- Feb 16, 2012
- Reaction score
- Either in the brewery or on the road
My problem would be tying up my fermentation chamber for 2 months. Read around the forum a little, but the general consensus is that the oxygen exposure and risk of contamination from the transfer does more damage than sitting on dormant yeast; at least in the homebrew scale.
This recipe I brewed in 2019 and my records show I kegged after 14 days.
10 days and going into a stainless steel keg would be okay, but I personally wouldn't bottle anything in less than 14 days (I don't like bottle bombs). When I bottle (which is not very often) I'm normally in the fermenter for 21-28 days. I normally keg after 14-21 days for an ale.
Good luck and let us know how it turns out.
I think it's about time to brew this one again.
A good work-around compromise might be to transfer, under pressure if able, just before your expected final gravity, say 5 or fewer points before FG. If slow fermentation is still ongoing when you transfer it'll go a long way to mitigating any bad effects from oxygenation and prevent any issues of yeast autolysis or off flavors resulting from extended contact with trub or settled solids. Contemporary belief is that autolysis is low risk on the home brew scale, whereas oxygenation and infections are very real possibilities when racking from a primary to a secondary fermentation. That said, several months aging of a Westvleteren clone might be worth considering it. Plus, if you cap the fermenter when fermentation has slowed to near completion you'll benefit from natural carbonation. A spunding valve is an inexpensive and desirable solution to the issue of carbonation.