BrewmeisterSmith
Well-Known Member
I recently made a batch of sweet stout and many of the recipes that I have seen says to keep it in the primary for 30 days. Is there any reasoning behind waiting 30 days vs 2 weeks? I'm relatively new to stout brewing, so I have no clue. I was thinking about a 2 week primary fermentation, 1 week secondary with my additions, and then about 1-2 weeks in the keg. Does anyone have a method they follow with success?