Bottling Early vs Later PLEASE HELP GOING ON VACATION

[chefderekvann]

Ok guys, first let me say I obviously didn't think ahead when I brewed this lol....
That said here is my problem.
Brewed a Jalapeño Saison on July/30th that will be ready to bottle about Aug/12th... Problem is I'm leaving for vacation some time between the Aug/8th-10th and will not be back till Aug/18th.
The question I have is, "Should i bottle before or after I go on vacation and why"
I know if the FG is good to go before I leave to obviously bottle then, but what if its not...What will the effects be if I do bottle before the right FG? and what will the effects be if I let it sit for almost an extra week before bottling?

 

[DSorenson]

Nothing is going to happen to your beer. Make sure your airlock is topped up and go on vacation. Your beer might even be better for having more contact with the yeast cake.

Enjoy vaca!

EDIT: also know that if you brewed a saison using the WYeast Belgian Saison strain that most likely it will not be done. I have not had good luck with that one finishing in a timely manor, since it tends to get stuck for a while at 1.020.

 

[chickypad]

Yep, sitting 3 wks in primary is no problem at all, that's routine for many. On the other hand bottling before FG is a good way to get bombs. Some saison yeasts are finicky and slow to finish, and some go really low, I'd not risk it bottling early.

 

[Cheesy_Goodness]

The effects of bottling before FG is reached is a potential for bottle bombs (fermentation continuing in the bottle producing more alcohol and CO2 which can't be released, so it explodes).

Don't get hung up on "my beer will be ready in x days." The beer will be ready when it's ready. Leave it be and bottle when you get home

Enjoy the getaway

 

[TopherM]

The saison will definitely benefit from the extra conditioning time. You'll get more of the funk! Definitely let it sit in the fermenter while you are gone!

 

[william_shakes_beer]

My brewing routine is 4 weeks primary, 4 weeks bottle conditioning and 48 hours in the frige. I do SG tests mostly to satisfy idle curiosity. Never had an infection, never had a bottle bomb.

 

[DSorenson]

No no no... these guys have it all wrong...

Just let the beer sit in the fermenter while you're on vacation... it'll turn out great!

 

[jbaysurfer]

No no no... these guys have it all wrong...

Just let the beer sit in the fermenter while you're on vacation... it'll turn out great!

Maybe I'm missing the sarcasm or something, but that's what every reply said to do!

My first reaction when I read the OP was that your Saison is not likely to be ready to bottle in such a short turn around. Most Saison yeasts tend to continue churning out work for several weeks after active fermentation stops. Giving them time to do so is what will contribute to that dry acidic finish that Saison's are famous for.

Add another one to "leave it in the fermenter!"

 

[rekoob]

No no no... these guys have it all wrong...

Just let the beer sit in the fermenter while you're on vacation... it'll turn out great!

lol... +1

 

[DSorenson]

#2

nothing is going to happen to your beer. Make sure your airlock is topped up and go on vacation. Your beer might even be better for having more contact with the yeast cake.

Enjoy vaca!

Edit: Also know that if you brewed a saison using the wyeast belgian saison strain that most likely it will not be done. I have not had good luck with that one finishing in a timely manor, since it tends to get stuck for a while at 1.020.

#7

no no no... These guys have it all wrong...

Just let the beer sit in the fermenter while you're on vacation... It'll turn out great!

What a joker I am...

 

[chefderekvann]

Wow thanks for the quick replies guys... Now the second question that just popped in my head was if I wanted to add more jalapeños to it... Can I do that before I leave or should I only do this in a secondary fermenter? I will also add that I have never done a secondary ferment before.

 

[Cheesy_Goodness]

Should be fine in the primary. Loads of people don't even bother with a secondary in most cases.

 

[seckert]

I make a chili IPA and i add my peppers straight into the primary. Turns out great! Of course i also put them in on day 4-5 of fermentation and leave them in there for about 14 days, no peppers in the boil at all. So my technique is a little different than yours...

 

[jbaysurfer]

#2


#7


What a joker I am...

Lol..yeah, I confess, I hadn't had my morning Coffee yet.

 

[ArmyATCBrewer]

I make a chili IPA and i add my peppers straight into the primary. Turns out great! Of course i also put them in on day 4-5 of fermentation and leave them in there for about 14 days, no peppers in the boil at all. So my technique is a little different than yours...

Fellow Servicemember here (Army)! I was wondering if you'd be interested in sharing your recipe for this. I'm stationed in Korea and brewing supplies and ingredients can be hard to come by (whether purchased locally or ordering and paying ridiculous shipping costs to an APO address), so I try to plan my future brews far in advance so I make sure I get the stuff I need ordered right the first time. Cheers!

 

[jfk69]

I'd let it ride until you got back from vacation. I think Saison's benefit from the extra time in the fermenter. They are one of only a couple beers (RIS being the other) that I generally will leave for four (or more) weeks in the fermenter. Enjoy your vacation and deal with the beer when you get back.

 

[eadavis80]

yup - NO harm can come from waiting to bottle. There IS RISK in bottling pre-vacation.