeks, and then age/mature for another several weeks before kegging. I currently use my with a Johnson controller to control fermentation temps.
I would like to know:
(1) at what point I can bring my Stout up to room temp (75 F) for aging/maturation, and
(2) whether I need to rack it off the yeast when I do so.
In short, do I need to keep it in the low 60s for the full 3-4 weeks, then rack to a secondary and age at room temp, or can I pull it out once the gravity stabilizes and leave it on the yeast at room temperature for a week or two?
The sooner I can bring it up to room temp, the sooner I can go back to using my kegerator for serving.
Thanks for the help!
I currently have an Oatmeal Stout that I would like to leave on the yeast cake for 3-4 weeks, and then age/mature for another several weeks before kegging. I currently use my with a Johnson controller to control fermentation temps.
I would like to know:
(1) at what point I can bring my Stout up to room temp (75 F) for aging/maturation, and
(2) whether I need to rack it off the yeast when I do so.
In short, do I need to keep it in the low 60s for the full 3-4 weeks, then rack to a secondary and age at room temp, or can I pull it out once the gravity stabilizes and leave it on the yeast at room temperature for a week or two?
The sooner I can bring it up to room temp, the sooner I can go back to using my kegerator for serving.
Thanks for the help!