fattymaroon
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I am going out of town for 10 days starting March 20th. After 7 days of primary fermentation, I moved a coconut brown ale to my secondary fermenter on March 8th. I added unsweetened coconut flakes at this time.
I've thought of 2 options for the brown ale, but if you've got a different idea let me know.
Brown Ale:
A) Bottle the brown ale before I leave, with 2 or 2.5 weeks of fermentation (1 in primary, 1+ in secondary).
I like this option as it wraps up my brew before I leave. However, the brown ale had an original gravity of 1.061, so the yeast could probably do with some extra time in the fermenter.
B) Leave the brown ale in the secondary fermenter until I return.
Perhaps the better option for the brown ale. But this means that it will be sitting with coconut flakes in it for over 3 weeks. Most of what I've read suggests dry hopping for 10 days max, what about with other flavor additions?
I've also got an IPA in primary fermentation, but I can find a suitable solution for it depending on the best course for the brown ale.
Thanks!
I've thought of 2 options for the brown ale, but if you've got a different idea let me know.
Brown Ale:
A) Bottle the brown ale before I leave, with 2 or 2.5 weeks of fermentation (1 in primary, 1+ in secondary).
I like this option as it wraps up my brew before I leave. However, the brown ale had an original gravity of 1.061, so the yeast could probably do with some extra time in the fermenter.
B) Leave the brown ale in the secondary fermenter until I return.
Perhaps the better option for the brown ale. But this means that it will be sitting with coconut flakes in it for over 3 weeks. Most of what I've read suggests dry hopping for 10 days max, what about with other flavor additions?
I've also got an IPA in primary fermentation, but I can find a suitable solution for it depending on the best course for the brown ale.
Thanks!