formula2fast
Well-Known Member
So I am planning my first couple of big beers. 1 is a Russian Imperial Stout, and the other one is a Two Brother's Hop Juice (Imperial IPA). I always hear of people talking about letting big beers like this ferment for 3-6 months, some even longer.
Are we talking about that long in a secondary carboy, or bottle conditioning that long. With most of my beers, I do 2-3 weeks in a primary and 3-4 in the secondary depending on flavor and gravity.
I would think that leaving a beer in the secondary for 6 months would leave off flavors from any yeast cake that develops.
Am I correct to assume that these guys are referring to bottle conditioning/fermentation for this long period of time?
Are we talking about that long in a secondary carboy, or bottle conditioning that long. With most of my beers, I do 2-3 weeks in a primary and 3-4 in the secondary depending on flavor and gravity.
I would think that leaving a beer in the secondary for 6 months would leave off flavors from any yeast cake that develops.
Am I correct to assume that these guys are referring to bottle conditioning/fermentation for this long period of time?