That sounds perfectly plausible. I think the best way to do that would be to leave it in primary for a month or so, and then for the remaining 5-to-11 months rack it to secondary to get it off the yeast cake and avoid any risk of autolysis.I have a question along the same line. I am thinking of doing an Imperial Stout (kit), and in the description from midwest supplies it says that it should ferment for 6-12 months before being ready. Does this sound correct?
Autolysis usually doesn't occur even if it's been in the primary a long time. I have a few beers that are still in primary a few months already that smell and taste pretty good. And there's no difference in conditioning in secondary or bottles. Some say bulk aging makes a more consistent end product, but it's debatable.so basically I am conditioning for that length of time. Autolysis will not occur if pulled off the yeast cake in my primary? So what is the difference between conditioning in the secondary or in a bottle?