Originally Posted by MarcusKillion
I got as question about that 3 week fermentation . Does this not make the yeast die off ? Does it not run out of oxygen ?
Of course I guess if you are kegging this would not be a problem but what about us bottle carbers.
I bottled beer for my first 3 years of brewing prior to kegging. I still bottle 50% of my beer that I give away and all of my fermentations go for a minimum of 3 weeks and most go for 4 weeks in order to give the yeast time to clean up after themselves. I picked this tip up from Revy and noticed that the quality of my brewing improved with 3-4 weeks of primary fermentation. I even will split a 6 gallon batch that has been in the primary 4 weeks into separate 3 gallons to keg and 3 gallons to bottle and both come out just fine.
After 3-4 weeks the yeast may go dormant for a bit of time if they are out of food but when you bottle adding the corn sugar provides the right amount of food to the right amount of yeast for carbonation. When I started brewing I subscribed the 2,2,2 method (2 weeks primary, 2 weeks secondary, 2 bottle condition.) Now I usually do 4 weeks primary, skip the secondary and 3 weeks bottle condition.