Okay guys I did a Irish stout with extract and specialty grains. It is in primary right now and I am going to switch to secondary at ten days. Then ten more in secondary. What should I be looking at for a good time in the bottles? I got an OG of 1.060 but not sure that was a good read. I am using the munton’s dry yeast that came with the kit. I did rehydrate and the first two days had tons of bubbling. Thanks.
Well, first off I wouldn’t worry about transferring to a secondary. Let it finish fermentation and then clear in the primary. Maybe two to three weeks total in the primary then bottle.
When I bottle I usually wait two weeks for the beer to carb. It might take a little less or a little more.
Yeah I wasn’t worried as much about the carbing as much as getting a good flavor. I read somewhere that Irish stouts need far more time in the bottle then other stouts.
What makes this one “Irish” as opposed to others? At 1.060 I do think you’ll probably get some benefit from a short conditioning period. But I wouldn’t think long aging would help much.
Great Thanks for the feedback.