Bsquared

Recipes 

For the past ten or so batches the only secondary vessel I use is the keg it's going into, 3 to 4 weeks on the primary until i reach my desired FG. Keg, chill,(Some times filter) and carbonate. I usually don't serve the first pint to any one but my self, because there can be a bit of turb in that one, but the rest are clear enough.

Works great.

DeathBrewer

Recipes 

You can leave a beer in the primary for as long as the beer is good, meaning just as long as you would leave it in a keg. However, you should make sure it's capped well, there is very little headspace and the airlock doesn't get full of fruit flies.

Too much headspace will inevitably lead to oxygen getting into the beer. At the very least, purge with co2 to fill up that space every once in a while (like every month or so) and change out airlocks.

__________________
Easy Partial Mash Brewing - Stovetop All-Grain Brewing

"Death is always with us." - Brewpastor

We will remember...

humann_brewing

Recipes 

I wouldn't only give a 10% barrel aged RIS or barley wine 2-3 weeks. That thing needs like 6 months.

__________________
On tap: Batch 1 Flanders Red, experimental sour 1.072 > 1.000, #70 Simple, gone complex pale 1.063 4/5/13, #71 French IPA, American IPA with spanish cedar and fermented with 3711 1.059>1.008
Fermenting: #72 Flower power saison 1.053>1.004 with lavender and jasmine
Aging: #67 Bareleywine 1.116 11/07/2012, Flanders 2 batches 1.056 and 1.060 12/12/11 and 3/26/12, Smoked Porter 1.063 10/11, pepper RIS 1.088 7/11, Kriek, 1.052 12/11, RYE IPA sour experiment 8/12, Berliner Weisse 1.030 9/20/12

blk94f150

Recipes 

After my first couple of extract beers, I have never used a secondary. Now I have this 5 gallon carboy that only holds sanitizer sitting around taking up space.

I just leave my beers in the primary for a long time. I don't really follow any time rules. I have a pretty deep pipeline and I'm in no hurry to get beer moving along. 8 weeks in the primary is not unheard of for me and nothing bad has happened doing this. The beer is very clear and I just try to disturb the trub as little as possible. After that it gets kegged and sits on the gas at serving pressure for about a month before it goes to the serving fridge. That's also not exact, I just move stuff as needed.

Mike

__________________
Total noob.

trub quaffer

Recipes 

I left a Belgian Dubbel in secondary for 4 months. Turned out great.

ahoffman565

Recipes 

For those of you who condition your ales in a second vessel for a period of time and then go on to carbonate in bottles, do you find the need to add yeast at bottling time?

DeathBrewer

Recipes 

If you're aging something for months or cold crashing it...YES.

__________________
Easy Partial Mash Brewing - Stovetop All-Grain Brewing

"Death is always with us." - Brewpastor

We will remember...

mrrrkva

Recipes 

Can you explain process of adding yeast in more detail. I know you add to bottling bucket and sprinkle a half packet of yeast after adding priming sugar. Do you let it sit in there for.a few hours before bottling. Im afraid yeast will just float and not get into allI bottles uniformly

Keim

Recipes 

10 months for me. Barleywine. Recipe called for aging it 1 year. It'll sit in the bottles until November, when I'll sample it on its 1st birthday.

I added Montrachet yeast at the time of bottling.

VaBrewer

Recipes 

18 months, Belgian Strong using Flanders Golden as primary yeast and adding T-58 2 weeks before bottling. It's now 2 years old and am about ready to crack open for a sample.

__________________
Kegged: Feast of Fools (Braggot), Drunken Punkin Dunkel, Raspberry Wheat, Chocolate Cherry Porter, Oktoberfestive ale, Apfelwien, Rochefort 8 Clone, Centennial Blonde, La Fin Du Pistoles, Surly Furious, Ryed On Saison, Celebrationizator Dopplebock, Ryebock, Lemon-Lime Hefe, Chamomile Honey Wheat, Blue Ridge Moon Wit, Patersbier,

Primary: Bourbon Vanilla Imperial Porter, Cherry Brett Saison, Imperial Irish Red

Secondary: Gulden Draak, Peaches & Cream Belgian Tripel