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-   -   If i skip the secondary, how long should i leave it in the primary? (http://www.homebrewtalk.com/f39/if-i-skip-secondary-how-long-should-i-leave-primary-217968/)

thisisvlad 01-14-2011 11:09 PM

If i skip the secondary, how long should i leave it in the primary?
 
Hi, I'm brewing my first two batches of beer right now.. an Amber and a Belgian Wit. After reading a lot in these forums, i've decided to not use a secondary and just leave them in my primary until bottling. How long should they sit in the primary? Is it 3 weeks?

thanks!

Brewkowski 01-14-2011 11:15 PM

Depends on how patient you are. I think 3 weeks is good though.

DubBrew 01-14-2011 11:17 PM

At least 10 days. But 2-3 weeks is better. Its tough being patient on the first batch but it pays off with better beer.

I don't use a secondary for most beer and I keg between 10-20 days. There are plenty of stories of 4-8+ weeks with no problems assuming you have plenty of healthy yeast and a good consistent fermentation.

sudsmcgee 01-14-2011 11:17 PM

You can't go wrong with one month. That's what I always do.

breez7 01-14-2011 11:19 PM

for both of those beers you should be fine after two weeks but I almost always go 3 weeks

thisisvlad 01-18-2011 02:50 AM

I have a follow up question. for the Heff, the people at the brew shop told me that it should be kept at a higher temp, so they sold me this belt thing to keep the temp steady at 75ish degrees. Should i keep the belt on the whole three weeks that i leave it in the primary, or do i take the belt off after a week?

flabyboy 01-18-2011 03:05 AM

Quote:

Originally Posted by thisisvlad (Post 2560705)
I have a follow up question. for the Heff, the people at the brew shop told me that it should be kept at a higher temp, so they sold me this belt thing to keep the temp steady at 75ish degrees. Should i keep the belt on the whole three weeks that i leave it in the primary, or do i take the belt off after a week?

Sounds like bad advice to me

lumpher 01-18-2011 03:09 AM

75? that's the very top of the range. i prefer 68 for hefe's and wits. i leave them fermenting for 2 weeks at 68, keg ( or bottle ), and enjoy. i'm drinking a hefe right now brewed with those stats

jackers252 01-18-2011 03:18 AM

I always do at least three weeks followed by one week in the cold chamber prior to kegging.

thisisvlad 01-18-2011 06:13 AM

Quote:

Originally Posted by lumpher (Post 2560755)
75? that's the very top of the range. i prefer 68 for hefe's and wits. i leave them fermenting for 2 weeks at 68, keg ( or bottle ), and enjoy. i'm drinking a hefe right now brewed with those stats



hmmm.. do you think my beer might be ruined? should i remove the belt? what would happen to my beer if it's been around 75 degrees?


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