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Old 06-29-2012, 01:47 AM   #1
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Default Stout fermenting time

Have an oatmeal stout from an extract kit in the fermenting bucket. Wasn't planning to go to secondary, just leave it where it is until bottling time. The directions I'm following say leave it in the primary for two weeks. My question is, would I gain anything by leaving it for another week or so? Two weeks doesn't seem like a long time.

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Old 06-29-2012, 02:23 AM   #2
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When it's done it's done. Gravity readings are the only way to tell. On that note, is it a high gravity stout? The higher the gravity, the longer it will take to condition/mature. There is certainly no harm in leaving it in the fermenter longer though.

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Old 06-29-2012, 02:56 AM   #3
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Some would say longer is better. Certainly no harn though.

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Old 06-29-2012, 03:20 AM   #4
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I have a milk/sweet stout fermenting 1.082. In day 14. I plan on leaving it for another week then secondary to clean up for another week before I bottle. So far my system works well without any problem.

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Old 06-29-2012, 03:56 AM   #5
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It started at 1.048. So it won't hurt it to go another week, but it sounds like I don't really gain anything?

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Old 06-29-2012, 04:44 AM   #6
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Quote:
Originally Posted by DDQ
It started at 1.048. So it won't hurt it to go another week, but it sounds like I don't really gain anything?
If anything it things will clear up more
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Old 06-29-2012, 08:18 AM   #7
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The yeast tend to clean up the beer if left for longer. If it makes you feel better I just bottled an imperial stout that was on the yeast cake for 2 months.

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Old 06-29-2012, 02:23 PM   #8
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Very helpful, thanks everyone. I think I'll give at least another week, that helps my schedule a lot!

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Old 06-29-2012, 02:55 PM   #9
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"Very helpful, thanks everyone. I think I'll give at least another week, that helps my schedule a lot"

Just for future reference, letting it sit an extra week or so is never going to hurt anything. You could let it sit an extra month and it won't hurt anything. If you can't get to bottling during a week, you don't have to worry at all about putting it off. Once it is beer, it is going to stay beer for an extended period of time.

On the flip side, you can't make it go a week faster.

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Old 06-29-2012, 03:39 PM   #10
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Quote:
Originally Posted by billl View Post
"Very helpful, thanks everyone. I think I'll give at least another week, that helps my schedule a lot"

Just for future reference, letting it sit an extra week or so is never going to hurt anything. You could let it sit an extra month and it won't hurt anything. If you can't get to bottling during a week, you don't have to worry at all about putting it off. Once it is beer, it is going to stay beer for an extended period of time.

On the flip side, you can't make it go a week faster.
The only things that would tend to go downhill are wheat beers and hops-forward beers. These tend to be best fresh, and lose a little bit as they age. They won't go bad with an extra week, but they might have been SLIGHTLY better. But an extra week is usually no problem, but unneeded if your ferm temps were good, it was a smaller beer, etc.
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