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Old 01-29-2009, 08:42 PM   #1
silvervan83
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Default 4 Months in primary = success

I got EXTRA LAZY. (and have been broke for some time... any contractors out there know exactly what I'm talking about). So I left 5 gallons of wheat beer in the primary for a little over 4 months. I recently aquired a couple of cornie kegs and finally got the stuff racked to one of them. ............ Wow. The ABSOLUTE BEST BEER i have ever brewed. OG 1.052 - FG 1.004!!!

I'm not gonna be posting anything else tonight cause I'm getting schnockered on this stuff. Wish you could be here.

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Old 01-29-2009, 08:46 PM   #2
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WOW, 4 months?!?!?!

Well that puts the ole autolysis bogeyman even further away!

I do a month in primary normally, and my beers have definitely improved.

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Old 01-29-2009, 08:47 PM   #3
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That's quite a surprise for a wheat. Good to know.

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Old 01-30-2009, 12:01 PM   #4
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What was the flavor like? I would expect a lot less of the interesting wheat yeast characteristics, clove/banana.

I'm drinking a wheat right now where I purposefully enhanced the banana aspect and I found that with aging the flavor dropped off a lot. That aging occurred in a keg though.

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Old 01-30-2009, 12:57 PM   #5
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Another nail in the coffin of the unnecessary Secondary.

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Old 01-30-2009, 01:21 PM   #6
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Did it end up being EXTRA clear? (for a wheat)

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Old 01-30-2009, 01:45 PM   #7
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Quote:
Originally Posted by Orfy View Post
Another nail in the coffin of the unnecessary Secondary.
+1. My 5 gallon carboys only get used for beers that need to be dry hopped/fruit or mead. Otherwise it's primary fermentation then conditioning in the keg.

I've left beer on yeast for 2 months before with no off-flavors (verified by an objective BJCP judge, not just my own subjective analysis). It still good practice to get beer off yeast when it's done fermenting, but this example illustrates that some of these rules are subject to interpretation.

Cheers!
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Old 01-30-2009, 01:53 PM   #8
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I'd recommend new brewers use secondary until they have the experience to decide for themselves. If it is needed or not.

In my opinion and experience it's pretty pointless doing it unless there is a specific reason.

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Old 01-30-2009, 01:57 PM   #9
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I'd recommend new brewers use secondary until they have the experience to decide for themselves. If it is needed or not.

In my opinion and experience it's pretty pointless doing it unless there is a specific reason.
+1. Wise recommendation, Orfy.
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Old 01-30-2009, 02:09 PM   #10
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Quote:
Originally Posted by FireBrewer View Post
I've left beer on yeast for 2 months before with no off-flavors (verified by an objective BJCP judge, not just my own subjective analysis). It still good practice to get beer off yeast when it's done fermenting, but this example illustrates that some of these rules are subject to interpretation.

Cheers!
+1 my bjcp feedbacks on the beers last year that were left for a month were what convinced me that this long primary had merit. I thought my beers tasted and looked better than the batches that I secondaried (some of my house beers overlap so I can often do a side by side comparison of batches.)

But the comments about clarity, and crispness of those primary only beers that I entered, as opposed to the secondaried ones, stood out on comments for two separate contests last summer.

Then I started seeing the stuff in Palmer, and what some of you guys were saying that backed up the idea that a secondary is really an option AND there is a great deal of merit to letting beers sit on the yeast for a few extra weeks, to allow the yeast to clean their messes.
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I gotta tell ya, just between us girls, that Revvy is HOT. Very tall, gorgeous grey hair and a terrific smile. He's very good looking in person, with a charismatic personality... he drives like a ****ing maniac! - YooperBrew

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