I have brewed a lot this year, and I mean A LOT! Like, if it wasn't for my wife and 18 year old daughter, I would be WELL over the federal limit.
I have made some stinkers (failed Black Pearl Porter) and some really good stuff (recent Vanilla Cream Ale), but just this weekend had a "tasting party". 5 kegs on tap: Skeeter Pee (party pleazer for sure), Apfelwein (4th batch and getting it fine tuned to Panty Dropper), Dark and Gingery (self recipe), Cherry Hefeweizen, and a Vanilla Cream Ale. I had a bigger than expected turn out (hmmm free all you can drink alcohol, who would've expected that?!?!?!?
)
Since I had busted out all the stops, I popped my "overage" of my Kentucky Rye and House Saison that are still conditioning. The overage (more than what can fit in a 5 gallon secondary), I carb up by adding priming sugar in 1L Swing Tops. The Kentucky Rye wasn't ready, and to be fair, the most recently brewed of the two, but the Saison...well it was demolished instantly (2Ls of it) to raving reviews. It is the deepest ruby red I have seen when held up to the light, tasting notes of the honey, a subtle hop, and just a full body flavor palet that makes you want to talk about what's going on in your mouth (that's what she said
)!
The problem? It has only been fermenting since 10/7/13 and I didn't plan on transferring to a secondary until today where I would let it sit for a week. Given where it is, should I stick to the plan, or just keg it now and celebrate the good fortune of hitting one out of the park?
I can't decide what to do but want to guard against the impatience of inexperience and appeal to the masters.
Will it better after a week in a secondary, or am I in the sweet spot?
I have made some stinkers (failed Black Pearl Porter) and some really good stuff (recent Vanilla Cream Ale), but just this weekend had a "tasting party". 5 kegs on tap: Skeeter Pee (party pleazer for sure), Apfelwein (4th batch and getting it fine tuned to Panty Dropper), Dark and Gingery (self recipe), Cherry Hefeweizen, and a Vanilla Cream Ale. I had a bigger than expected turn out (hmmm free all you can drink alcohol, who would've expected that?!?!?!?
)Since I had busted out all the stops, I popped my "overage" of my Kentucky Rye and House Saison that are still conditioning. The overage (more than what can fit in a 5 gallon secondary), I carb up by adding priming sugar in 1L Swing Tops. The Kentucky Rye wasn't ready, and to be fair, the most recently brewed of the two, but the Saison...well it was demolished instantly (2Ls of it) to raving reviews. It is the deepest ruby red I have seen when held up to the light, tasting notes of the honey, a subtle hop, and just a full body flavor palet that makes you want to talk about what's going on in your mouth (that's what she said
)!The problem? It has only been fermenting since 10/7/13 and I didn't plan on transferring to a secondary until today where I would let it sit for a week. Given where it is, should I stick to the plan, or just keg it now and celebrate the good fortune of hitting one out of the park?
I can't decide what to do but want to guard against the impatience of inexperience and appeal to the masters.
Will it better after a week in a secondary, or am I in the sweet spot?
