MTBrew5058
New Member
My brew has been in the carboy for three weeks ran into problems and was unable to bottle. Is the brew bad now, should I dump it or can it be saved?
Carboy to Bottling times
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You'll find that more and more recipes these days do not advocate moving to a secondary at all, but mention primary for a month, which is starting to reflect the shift in brewing culture that has occurred in the last 4 years, MOSTLY because of many of us on here, skipping secondary, opting for longer primaries, and writing about it. Recipes in BYO have begun stating that in their magazine. I remember the "scandal" it caused i the letters to the editor's section a month later, it was just like how it was here when we began discussing it, except a lot more civil than it was here. But after the Byo/Basic brewing experiment, they started reflecting it in their recipes.
This is the latest recommendation, it is the same one many of us have been giving for several years on here.
THIS is where the latest discussion and all your questions answered.
https://www.homebrewtalk.com/f163/secondary-not-john-palmer-jamil-zainasheff-weigh-176837/
We basically proved that old theory wrong on here 5 years ago, and now the rest fo the brewing community is catching up. Though a lot of old dogs don't tend to follow the latest news, and perpetuate the old stuff.
My beers stay in primary for a month, then the normal grav beers spend another month carbing and conditioning.
I bottled a beer that was in primary for 5.5 months and it was perfectly fine.
This is the latest recommendation, it is the same one many of us have been giving for several years on here.
John Palmer said:
THIS is where the latest discussion and all your questions answered.
https://www.homebrewtalk.com/f163/secondary-not-john-palmer-jamil-zainasheff-weigh-176837/
We basically proved that old theory wrong on here 5 years ago, and now the rest fo the brewing community is catching up. Though a lot of old dogs don't tend to follow the latest news, and perpetuate the old stuff.
My beers stay in primary for a month, then the normal grav beers spend another month carbing and conditioning.
I bottled a beer that was in primary for 5.5 months and it was perfectly fine.
superjunior
Well-Known Member
well lucky you ran into some problems
3 weeks is a minimum I would leave my beer on primary. your good to go
Lucky you. your now probably going to have a better beer. I know i did i just had my first almost 4 week beer and it tastes really good . comparitivly noticable to the one week two week three week batches i have done. despite having broken my hydro for the first time tasting my beer @ almost 4 weeks made me go " holy crap this is going to be awesome- my girlfriend wanted to drink all of my hydro sample up and i still need it to check to get a new hydrometer.
MTBrew5058
New Member
Thanks for help can go to bed now not worried!
vicratlhead51
Well-Known Member
So after reading this I was just curious, is there a reason to rack to secondary with fruit? Is oxidization from dropping fruit in top rather than racking on top of it the only concern? What about dry hopping or adding spices after fermentation? Is it better to add them to the primary or to rack on top in a secondary?
Golddiggie
Well-Known Member
Racking for additional flavor additions, I think, is more a matter of personal choice. For the first addition, you could do it in the primary (washing the yeast, if you're going to, could be a bit more involved). If you're planning on adding additional flavor elements, then I think it's better to rack onto the next in line. That way, you don't need to worry about the first element continuing to add to the brew, beyond what you wanted.
I think it's easier to rack between the different (post primary) flavor element additions than to try and get the flavors to meld better over a long bulk aging time frame.
I have a vanilla honey porter in process now, that I had racked onto a vanilla bean (so that I could harvest/wash the yeast). I racked it off of the bean after several days (probably could have racked sooner, my bad) and now have it with some oak chips. The oak I placed into a mesh bag, so that I can simply remove them when it's time, and leave the brew in the same carboy.
I think it's easier to rack between the different (post primary) flavor element additions than to try and get the flavors to meld better over a long bulk aging time frame.
I have a vanilla honey porter in process now, that I had racked onto a vanilla bean (so that I could harvest/wash the yeast). I racked it off of the bean after several days (probably could have racked sooner, my bad) and now have it with some oak chips. The oak I placed into a mesh bag, so that I can simply remove them when it's time, and leave the brew in the same carboy.
vicratlhead51
Well-Known Member
Cool thanks for the quick answer. I just couldn't think of any other reason than oxidization and was curious because it seems like all I've seen is recommendations to rack for flavor additions but in my mind the less I move it or touch it the less risk something could go wrong. Hell I don't even start taking hydrometer readings until 2 weeks. Sliding any flavor additions in without splashing can't be much worse than sticking the thief in a few times right?
Golddiggie
Well-Known Member
It all depends on what you're adding and how you do it... If you're careful, you should be kosher. If you don't let the carboy remain open too long, then I don't think you'll have issues.
If you get a good siphon going, you'll not really need to worry (too much) about oxidization.
I would say that waiting 2 weeks before taking your first hydrometer reading/sample is a good thing. I'm giving my brews 2-3 weeks before taking a sample/reading now (since being educated on the benefits of a longer primary)...
In the end, try it out and see how things work. I would just be sure to take notes on what you did and such. That way, if things are not as you expected/hoped, then at least you can look back (clearly) and see where things might have gone different.
If you get a good siphon going, you'll not really need to worry (too much) about oxidization.
I would say that waiting 2 weeks before taking your first hydrometer reading/sample is a good thing. I'm giving my brews 2-3 weeks before taking a sample/reading now (since being educated on the benefits of a longer primary)...
In the end, try it out and see how things work. I would just be sure to take notes on what you did and such. That way, if things are not as you expected/hoped, then at least you can look back (clearly) and see where things might have gone different.
Smokeater233
Well-Known Member
Another approach when using fruit or other additions would be to add the material towards the end (but not after) primary fermentation is complete, which will allow the flavors that would be imparted in secondary to occur in the primary fermenter and the added benefit of assuring (or restoring) the carbon blanket as the yeast will still be very active.
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