I'm about a week away from traveling for a full 30 days. I don't think fermentation will be complete when I leave so looking for recommendations on how to handle.
here are some details:
All grain
Mashed at 149f~151f
D180 and rock candy at flame out
OG 1.094
Currently 1.031
On 9/20 I pitched WLP530.
Initial fermentation temp 68f
Current temp 71f
Fermenter is an SS Brewtech Chronical
I guess I can go a few routes:
1) Maybe reach 70% attenuation Crash in 4 days for 3 days and rack to keg and forget about it.
2) leave it at 72f and come back In a month
3) Dump trub using dump valve, leave in conical at 72f come back in 30 days.
4) same as option 3, but reduce temp to some (?) lower temperature
5) don't dump trub, leave in conical but lower temp
Maybe something else I have not thought of?
Not really sure the best option. One fear is the airlock drying out while I'm gone.
Best off letting it sit. These beers benefit from some rest. WLP 530 is not always a great flucculator so some time to settle out would only help. If you can keep the beer cooler and give it a lagering people would be best but room temperature aging will help, too.
3, dump the trub and let it mature for the time you need. The real issue would be if it is in industrial scale. And it isn't about time, but compaction and lake of heat exchange in large conical fermentation vessels. The layers of trub get too compact and the heat doesn't spread throughout it. So the yeasts cells start to die, due to high temp.
Post time 2022-10-3 12:48:44