Is a lengthy fermentation really necessary?

Hi guys, I have a NB Belgian strong golden ale from extract kit fermenting right now. The instructions from the kit call for 2-4 weeks in primary and 2-3 months in secondary. I don't secondary so the complete fermenting/conditioning will take place in my primary. Is that long a time really necessary? I imagine that by the called for 2-4 weeks in primary, the beer would be at final gravity. What is the reason to have it in the fermenter for so much longer and is 2-3 months longer really necessary? If it will improve the end result, I will wait but I'd love to have it ready for Thanksgiving and if I let it go as long as instructions call for, it will be some time after that. What happens in those 2-3 months that won't be taken care of after say, 1 month? Thanks

Belgian yeasts often contain some Brettanomyces yeast. Brett is a very slow fermenter. So, yes, you should allow an extended fermentation for any belgian beer, especially if you're bottling.

I think the 2-3 month secondary is excessive though. After the first 2 weeks of fermentation, get that carboy to room temp (if it isn't already) and let it go for another 3 weeks. After that, feel free to bottle. I wouldn't bother with a secondary fermenter.

My friend and I went through a Belgian kick a few years ago, and we both made a ton of gushers because we were bottling after 3 weeks.

Do not leave a beer in primary for 3 months, or you risk off-flavors from autolysis, which is very unpleasant. It's a fairly rare off-flavor, but three months for a high alcohol beer does increase the odds a good bit.

The extended secondary is for bulk conditioning - allowing the flavors to mellow and "harmonize" with each other. If you did everything according to best practices (oxygenated the wort, pitched a large, healthy yeast starter, optimal fermentation temperature profile), it'll probably be good to go sooner.

Thanks, I didn't have time to make a starter so I pitched 2 smackpacks of Wyeast 1388 and a vial of WLP545 so I know I pitched enough yeast and the ambient temp is 69 degrees and the fermometer says 73 so the temps are good. The fermentation has not been as vigorous as I expected with the amount of yeast I used. I only had 2inches of krausen and now, about 60 hours after I pitched, it's really slowing down. Does this mean that my fermentation may take a bit longer to finish? Since the yeast are still flying around, I haven't taken a hydrometer reading yet.

1388 can be slow and take a while to flocculate. I'd recommend leaving it at least a month before packaging. Longer will not hurt it.

passedpawn said:

Belgian yeasts often contain some Brettanomyces yeast. Brett is a very slow fermenter.

Click to expand...

I disagree. If they had Brett in them, they would have some funky flavors, and take up to a year to fully finish.

passedpawn said:

Belgian yeasts often contain some Brettanomyces yeast

Click to expand...

Often? To my knowledge, I'd say "very occasionally". None of the Belgian yeasts I typically use contain Brett.

passedpawn said:

Belgian yeasts often contain some Brettanomyces yeast.

Click to expand...

Most of the cultures White Labs and Wyeast sell are single strains of Saccharomyces. No Brett in there. Mixed Sach/Brett cultures almost always form a pretty distinct pellicle (not sure if fermenting with Brett only forms a pellicle).

ArcaneXor said:

Do not leave a beer in primary for 3 months, or you risk off-flavors from autolysis, .

Click to expand...

Please do not perpetuate this error, it doesn't happen.

ArcaneXor said:

Most of the cultures White Labs and Wyeast sell are single strains of Saccharomyces. No Brett in there. Mixed Sach/Brett cultures almost always form a pretty distinct pellicle (not sure if fermenting with Brett only forms a pellicle).

Click to expand...

OK. Thanks. I've been corrected on this before, but it doesn't seem to sink in.

david_42 said:

Please do not perpetuate this error, it doesn't happen.

Click to expand...

Of course it does - it's just rare. Tasting people's homebrew is part of my job, and I come across it once a month or so. It's also happened to me twice - once when using one of the recalled packs of Nottingham yeast, and once after about five months of a continuous, mixed culture apple cider fermentation. It's an unmistakable flavor/aroma.

My friend and I went through a Belgian kick a few years ago, and we both made a ton of gushers because we were bottling after 3 weeks.

Click to expand...

This is so true. Belgian yeasts can take off fast, get pretty low so you think they are done, and then slowly keep going. I did exactly the same with my first belgian. Thought it was done, bottled it up and ended up with gushers. Now I leave my Belgians for a minimum of 5 weeks, and often a lot longer.

Here is a great quote from Brew Like a Monk...

"Let the fermentation finish, perhaps at a higher temperature. It may take as long to get the last few points of attenuation as it did for the first 80%"

Also Belgian yeasts do change flavor with age, so letting them sit for a longer time really helps get a good brew. If they are telling you to age it, then it probably is good advice. Most kits instructions rush things.