I’m not one to use secondaries too often, but I’m getting ready to brew a RIS this weekend. I have temp control for primary fermentation, but wanted to know if after that I can pull it out and just let it condition on the yeast in my basement? Or should I pull it off the yeast for aging?
I’d leave a big beer like that on the yeast for about 2-4 weeks max and then bulk age in a clean secondary for a while (2w-1y). Then force carb in leg, bottle and age for a long time.
Primary: 30 days. Secondary: 90+ days. Keg, carb, and continue aging.