Focus
Well-Known Member
I may have really screwed the pooch here, but I welcome any words of advice anyone has to offer:
I brewed two batches of beer on 28 Oct. An Oktoberfest and a Honey porter, both extract w/grain kits from Midwest. The Porter went into my conical and into the coolest corner of my house which - due to the winter months and the need to keep the new baby warm - fluxuated between 68 & 72 for the entire month since it was put in. The Oktoberfest went immediately into my lagerator set at 52 where it's been the entire time. I had intended to bottle the porter and transfer the Oktoberfest to a secondary over two weeks ago, but a biz trip plus Thanksgiving with the family has prevented me from doing so and due to a wedding this weekend (out of town), I may not get to it until the weekend of the 10th.
I've never left a beer in the fermenter this long and wonder what I can expect if anyone knows. My biggest concern about the porter is simply the length of time it's been in the conical. I've been draining the trub at least once a week and am no longer getting the really think stuff. My concern with the Oktoberfest - apart from the fact that I never saw any airlock activity due to a bad grommet (or stuck fermentation) - is that it'll taste nasty from sitting in the primary for so long. OF COURSE, I will prime, bottle, keg, condition and taste before I even consider throwing it out.
Anyway, that's my crappy story. If anyone knows how long a honey porter will "keep" in a conical or how long an Oktoberfest can simmer in the primary before going nasty, please let me know. I'll let everyone know how this comes out in a month or so when I sample these.
Focus
I brewed two batches of beer on 28 Oct. An Oktoberfest and a Honey porter, both extract w/grain kits from Midwest. The Porter went into my conical and into the coolest corner of my house which - due to the winter months and the need to keep the new baby warm - fluxuated between 68 & 72 for the entire month since it was put in. The Oktoberfest went immediately into my lagerator set at 52 where it's been the entire time. I had intended to bottle the porter and transfer the Oktoberfest to a secondary over two weeks ago, but a biz trip plus Thanksgiving with the family has prevented me from doing so and due to a wedding this weekend (out of town), I may not get to it until the weekend of the 10th.
I've never left a beer in the fermenter this long and wonder what I can expect if anyone knows. My biggest concern about the porter is simply the length of time it's been in the conical. I've been draining the trub at least once a week and am no longer getting the really think stuff. My concern with the Oktoberfest - apart from the fact that I never saw any airlock activity due to a bad grommet (or stuck fermentation) - is that it'll taste nasty from sitting in the primary for so long. OF COURSE, I will prime, bottle, keg, condition and taste before I even consider throwing it out.
Anyway, that's my crappy story. If anyone knows how long a honey porter will "keep" in a conical or how long an Oktoberfest can simmer in the primary before going nasty, please let me know. I'll let everyone know how this comes out in a month or so when I sample these.
Focus
