first question asked in homebrew.stackexchange.
I've got a pumpkin ale that I've just moved from primary to secondary (after 7 weeks). The original plan was to have it 7/7/7 (7 weeks in primary, 7 weeks in secondary and then 7 weeks in bottle) before opening.
Why? because I liked the sound of it
However, there's a local home-brewer's competition that I'd like to enter, and the submissions close in 4 weeks time. So the question is:
- Do I leave it in secondary for another week and then bottle for 3?
- Do I leave it in secondary for another 2 and bottle for 2?
- Do I leave it for another 3 weeks and then bottle for only 1?
I know that there are different types of fermentation stages and it has to go through each of those stages after I add my bottling sugars, but to be honest, I don't QUITE comprehend those stages (yet).
I was just wondering which of the 3 above options would probably be the best.
Thanks in advance!
As an added bonus, would I need to pitch more yeast?
Extra info: I've got about 45 litres of the stuff, so I'll be drawing about 5 for the competition and leaving the rest for the 7/7/7 plan