I have a Scotch Ale (extract) recipe that doesn’t state any durations for fermentation. I would normally rack to the secondary after about 2 weeks or a few days after it settles out. At the 2 week mark the yeast was still falling out. I left it in the primary for a total of 24 days.
How long is to long before I might get off flavors? Now that it’s in the secondary, when do I know it’s time to bottle? Subsequently, how long in bottles?
I know higher gravity/ABV means longer fermentation times. Anyone have a rule of thumb what the duration of each stage should be for certain gravities?
Thanks in advance.
FG 1.023 @ day 24 (tasted fine)
pitched 3 vials of WLP028 (Edinburgh) @ 72F
temp held between 72-74F