I have one fermentation chamber which has a lager in it right now. I'm heading to India in 8 days. I think I want to brew something this weekend that I can just leave out at room temp while we are gone. I know temp control is a very important part of making beer, and I always like to keep it in check, but this looks like I wouldn't be able to.
So what would you brew if you had to leave it in a house at 72F for 3 weeks totally unattended?
I was kind of leaning toward a saison, which normally I would have to crank the temp up higher as it ferments out. Then I thought maybe a hefe with one vial of yeast, stressing it and keeping it hotter than normal would give me the banana smack that I've been looking for, I think...
So what would you brew?
So what would you brew if you had to leave it in a house at 72F for 3 weeks totally unattended?
I was kind of leaning toward a saison, which normally I would have to crank the temp up higher as it ferments out. Then I thought maybe a hefe with one vial of yeast, stressing it and keeping it hotter than normal would give me the banana smack that I've been looking for, I think...
So what would you brew?