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Home Brew Forums > Home Brewing Beer > General Beer Discussion > Belgian tripel secondary fermenter? Too long on primary?
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Old 01-22-2014, 05:24 AM   #1
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Default Belgian tripel secondary fermenter? Too long on primary?

Hey guys,

I'm relatively new to homebrewing and am thinking about making a belgian tripel. I'll probably be using a brewer's best kit but will be using a different yeast than the one that comes with the kit (I am thinking wyeast 1214 - open to suggestions)

Now... I keep reading that a secondary fermentation step isn't necessary in this day and age. (I'm not trying to put words in anyone's mouth by the way) but Most everyone seems to agree that a secondary fermentation transfer isn't necessary for under 4 weeks. After that, people's thoughts seem to vary.

I plan on using my hydrometer etc. etc. for exact timing but roughly, I expected that I would leave the wort in the primary fermenter for roughly 2 weeks and then transfer to a secondary for about 3-4 (5-6?).

Do you all think it would be at all possible to simply leave it in the primary for the full 5-6 weeks? Do you all think I should wait even longer?

I assume I will be bottle conditioning the beer for about 2-4 weeks as well by the way, regardless of method mentioned above

Some notes on this: people seem to agree that if you want to stick solely with a primary then you have to make sure the yeast is healthy and that the temperature stays pretty constant. I plan on doing a starter for my yeast and the temperature of my apartment (for better or for worse) will hover from 68-72 (I'd prefer a little lower but I don't have the equipment etc. yet)

One more note: after 5-6 weeks (or even longer) will the yeast still be able to carbonate my bottles simply by adding a bit of priming sugar? I don't want to take all this time and end up with a flat beer!

Thanks for your help in advance and pardon me if I've made some newbie mistakes on terminology (or anything for that matter!)

Gsulliv2 is offline
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Old 01-22-2014, 11:28 AM   #2
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I've left a beer in primary (bucket) for 9 weeks and it came out very good and carbonated just fine. Start your beer fermenting at the cooler end of it's preffered range if you can by putting it into a tub of water that you keep cool by adding cold water or ice. The first few days is when your yeast will throw off flavors into your beer. It's also when the activity of the yeast will try to raise the temperature of the beer. Once that period is over you can let it warm to whatever your room temperature is and it will continue with its business. Your apartment temperature variation shouldn't hurt then, especially if you leave the fermenter in the tub of water as that will damp out the variations quite well.

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Old 01-23-2014, 12:01 AM   #3
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68 - 72 is fine for that yeast. You can just let it go where it wants. I think that is the Duvel yeast; they start mid 60s and let go up to about 80 during fermentation, if I remember correctly.

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