mikekn

I followed a recipe once that basically called for putting everything into the primary and then letting it sit for one year. No racking, no nothing. It produced one of my all time favorites (I'll see if I have some left to bring to Cooking Thyng). The main thing is that some yeasts are ok to let sit like that while others will impart some off flavors over time.

All of the batches I've been dealing with have been sitting on the kitchen counter for at least a year :) After tonight I hope to be able to see the counter once again.