climateboy
Well-Known Member
- Joined
- Sep 15, 2008
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So, I'm sure denizens of this forum have read a number of members extolling the benefits of leaving your beer (ales, at least) in the primary for three weeks to a month, on the yeast. Let me add my name to that list. I just racked a Chimay Red clone (from an AHS partial-mash kit) to my secondary (going to bottle next week) after a month on the yeast and, if I had a keg, it would be ready to carbonate and drink now. It's gorgeous, clear, and tastes just like Chimay. I've had the same experience with the belgian tripel, DeKonnick clone, and Bell's Two-Hearted clone I've made using this method.
Give it a try if you haven't already. And to beginners, this is especially good advice. Just leave it on the yeast for three weeks to a month. You'll be glad you did.
Give it a try if you haven't already. And to beginners, this is especially good advice. Just leave it on the yeast for three weeks to a month. You'll be glad you did.