Brewed a Roggenbier last Monday, primarily as a starter for a 1/2 bbl (around 14 gallon) batch of weizenbock.
We aren’t brewing the weizenbock until October 13th or so. I am not overly concerned about leaving the roggenbier on the yeast until that week, but was a little concerned about viability if I am leaving the roggen at around 70*. Would it be better to rack once I am satisfied with the ferment of the roggen and keep in a sanitized container in the fridge?
Also, if we are going to ferment the weizenbock @ 61-62*, would you consider this a ‘hybrid’ for purposes of yeastcalc/mrmalty?