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Home Brew Forums > Home Brewing Beer > Beginners Beer Brewing Forum > Secondary fermentation vs. maturation time
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Old 04-16-2013, 07:08 PM   #11
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I have found that leaving the beer in primary for 4-5 weeks allows the yeast time to work all their magic and for the beer to "drop bright."

Then to the bottles, where the aging (conditioning) happens. With the beer in bottles (and carbed) it is easy to monitor the progression of the flavor profile.

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Old 04-16-2013, 07:16 PM   #12
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If you wait long enough you can taste a difference in some beers... Also the advantage of bulk conditioning is that more yeast and other stuff that may still be floating will precipitate. I really liked the results of leaving the corny keg at cold temp for a couple of weeks... A lot more settled and it was so easy to flush it out before releasing that batch (either bottling or tapping)

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Old 04-16-2013, 08:01 PM   #13
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When the primary fermentation finishes or is about to finish the yeast goes in a "conditioning" phase. They start converting heavier sugar like Maltotriose and byproducts produced in the primary fermentations. These byproducts can result in off flavors.

John Palmer also explain why the beer should be removed from the yeast cake if possible. It's only part of the page, I recommend reading the whole page because he says you could also leave the beer on the yeast cake... (http://www.howtobrew.com/section1/chapter8-2-3.html) I also recommend reading the whole "Fermentation" section for great knowledge

"Under some conditions, the yeast will also consume some of the compounds in the trub. The "fermentation" of these compounds can produce several off-flavors. In addition, the dormant yeast on the bottom of the fermentor begin excreting more amino and fatty acids. Leaving the post-primary beer on the trub and yeast cake for too long (more than about three weeks) will tend to result in soapy flavors becoming evident. Further, after very long times the yeast begin to die and break down - autolysis, which produces yeasty or rubbery/fatty/meaty flavors and aromas. For these reasons, it can be important to get the beer off of the trub and dormant yeast during the conditioning phase."

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Old 04-16-2013, 08:35 PM   #14
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"John Palmer also explain why the beer should be removed from the yeast cake if possible."

Palmer has retracted all of that. The online version is the "old" book and he's made quite a few updates over the years.

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Old 04-16-2013, 10:35 PM   #15
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Ya, my friends and I live in fear of Autolysis from all our beginner-book readings. But we've never experienced it.

For me, the biggest job of brewing so far has been managing my anxieties and doubts. I've yet to brew a beer that I haven't totally enjoyed, but I still sweat bullets every step of the way. Can't wait till I'm a more relaxed brewer.

Here's what I think I'm gonna do based on all your advice:

Bottle my Saison and Nut Brown Ale when the three weeks is up! Sit on 'em for as long as I can possibly stand it. Maybe taste a few now and again to see how their coming along.

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Old 04-17-2013, 12:38 AM   #16
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You should get a pipeline going... That way you won't be tempted to drink too soon, because there will be plenty around.... I got 7 batches since early March... still working on the first one...

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Old 04-17-2013, 03:06 AM   #17
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Quote:
Originally Posted by billl View Post
"John Palmer also explain why the beer should be removed from the yeast cake if possible."

Palmer has retracted all of that. The online version is the "old" book and he's made quite a few updates over the years.
All of it really? Damn, I was living in a lie all that time... Thank for letter me know.
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Old 04-17-2013, 04:00 PM   #18
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I'm sorta on that track right now: in addition to the Saison and Nut Brown, I also brewed a Dead Guy Ale clone and a Porter all in the span of 2 weeks. I'm also researching more recipes to move on so that I'm basically drinking 90% My Own Beer this summer.

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Old 04-18-2013, 01:08 PM   #19
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Quote:
Originally Posted by dannyonions View Post
I'm sorta on that track right now: in addition to the Saison and Nut Brown, I also brewed a Dead Guy Ale clone and a Porter all in the span of 2 weeks. I'm also researching more recipes to move on so that I'm basically drinking 90% My Own Beer this summer.
nice!

i brewed this many for the couples shower the better half wants to throw. it was a good excuse to have her on board with all this brewing...

i learned so much doing them that I only wish I could do another bunch asap....
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