kcbrewcom

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I've got a Coffee Milk Stout in primary right now that has been there for almost three weeks. I am hoping to roll it out to my family and friends on Christmas, I am debating leaving it in primary for a total of four vs five weeks which means in bottles for four or three weeks. So I guess my root question would be would four weeks in primary and four in bottles be better than five in primary and three in bottles? Thanks in advance for your help. Cheers!

Straight6TT

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I certainly cant say for sure but my opinion is an extra week in bottles would be better so you will be sure that it is fully carbonated!

DocScott

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What's your OG? If its not a big beer, I'd say the extra week in bottles. Both sides have a fair argument though

menerdari

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I say the extra week in the bottle will help the finished product more given your time restraints.

dallasdb

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+1

Definitely an extra week in the bottles, or buy a keg setup for Christmas and don't worry about it. Just keg it two weeks before serving.

Golddiggie

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OG would help out a lot. Also, pull a sample if you've not confirmed its at FG. If it is at a stable FG, and a lower ABV batch (under ~6%) then you could bottle. But taste the sample to make sure its actually ready to go to bottles first. You'd be amazed at what an extra week in primary will do compared with an extra week in bottles.

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kcbrewcom

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Being new to this I have put together my own kit which currently doesn't include a hydrometer. I've been meaning to pick one up so maybe this will give me the kick needed to pick one up.

matt-tastic

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If you've reached Target Gravity, leaving it in the fermenter won't do much of anything, other than put the flavor of your trub into your beer (which may be a good thing, depending on style i guess).

If it's done fermenting, bottle it and put it away until xmas.

duboman

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If the beer is at FG, which I am pretty sure it is at this point, and it tastes perfectly fine then there is no benefit to letting it sit any longer, package it up and let it carbonate and condition

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bobbrews

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Regarding the comments of the last two posters, I just want to address the falsity of trub flavor going into your beer if it's left in the primary for 3-5 weeks, and the poor practice of racking as soon as desired FG is reached.

The first situation will not happen unless yeast autolyzation sets in after a period of months. Furthermore, after the yeast use sugar and oxygen to create alcohol and carbon dioxide (which takes a total of 3-7 days) their job is still technically not complete. Your beer may very well at target FG, but it will also contain a ton of precursor laden off flavors. These precursors should really be reabsorbed by the yeast if you want a quality beer. This takes time - usually takes 3-4 weeks total in the carboy in the 60's (F). Lastly, I've noticed 17-21 days of bottle conditioning at 72 F is ideal for my ales.