detlion1643
Well-Known Member
I'm starting my first pre-hopped extract mr. beer this weekend. However, I've been doing tons of reading and am hoping to have some more experienced brewers clear some things up.
I've been making some wines, and it's make, pitch, forget, rack till clear. This however, gets rid of all yeast, and wine is fermented till dry anyways.
If a "good rule of thumb" is about 2-3ish weeks in primary, do the non-wine yeasts not ferment the beer dry? I'm hoping this is the case? (I do have a hydrometer to check for fermentation stopping). As I'm used to that time frame being under 1.000...
If a beer is left to clear, or racked to secondary for additions for a while, wouldn't enough yeast drop out that it would affect bottling and bottle conditioning? How would this be fixed without kegs/co2?
I've been making some wines, and it's make, pitch, forget, rack till clear. This however, gets rid of all yeast, and wine is fermented till dry anyways.
If a "good rule of thumb" is about 2-3ish weeks in primary, do the non-wine yeasts not ferment the beer dry? I'm hoping this is the case? (I do have a hydrometer to check for fermentation stopping). As I'm used to that time frame being under 1.000...
If a beer is left to clear, or racked to secondary for additions for a while, wouldn't enough yeast drop out that it would affect bottling and bottle conditioning? How would this be fixed without kegs/co2?