Ampster

Recipes 

American light beer from Brewers Best.
It was pretty clear, tasted good when I bottled, but now I am wondering:
Will there be enough yeast to carbonate? I have read somewhere that long secondary means that I should have pitched more (different kind) of yeast with the priming sugar.
I know from my little reading that I should just relax, and enjoy a beer, but how long is TOO long?
Thanks.
Ampy.

woollybugger2

Recipes 

I don't think that 7 weeks is considered a long secondary...you should find out in 3 or 4 weeks ...

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Consumed:#2 Hefeweizen, #3 SoHo Brown Ale, #7 Belgian Wit, #9 Belgian Amber
Bottled: #1 Trout Belgian Trippel, #4 Smoked Porter, #5 Apfelwein, #10 Bell's Brown Ale Clone, #11 Belgian Wit, #8 Wee Heavy
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Secondary:
Primary 1:
Primary 2:
Primary 3: Empty
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GilaMinumBeer

Recipes 

Too long is cleaning out your basement to find a carboy full of beer when you can;t remember making it.

7 weeks isn't too long. I have often left mine in primary for 6 weeks.

If you are THAT concerned about yeast, just disturb a little at the bottom with your racking cane.

Revvy

Recipes 

That's what I do for my month long primary to make sure there is plenty of yeast at bottling, I make a back and forth pass on the bottom of the fermenter with my autosiphon, let about 30 seconds of yeast come through the hose, then lift the AS off the surface til the beer flows clear, and gently set it back down.

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