JGlove
Member
Hey all,
I am on batch 6 right now, and have a wheat beer in my primary. I have a general feel for how to do all grain techniques, but there are some finer points of beermaking that escape me. I asked a question to someone that knows something, and he described it as "primary length and danger of autolysis." argument.
The homebrew shop I buy from kinda stresses a 7-10 day primary cycle, and a longer secondary if needed.
Combine that information with the fact that I had a bad experience with the yeast autolyzing back into my first batch of beer because I left it in the primary for 12-13 days. Because of that, I usually never go over 7 days for fermenting.
Now, I am doing this wheat beer (like I said above) and in a different thread, I had people saying that they never Primary ferment for LESS than 14 days, 7 days is too short, etc etc..
Now i am all confused as to what I should be doing with this hefe im brewing, and all future batches of beer. Granted, the hefeweizen yeast is supposed to be prevalent in the style, but what about some of the (my personal example) sour tasting english ale yeasts all nastifying my irish red ale.
Where is that tradeoff, and is it relatively scientific? or is it just one of those things that you only learn by making batches of nasty beer.
long story short, what are the general rules of thumb for fermentation time, accounting for styles of beer, yeast type, etc.
Any information on this would be awesome, because right now, im feeling confused to all hell on the subject, and I have a sad and lonely batch of beer sitting next to my bed
I am on batch 6 right now, and have a wheat beer in my primary. I have a general feel for how to do all grain techniques, but there are some finer points of beermaking that escape me. I asked a question to someone that knows something, and he described it as "primary length and danger of autolysis." argument.
The homebrew shop I buy from kinda stresses a 7-10 day primary cycle, and a longer secondary if needed.
Combine that information with the fact that I had a bad experience with the yeast autolyzing back into my first batch of beer because I left it in the primary for 12-13 days. Because of that, I usually never go over 7 days for fermenting.
Now, I am doing this wheat beer (like I said above) and in a different thread, I had people saying that they never Primary ferment for LESS than 14 days, 7 days is too short, etc etc..
Now i am all confused as to what I should be doing with this hefe im brewing, and all future batches of beer. Granted, the hefeweizen yeast is supposed to be prevalent in the style, but what about some of the (my personal example) sour tasting english ale yeasts all nastifying my irish red ale.
Where is that tradeoff, and is it relatively scientific? or is it just one of those things that you only learn by making batches of nasty beer.
long story short, what are the general rules of thumb for fermentation time, accounting for styles of beer, yeast type, etc.
Any information on this would be awesome, because right now, im feeling confused to all hell on the subject, and I have a sad and lonely batch of beer sitting next to my bed