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02-04-2012, 08:05 PM
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#1
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Junior Member
Join Date: Jan 2012
Posts: 2
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is 5 weeks in a primary too long?
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I'm making a fat tire clone right now and just found out I have to leave town for the next 3 weeks for work.
Its been in the primary for 2 weeks so far, can I screw it up by leaving it in another 3 weeks or should I rack to a secondary?
Thanks
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02-04-2012, 08:07 PM
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#2
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Senior Member
Join Date: Apr 2011
Location: Raleigh, NC
Posts: 142
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Only real reason to move it into secondary is to dry-hop it or some other sort of flavoring thing--your yeast will very likely be happy for 5 weeks (and even longer). My first saison waited 6, and turned out amazing...
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02-04-2012, 08:07 PM
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#3
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recombinent extract muse
Join Date: Feb 2011
Location: Sheffield, Ohio
Posts: 10,233
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Nah,don't worry about it. My Burton ale was in primary about that long fermenting out & clearing. As long as the airlock has fluid in it,& temps are reasonably stable,you'll be fine.
__________________
Everything works if ya let it-Roady(meatloaf)
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02-04-2012, 08:08 PM
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#4
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Senior Member
Join Date: Nov 2010
Location: Batavia, Oh
Posts: 1,080
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Yeah 5 weeks is good. Probably don't need that long of a primary for a amber but it not going to hurt anything at all.
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02-04-2012, 08:13 PM
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#5
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Senior Member
Join Date: Aug 2009
Location: Vancouver
Posts: 165
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It's not too long. As others have said, you could get it out sooner but there's nothing to worry about it staying in longer. It won't hurt a damn thing.
__________________
On Deck: Master & Margarita RIS, Son of Bulgakov Stout
Primary: Kinger's Kölsch
Secondary: Punkin' Porter
Bottled: Alec's Ale, Alec's Ale X, Nut Very Good Brown Ale, Pliny the Elder Clone, Admiral Longshank's Oatmeal Stout
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02-04-2012, 08:14 PM
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#6
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Junior Member
Join Date: Jan 2012
Posts: 2
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sounds good.
would yall recommend racking to a secondary for a week or so once I get back or go straight to bottling?
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02-04-2012, 08:17 PM
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#7
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recombinent extract muse
Join Date: Feb 2011
Location: Sheffield, Ohio
Posts: 10,233
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It should be pretty clear at that point to go straight to the bottling bucket.
__________________
Everything works if ya let it-Roady(meatloaf)
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02-04-2012, 08:51 PM
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#8
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Arrogant Bastard Clone
Join Date: Apr 2011
Location: Minneapolis, Minnesota
Posts: 3,851
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i'm about to bottle a beer that's been in primary about that long. it's nice and clear and tastes very good.
__________________
The Polk Street Brewery
Brew Blog
Primary: Triple B, Honey Weizen (a ,Midwest kit), Columbus IPA
Secondary: No. 3 Burton, RIS
Bottled: Simcoe IPA, Northern English Brown
Kegged: German Alt, Octane IPA
Give a man beer and his thirst is quenched. Teach a man to brew and it will never be again.
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02-04-2012, 08:54 PM
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#9
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Thirsty Zymurgist...
Join Date: Jan 2011
Location: Leesburg, Virginia
Posts: 1,577
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You're good, I generally try to keep beers on primary for at least 4 weeks.
__________________
Primary: Apfelwein 2.04, Peach Pyment 2.05, Chocolate Stout 2.20
Secondary: Douglah Capsicumel 10.29, Chocolate Mead 10.29, Bochet Mead 11.12, Cranberry Mead 11.24
Bottle Conditioning: Spiced Mead 5.30, Peach Mango Mead 7.09
On Tap: Raspberry Wheat 01.08, Smoked Porter 01.16, SB46 Pale Ale 2.05, Citra IPA 03.04, English Barleywine 11.12
In Bottles: Spiced Cherry Dubbel 7.17
Gallons in 2012: 36
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02-04-2012, 10:24 PM
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#10
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Member
Join Date: Mar 2010
Location: Centre Hall, Pennsylvania
Posts: 78
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Rdwhahb
__________________
In a humble log cabin off an unregarded back road, somewhere, deep in the heart of Pennsylvania’s hill country, we find our intrepid hero — the Brush Valley Brewer.
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