FiddleTilDeath
Well-Known Member
Me and my roommate have an overhopped Belgian Triple (Belgian Pale?) fermenting in our primary fermenter, it's been about 2 weeks. I'm about to leave the area for a while and don't necessarily want to make my friend do the bottling by himself (obviously more fun to do together while drinking homebrew). Most of the krausen is still up top, and since this is a pretty big beer, would it actually help to give it extra time before bottling? We have no intentions of using a secondary as we're gunna be getting an imperial stout going tomorrow. Is there any reason that leaving it be for a while would be a bad idea?