How Does Primary Fermentation Time Affect Taste?

er_zzz · 11-30-2011, 03:38 AM

I have been successful so far in producing 2 batches of home brew, but with both there has been a slight bite in the after taste. I was wondering if that was due to the fact I let the brew sit in the primary fermenter about 5 days longer than recommended. It could also be that I didn't let it condition long enough in the bottles - many people recommend conditioning for 2 months but I'm not willing to wait that long.

How does primary fermentation time affect taste and

**Golddiggie** · 11-30-2011, 03:45 AM

What did you brew?
What yeast did you use, and at what temperature did it ferment at (fermenting wort temp, not ambient)?
How long was it in primary?

Personally, I typically go 4-8 weeks in primary then bottle/keg (more keg these days), carbonate for 2-3 weeks and then enjoy.

If they're recommending conditioning for two months, then chances are you can go longer in primary and get a better brew faster. Basically, bulk aging does more for a brew than doing it in bottles. In my experience, batches that I didn't rush, or once I started tossing out the instructions after it said to start chilling the wort, came out far better.

What's the after taste? Is it an alcohol bite, or something else? Depending on what the flavor is, will indicate what you did that you should avoid next time.

Also, ignore human time frames when it comes to fermenting. IF you think it's done, take a hydrometer sample and gravity reading. Take another 2-3 days later and compare them. TASTE each sample too, to see where it's at. Just because a batch has reached it's FG does NOT mean it's actually ready for bottle/keg/drinking... Time and patience are two of the best tools you can have in your box.

HopsMan · 11-30-2011, 04:02 AM

I'd follow Golddiggie and ask what temp you fermented at. Chances are it got a little high on you, and that's what the "bite" is.

I typically primary for somewhere from 4-7 days, and then secondary for around two weeks before kegging and letting condition for a month or so. As I understand it though, you would need to keep the beer in the primary for a very long time before you'd start to get off flavors from the dead yeast. I don't think five days extra would cut it. I'd take golddiggies advice and look at your fermenting temp, yeast used, etc.

er_zzz · 11-30-2011, 05:16 AM

It was an american wheat ale that had the bite. It was like an alcohol bite but much harsher. It had a full flavor like you would expect but finished harsh.

Good point on the temperature, it could be because when I fermented it was summer and about 70 in my house constantly.

Gremlyn · 11-30-2011, 05:41 AM

How long are the beers in the fridge before you crack them open? Try letting the beers sit in the fridge 24-48 hours before cracking them open and see if this improved anything. As has been said, an extra 5 days is nothing in a fermenter. You could leave it in there an extra 5 weeks and have nothing happen, expect that it might get better.

A 'bite' can be many things, from water chemistry, to hop imbalance, to infection.

**RM-MN** · 11-30-2011, 11:50 AM

Quote:

Originally Posted by er_zzz

It was an american wheat ale that had the bite. It was like an alcohol bite but much harsher. It had a full flavor like you would expect but finished harsh.

Good point on the temperature, it could be because when I fermented it was summer and about 70 in my house constantly.

Higher temperatures during fermentation will cause the yeast to throw off higher alcohols that are known as fusel alcohols and they definitely have an alcohol bite. Keeping the beer cooler during the initial fast part of the ferment will avoid this. Putting your fermenter in a tub of cool water and adding ice as needed for the first few days will work.

ReverseApacheMaster · 11-30-2011, 01:35 PM

Letting it sit in primary for an additional five days definitely would not have a negative effect on taste.