I'm trying to simplify things a bit in order to get a repeatable brewing process down. One of the things I'm doing is skipping racking to secondary and fermenting entirely in the primary.
The plan was to ferment for 3 weeks in primary before bottling, but i realize now I'll be out of town until week 4 of fermentation. From what I can tell this is not an issue.
My questions are:
Is 4-5 weeks in the fermenter going to be detrimental, vs 3 weeks?
If the suggested dry hopping is 7 days, should I wait until after I get home to add the hops, then wait 7 days and bottle? Or can I add before I go, giving it 2+ weeks of hops?
When using a hop sock, do you add the hops and drop the sock into the fermenter, or do you suspend the sock in the fermenter, which I'm imagining might allow more wort to flow/extract more hoppiness?
The plan was to ferment for 3 weeks in primary before bottling, but i realize now I'll be out of town until week 4 of fermentation. From what I can tell this is not an issue.
My questions are:
Is 4-5 weeks in the fermenter going to be detrimental, vs 3 weeks?
If the suggested dry hopping is 7 days, should I wait until after I get home to add the hops, then wait 7 days and bottle? Or can I add before I go, giving it 2+ weeks of hops?
When using a hop sock, do you add the hops and drop the sock into the fermenter, or do you suspend the sock in the fermenter, which I'm imagining might allow more wort to flow/extract more hoppiness?