Only have a week until I go on vacation, what to do?

[badmajon]

I've brewed an Amber Ale (OG 1.050) and I realize I only have one week until I have to go on vacation. My vacation is 10 days long.

I usually let my ales sit in the carboy for at least 2 weeks at least while I manually maintain 65 degrees in my big cooler by changing frozen water bottles... but I won't be here.

I can either rack to a carboy, put in some priming sugar and let carb at room temp while I am gone, or I can rack to secondary (in a keg) and store in the kegerator for those 10 days.

Any suggestions? Right now I think I'll just rack to secondary (after 7 days), let it sit in the kegerator for 10 days while I'm gone, then force carb when I get back.

Is there any flavor difference between the two options?

 

[Gregscsu]

let it sit in the primary until you get back from vacation. When you get back rack it to a keg, carb, and enjoy.

 

[Boerderij_Kabouter]

How did you prepare the yeast? If you pitched a proper amount of healthy yeast, if it were me, I would rack to the keg and pop it in the kegerator at 32º. If you just pitched a smack pack or whatever, then I would leave it in primary while you are gone.

 

[badmajon]

Liquid yeast, it went to high krausen in about 12 hours (WLP005).

Greg- are you saying just leave it at room temp in the carboy while I'm gone? Woudln't that produce off flavors?

 

[fstop75]

How much of a temperature rise are we talking about? Keep in mind most of the off flavors in beer are a result of how the yeast were treated in the lag and growth phases, both of which you're probably well past.

 

[winvarin]

How much of a temperature rise are we talking about? Keep in mind most of the off flavors in beer are a result of how the yeast were treated in the lag and growth phases, both of which you're probably well past.

+1. If active (visible) fermentation is largely over and you're primarily in the yeast "clean up" phase, then if you're not going to get much past the mid 70s while you're gone, then leave it on the yeast while you're away. Your yeast called me. They promised they won't die and autolyse while you're gone.

 

[badmajon]

Yeah room temp is about 72-75 here right now. So keep it sitting in the carboy then eh? That seems to be the prevailing opinion.

Which brings up another question- would the flavors not develop as well if the carboy was in the fridge?

 

[indigi]

If it's in the fridge the yeast will be on vacation too until you warm them up again.