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-   -   Dry Irish Stout in Primary for 3 weeks. Is that okay? (http://www.homebrewtalk.com/f163/dry-irish-stout-primary-3-weeks-okay-338161/)

buffalojoe29 06-27-2012 07:31 PM

Dry Irish Stout in Primary for 3 weeks. Is that okay?
 
I usually leave brew in my primary for two weeks but in this case, because of my schedule, it will have to be in there for three weeks. Any issue with that?

Another thing to note, I checked it out a couple days ago (two weeks in) and it had a strong alcohol smell, which I was surprised about. Is there something wrong or will that mellow out?

It fermented very quickly.



Thanks!

CKing 06-27-2012 07:40 PM

It's fine........let it go another week and it'll be fine, and on, and on.

SledgeH 06-27-2012 07:41 PM

It can sit for as long as you need.

buffalojoe29 06-27-2012 07:46 PM

Awesome thank you guys! Is there any need if, let's say I leave it in there for four weeks, to transfer it to a secondary?

How soon can I bottle this damn thing? (Sorry for the newb questions, it's my second batch ever. Northern Brewer Dry Irish Extract Kit)

Should I cascade a little sugar in there?

kwingert 06-27-2012 10:27 PM

You should be able to bottle it now and you will to add priming sugar. What yeast did you use and at what temp did your ferment?

neko 06-27-2012 11:26 PM

Quote:

Originally Posted by buffalojoe29 (Post 4207276)

Should I cascade a little sugar in there?

What do you mean by this? Are you talking about priming sugar for bottling? It would be best to measure out the sugar instead of "cascading a little sugar".

Scuba_Stan 06-27-2012 11:28 PM

Quote:

Originally Posted by buffalojoe29 (Post 4207276)
Awesome thank you guys! Is there any need if, let's say I leave it in there for four weeks, to transfer it to a secondary?

How soon can I bottle this damn thing? (Sorry for the newb questions, it's my second batch ever. Northern Brewer Dry Irish Extract Kit)

Should I cascade a little sugar in there?

Nope No need to transfer to secondary. I make it a point to leave all my brews in the primary for no less then 3 weeks. I've left a Hef in the primary for 7 weeks with no ill effects.

You can bottle any time after fermentation has completed, but if you leave it in the primary for a longer period the yeast cleans off alot of the off-flavors created during fermentation. Think of it as bottle condition in a big bottle.

Nope no need to add a little sugar.

buffalojoe29 06-28-2012 12:28 AM

Quote:

Originally Posted by kwingert (Post 4207734)
You should be able to bottle it now and you will to add priming sugar. What yeast did you use and at what temp did your ferment?

Kwingert,

I used a WYeast Irish Ale Yeast and it fermented at temps ranging from 62 - 66 degrees.

buffalojoe29 06-28-2012 12:30 AM

Quote:

Originally Posted by neko (Post 4207853)
What do you mean by this? Are you talking about priming sugar for bottling? It would be best to measure out the sugar instead of "cascading a little sugar".

Neko,

I've been told by a homebrewing friend to put a little sugar into the fermenter after a couple of weeks to give the yeast a touch more "food" if you will.

This has nothing to do with priming sugar for bottling.

Does this sound weird?

buffalojoe29 06-28-2012 12:31 AM

Quote:

Originally Posted by Scuba_Stan (Post 4207859)
Nope No need to transfer to secondary. I make it a point to leave all my brews in the primary for no less then 3 weeks. I've left a Hef in the primary for 7 weeks with no ill effects.

You can bottle any time after fermentation has completed, but if you leave it in the primary for a longer period the yeast cleans off alot of the off-flavors created during fermentation. Think of it as bottle condition in a big bottle.

Nope no need to add a little sugar.

Scuba Stan,

Thank you very much for the answer! That makes me feel a lot better.


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