Originally Posted by hethacker12
I transferred the beer when it went down to 1.022, but that was only 7 days. What kind of effect will this have on the beer compared to the recipe that says to keep the beer for 21 days in the primary?
I am still planning on keeping it in the secondary for another 5 weeks though.
The current thinking is to not use a secondary. An extended time on the yeast allows the yeast to clean up the fermentation byproducts. there are no offsetting benefits from getting off the yeast any off the yeast. I secondary only lagers and sours. I've kept beers in primary for as long as 6 weeks if I didn't have a free keg.
That all said, don't worry, you'll be fine.
Steve in St Cloud, MN
Long Winter's Nap Barleywine
6 Jolly Fellows Porter
Cream of Three Crops Cream Ale
Jolly Pumpkin Bam Biere clone - sort of
Tap 1 - Tripel
Tap 2 - American Wheat
Tap 3 - House Mild
Tap 4 - Black IPA - from Lucid Brewery wort
Bottles - Long Winters Nap Barley Wine - 2012 & 2013, & some odds and ends
In the bullpen: