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
Raspberry Chocolate Porter
Conditioning - Tripel
Tap 1 - Apple Pie Cyser
Tap 2 - Mosiac Pale Malt SMaSH
Tap 3 - Munich Helles
Tap 4 - Long Winters Nap Barley Wine - 2014
Bottles - Jolly Pumpkin Bam Biere clone, Long Winters Nap Barley Wine - 2012 & 2013, Flanders Red, & some odds and ends
In the bullpen:
House Pale Ale
Imperial English Porter