I've started another batch. This time with a yeast starter.
6 lbs DME
3.15 lbs LME
2 lbs light Candi
I used Wyeast 1762 (Abbey II)
OG 1.092
pitched at 62.4 degrees, let it ferment in the basement at 65 degrees for a week, now its upstairs at 70-72.
I can already smell a bit of Rochefort #8 in the blow off jug. Can't wait!!!
So what do y'all think? 2 weeks in the primary, 2 weeks in the secondary, bottle and wait? or just leave it in the primary 4 weeks and bottle from there?
6 lbs DME
3.15 lbs LME
2 lbs light Candi
I used Wyeast 1762 (Abbey II)
OG 1.092
pitched at 62.4 degrees, let it ferment in the basement at 65 degrees for a week, now its upstairs at 70-72.
I can already smell a bit of Rochefort #8 in the blow off jug. Can't wait!!!
So what do y'all think? 2 weeks in the primary, 2 weeks in the secondary, bottle and wait? or just leave it in the primary 4 weeks and bottle from there?