Fermenting Question

[Kiltlifter]

I found out today that I might be headed off to Tucson for a few weeks on a work assignment. I just yesterday put the brew in the fermenter. I've got a blow-off tube attached right now. If I end up going, I won't be back for maybe 3 weeks. Its 5 gal. of brew in a 6.5gal carboy. Should I just attach the airlock before I leave?

I was intending to rack it to a secondary in about a week ... I may not have that "luxury".I'd hate to have it pick up "stray" flavors cause I couldn't get the brew off the trub (I think that's the correct usage) in time. Any thoughts or advice?

[sallad]

how much time do you have before you'll be heading out of town? your most vigorous fermentation will likely be done in only a few days, so it would probably be OK to transfer to secondary right before you leave. if not, then just leave it in primary. relax, don't worry, and check out the "beer and travel" threads to see where you can have a microbrew! (since homebrew may be hard to come by away from home..) i mean, the worst that could happen is you have some off flavors, unless you feel like quitting your job over 5 gallons of beer! just gotta play with the cards life deals you! :cool:

[wortchillergoal]

I agree. The only other suggestion I can think of is there a local brew shop you do business with or do you know another homebrewer close to you? They might take your beer and rack to your secondary for you. I have left beer on its trub for about 3 weeks with out picking up off flavors. If it does just pass it off as some kind of unknown Belguim style.

[ray m]

Sallad & Wortchill are indeed very wise, grasshopper...if you brewed just a medium gravity ale, say at most in the low 50's, then your fermentation will probably be done for the most part right before you leave & you can probably rack it. If not, then you should be fine leaving it in the primary 'til you get back. On second thought, ship to me & I will make sure all is well. I'll have to taste it every day to make sure it's coming along, tho:D

[Kiltlifter]

I'm sort of a nervous nellie when it comes to this. Fermentation isn't proceeding very fast (a bubble every 3 seconds or so) after about 24 hours. Indulge me ... does it sound like I've got a stuck fermentation? Guess I'll go read the brewing bible to see if it'll offer any insights.

[ray m]

Just curious, what was your OG? 3 sec's after 24 hrs. is OK---it should really take off within the next 12 hours or so---RELAX!! I want to retract something in my previous post---if you're going to be gone more than 10 days (as you said you would), I would, if at all possible, rack it to 2ndary. I do not at all dispute what Wortchill said about his lack of any problems after 3 weeks in primary, but I, too, am paranoid about off flavors, especially yeast autolysis. The most I'll leave brew in primary is 8 or 9 days---if the bubbles are @ 20 to 25 sec's apart, I rack it & check my gravity. All will be well!!

[Kiltlifter]

Was 1.048 or so. I'm having to run a fan on the fermenter to get it down in temp. When its just sitting by itself inside its running around 78F. I could leave it in outside storage but it'd probably be too cool during the night.

I know I should just relax. I have a tendency to need to stay within the recipe guidelines though. Not very good at winging it. :)

Thankx for the replies.