nl724
Well-Known Member
Okay guys...before commenting understand that I kind of knew I was getting myself into this before hand, but I needed to make one more brew before heading back to school for the summer!
Okay...so I brewed an Ordinary bitter a week ago from this last Saturday and due to good fermentation temps and a lack of a yeast starter this brew is still fermenting. The airlock has been bubbling once every 40 seconds or so (I don't like to take hydro samples for fear of oxidizing the brew). I usually like to secondary my brews at least one week before bottling, but that is not going to be possible since I am leaving for Purdue Saturday morning!!
If it were you, would you...
1. Bottle straight from the primary
2. Keep it in the primary until fermentation completes, secondary the beer for the few days available, and then bottle it Friday night before you leave.
3. Keep it in the primary until fermentation completes, then secondary the brew until the fourth of July when you can come home to bottle it.
Any suggestions????
I spent a good amount of effort trying to make this beer as authentic as possible by using a good base malt (Crisp MO) and a nice liquid yeast (WLP002 English Ale Yeast, I think??), so I would not like ruin it by trying to speed up the process.
Okay...so I brewed an Ordinary bitter a week ago from this last Saturday and due to good fermentation temps and a lack of a yeast starter this brew is still fermenting. The airlock has been bubbling once every 40 seconds or so (I don't like to take hydro samples for fear of oxidizing the brew). I usually like to secondary my brews at least one week before bottling, but that is not going to be possible since I am leaving for Purdue Saturday morning!!
If it were you, would you...
1. Bottle straight from the primary
2. Keep it in the primary until fermentation completes, secondary the beer for the few days available, and then bottle it Friday night before you leave.
3. Keep it in the primary until fermentation completes, then secondary the brew until the fourth of July when you can come home to bottle it.
Any suggestions????
I spent a good amount of effort trying to make this beer as authentic as possible by using a good base malt (Crisp MO) and a nice liquid yeast (WLP002 English Ale Yeast, I think??), so I would not like ruin it by trying to speed up the process.