Transport during fermentation

[RandallFlag]

Howdy. We have been taking an annual "guys Fall trip" for many years and this year we were considering brewing a small batch of beer (1 Gallon) to commemorate the event and have something to look forward to at a later date.

I would like to brew and pitch on Day 1. We head back on Day 5. Is it a bad idea to travel with an actively fermenting beer? i.e. will it ruin it?

Appreciate your thoughts.

 

[jrc64]

I personally would not do it. Temps vary to much. Sediment constantly being kicked up. Possible oxygenation. Just my opinion.

 

[jekeane]

Assuming fermentation starts day 2 and is winding down by the time you leave, you may be ok. Its a gallon beer so I wouldnt worry about wasting it if it doesnt turn out personally. It could just be fun to drink a terrible beer for commemorating sake anyways.

 

[Smitty49686]

Brew on and have fun. What's your group brewing?


Sent from my iPhone using Home Brew

 

[RandallFlag]

I think we might go for it. 1 gallon is not that big of a deal. And I have another jug that I could rack to before we leave so as to get rid of most of the stuff. I could set it in the floorboard and keep it at 72 deg.

As to what we are brewing? Who knows. I guess we need to figure that out over the next week or two. I'll post back and let ya'll know what happens.

Perhaps something Fall-ish...pumpkin ale???

Thanks for your responses.

 

[peterj]

Yeah I think that would be just fine as long as you shield it from getting too much light and keep the temperature low enough. 72F is a little too warm for most yeasts. I would shoot for around 68F depending on the yeast strain. Though if by day 5 it looks like most of the fermentation is complete, you would be fine letting it rise to whatever temp.

There's no need to rack it before you travel with it. Trub getting mixed back into it is perfectly fine. Just give it a little time like you normally would to settle out. All of the sediment will probably already have been mixed in by the fermentation anyway. And as long as you keep an airlock and stopper on it there is no risk of oxygenation.

Sounds like a fun time! Another idea if you are all brewers is brewing a larger batch and then splitting it into 1 gallon bottles for each of you to take home. Could be fun!

 

[planetscott]

If it is only a gallon and it goes bad, it's only a gallon. Go for it and see what happens.

 

[RandallFlag]

There's no need to rack it before you travel with it. Trub getting mixed back into it is perfectly fine. Just give it a little time like you normally would to settle out. All of the sediment will probably already have been mixed in by the fermentation anyway. And as long as you keep an airlock and stopper on it there is no risk of oxygenation.

Sounds like a fun time! Another idea if you are all brewers is brewing a larger batch and then splitting it into 1 gallon bottles for each of you to take home. Could be fun!

That's good to know re: trub. I was going to rack to another container but you're suggestion will just make it easier. Less stuff to pack.

I am the only brewer (and a beginner at that) so I am going to make this a teaching moment for the guys...all in the name of education and drinking, right.