New Giveaway - Wort Monster Conical Fermenter!

Home Brew Forums > Home Brewing Beer > Beginners Beer Brewing Forum > Fermenting/conditioning/bottling timetable




Reply
 
LinkBack Thread Tools Display Modes
Old 02-12-2013, 11:03 PM   #1
hopsnhawks
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2013
Location: Corvallis, OR
Posts: 13
Likes Given: 3

Default Fermenting/conditioning/bottling timetable

howdy

2nd ever batch is in my secondary (Port O' Palmer) and I had some questions floating around in my head about the timing of these three steps

so far my technique is to keep the beer in the primary/secondary carboys for ~3 weeks, I have waited until all the churning is done in the primary before transfer and both times it has been ~10 days for this to occur (using White Labs California Ale Yeast #WLP001 at around 63 degrees)

that leaves ~10 days in the secondary plus an additional ~2weeks in the bottle, I assume this is an adequate schedule and my first batch turned out great

my question is how much benefit would I gain from increasing the time spent in the carboys by a few weeks, I keep seeing people talk about 3 weeks in primary and maybe another 2 weeks in the secondaries, I am very impatient but if the experts think the final product is significantly improved than of course I can wait it out

I am asking this in regards to typical Ale beer styles (Pale, IPA, brown/stout/porter) with normal alcohol levels, nothing at the imperial level

also, would just leaving it in the bottle for a real long time take care of all these issues or is the secondary carboy conditioning a lot different than conditioning that occurs in the bottle

thanks, new to this and wanted some opinions



__________________
hopsnhawks is offline
 
Reply With Quote Quick reply to this message
Old 02-12-2013, 11:13 PM   #2
WyomingBrewer
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2010
Location: Worland, Wyoming
Posts: 418
Liked 34 Times on 29 Posts
Likes Given: 60

Default

The people who are saying three weeks in the primary are not using a secondary at all. I am one of those that have converted to this way. The only need for a secondary is if you are racking on fruit or oak or something. Three weeks primary then straight to the bottle or keg.



__________________
Big Horn Basin Brew Supply
728 Big Horn Ave
Worland, WY 82401
Brew What You Drink!
WyomingBrewer is offline
 
Reply With Quote Quick reply to this message
Old 02-12-2013, 11:23 PM   #3
wjohnsen
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2012
Posts: 25
Default

KISS. Keep It Simple Stupid. 3 weeks in primary then bottle. Works great for me.

__________________
wjohnsen is offline
 
Reply With Quote Quick reply to this message
Old 02-12-2013, 11:30 PM   #4
stoneyts
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2013
Location: Pittsville, MD
Posts: 99
Liked 4 Times on 4 Posts
Likes Given: 24

Default

Would this be true if you wanted to dry hop the beer? I currently have one, a Citra pale ale that I wane to dry hop over about a 2 week time table. In this case is it better to move the beer to a secondary to separate it from the trub. I also forgot to add the irish moss to help w/ clarification.

__________________

Life is too short to drink cheap beer!

stoneyts is offline
 
Reply With Quote Quick reply to this message
Old 02-13-2013, 12:48 AM   #5
EPS
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2011
Location: Raleigh, NC
Posts: 234
Liked 10 Times on 9 Posts
Likes Given: 4

Default

3 weeks primary then bottle is working for me great only time i will use a secondary now is to dry hop or add fruit etc... I used

__________________

Without beer, life would be a mistake.

EPS is offline
 
Reply With Quote Quick reply to this message
Old 02-13-2013, 01:32 AM   #6
Cyclman
HBT_LIFETIMESUPPORTER.png
Feedback Score: 1 reviews
 
Cyclman's Avatar
Recipes 
 
Join Date: Jan 2013
Location: Aurora, CO
Posts: 3,423
Liked 288 Times on 254 Posts
Likes Given: 105

Default

You can dry hop in primary. Wait for active fermentation to subside after 4-5 days, then add the hops. 3-4 weeks you're all good, then bottle.

