SuperiorBrew

Recipes 

I have been doing this on my last 3 beers and it has been much less work and I think the results have been better than when I was doing the standard 3-2-1 method.
I keg & here is what I have been doing:

3 weeks in the primary then transfer to a corny, the cornys are stored in my garage that is heated to maintain 50º in the winter.
I purge all the air out with CO2 & pressurize them to 12-13 PSI and maybe once a week hook up the gas just to make sure they still have some pressure on them.
I leave them like this for 2 weeks then into the kegerator they go for the last week under my normal serving pressure.
My beers are as clear as or clearer than when I was doing the secondary for 2 weeks and its much less work this way.

Any opinions or comments?
In the summer I won’t have the 50º garage so my choices will be limited to 70º in the house, about 60º in the basement or my lagering freezer set to whatever I choose.
Is 50º acting as a 2 week crash cool and making them clearer or is it my imagination?

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Rich

Bitter Creek Homebrew Supply

Zymurgrafi

Recipes 

I have been getting pretty clear beer doing even less. I leave the beer in the fermenter for 3 weeks (or up to 4 if time I can't get to it) transfer to keg. Set for a week or 2 at serving temp in the kegerator. Serve. So far I think they are pretty darn clear and tasty.

I say, if it works for you, go for it. Your beers are proabably even better off than mine with the extra condtioning time. I am still learning patience.

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sláinte!

Bristle Bros. Brewing

homebrewer_99

Recipes 

Either way 3-2-1- or 1-2-3 still adds up to 6 weeks in my book...

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HB Bill

ScoutMan

Recipes 

I tend to think that this works as well. My normal procedure is 2 weeks primary, 1 week secondary(Now With Gelatin! ) at 38* and then into the purged keg. I hit it with 12 psi of gas periodically until 1 week prior to serving, then I set it to my desired carbonation level. Standard time is usually 2-3 weeks in the keg prior to serving. I have noticed improved clarity, but assumed it was due to the gelatin. I agree with HB99 though, six weeks is still six weeks, no matter how you slice it. Using Pat Morita voice "Patience Daniel-san"

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Primary- Export Stout
Kegged - Mt

FatDuc

Recipes 

Well I'm sold on leaving it in primary longer. I've got the last ale I made in secondary for going on 3 weeks now, and it's not clearing very well at all. I only left it in primary for one week, and I did measure the gravity to see it had finished. I'm now sold on it sitting in primary for like 2 weeks.

Oh well, brew and learn. I hope this stuff still tastes good, even if it's a little cloudy...

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Fat Duc Brewing
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budbo

Recipes 

I'm a Wuss I use the 1-2, filter into the keg method.. they are generally clear

SuperiorBrew

Recipes 

Not if you add in the time savings and reduced chance for contamination.

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Rich

Bitter Creek Homebrew Supply

BierMuncher

Recipes 

I just bought some more fermenters so I can now leave my primaries for 2 weeks, then into the keg for crash chill and carbing.

I now skip secondaries. Seems that 10-days, 2-weeks or 3-weeks, the beer is always very clear coming out of the fermenter.

It's the chill haze that takes the real time to eliminate.

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BierMuncher Tried & Trues:
Tits-Up IIPA (3-Time Medalist), Black Pearl Porter, Kona Pale Ale, Outer Limits IPA, Centennial Blonde (4.0%), Nierra Sevada (SNPA), SWMBO Slayer Belgian Blonde,

homebrewer_99

Recipes 

Reducing your chances for contamination is a function of sanitation.

As for time savings...it's still 6 weeks...

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HB Bill

derogg

Recipes 

Can someone give me a link or reasoning for the longer primary time? I would usually do about 7-10 days in primary and rack to a secondary to condition. Thanks -Dirk

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