I have a stout that’s been the fermenter for 13 days and is finished according to FG checks. Getting ready to go out of town, and wondering what’s the best for the brew?
Should I leave it in the fermenter longer or cold crash for 9 days?
Thanks in advance for your advice.
If all the diacetyl is gone, it doesn’t really matter. If you are looking to keg when you get back then why not store cold?
If it were a different style I might store it cold (for clarity purposes) but what I typically do is leave it at room temp and then deal with it when I return. I’m actually doing the exact same thing right now… I had a gold lager in primary, took it out of the cool spot this morning to finish up and then I’m traveling for work starting on Sunday and I’ll be out for a week. When I get back the beer will be done and it will probably be very clear… and then it will go to a keg. I always figure that when the beer is left at room temp you might be getting the last couple of ticks out of the beer and making sure it’s fully attenuated so I would probably just leave it at room temp.
Agreed
I would leave it for the extra time then cold crash it. Although, like was stated earlier if the diacetyl is gone then it doesn’t matter.