__________________
Cyclman is offline
 
Reply With Quote Quick reply to this message
Old 02-13-2013, 02:09 AM   #7
Hackwood
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2011
Location: Phoenix, Arizona
Posts: 625
Liked 63 Times on 53 Posts
Likes Given: 116

Default

3 weeks ferment/secondary. 3 weeks MINIMUM in the bottle. Like a lot of people throughout the forums have said, the longer in the bottle the better the beer.

__________________

Fermenting - Nothing.
Lagering - Nothing.
Secondary - Nothing.
Bottle-aging -Chocolate Stout, Lite Citra Ale and a Citra SmAsH.
In the Fridge - New Castle Brown Ale, Chimay and Milk Stout.

Hackwood is offline
 
Reply With Quote Quick reply to this message
Old 02-13-2013, 02:21 AM   #8
eric19312
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2012
Location: , NY
Posts: 616
Liked 45 Times on 39 Posts
Likes Given: 2

Default

I'm converted to 3 weeks primary too. When I dry hop I do it in the primary 3 or 4 days before bottling.

__________________
eric19312 is offline
 
Reply With Quote Quick reply to this message
Old 02-13-2013, 09:24 PM   #9
hopsnhawks
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2013
Location: Corvallis, OR
Posts: 13
Likes Given: 3

Default

thanks for the info, so far in my online searching it seems a large percentage of folks feel that 3wks in primary produces a similar product than switching over to a secondary, and that the transfer itself poses unnecessary risks

i will probably continue to transfer to a secondary mostly because it seems like getting it off that yeast cake would only be beneficial (is there any evidence that it is) but most importantly because it then frees up my primary for a new batch

final question, if bottle conditioning for >2 weeks improves the beer so dramatically what happens when you go to a keg? does it not go through this process or does it condition in the keg?

__________________
hopsnhawks is offline
 
Reply With Quote Quick reply to this message
Old 02-13-2013, 09:53 PM   #10
jethro55
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2012
Location: Dayton, Ohio
Posts: 398
Liked 26 Times on 22 Posts
Likes Given: 21

Default

Quote:
Originally Posted by hopsnhawks View Post
thanks for the info, so far in my online searching it seems a large percentage of folks feel that 3wks in primary produces a similar product than switching over to a secondary, and that the transfer itself poses unnecessary risks

i will probably continue to transfer to a secondary mostly because it seems like getting it off that yeast cake would only be beneficial (is there any evidence that it is) but most importantly because it then frees up my primary for a new batch

final question, if bottle conditioning for >2 weeks improves the beer so dramatically what happens when you go to a keg? does it not go through this process or does it condition in the keg?
Getting the fermented beer off of the yeast cake after a week or two was a factor in the old days when modern yeasts were not available to us. That has all changed and the yeasts that we use do not pose a problem for many, many weeks.

All beers improve with age. Expert brewers can get to good beers in substantially less time than the average home brewer. From what I gather in many threads on the topic, kegging appears to be quicker. But since the storage principles are very much the same, it must be that brewers with kegs fall into the expert brewer category.


__________________

Civilization begins with Beer !

Primary: nothing in the pipeline at the moment
Secondary: some summer beers are imperative
Bottled: Nut Brown, Listermann's Cream Ale, American Pale Ale, Holiday Ale, HopNog, Honey Malt Cream Ale, Irish Stout, English Brown Ale, BIAB English Ale, India Black Ale, Bengal Juice, BIAB Cherry Wheat on the cherries, Belgian Pale Ale, Island Hefe on Mango, Island Hefe on Apricot (and dang -these are awesome beers)

Next Up: Hop farming

jethro55 is offline
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools
Display Modes


Similar Threads
Thread Thread Starter Forum Replies Last Post
Timetable rant HomerJR General Beer Discussion 12 02-14-2013 03:16 PM
Blowoff Timetable Flyway1 General Beer Discussion 4 10-22-2012 11:38 PM
Conical Timetable/Temp Good? Bad? rp5brew Fermentation & Yeast 2 04-30-2011 02:53 PM
Timetable question jeremyO Beginners Beer Brewing Forum 3 04-20-2011 02:24 AM
bottling timetable joebou4860 Beginners Beer Brewing Forum 18 01-17-2007 04:29 AM