Going to be out town for 12-13 weeks and just brewed a Trappist Dubel to hopefully let ferment while I am gone. Looking to see what the thoughts are on letting sit on the yeast cake that long and will it produce any off flavors. If there are, how can I minimize them? Below are some of the details.
5 gal Batch
Fermenter at 68oF
I will be bottling when I return
Thanks for the help