I was wondering if anyone could tell me how long is too long in the primary? Ive read countless times that aging only makes the beer better. Should I let a brown ale sit in the primary for three weeks or should I transfer it to my secondary for aging?
Too Long in the Primary Fermenter?
- Thread starter DtownRiot
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Deacon240
Well-Known Member
Three weeks is fine. Lots of people do 3 weeks in primary then transfer to a secondary for a week or two or keg/bottle.
I 90% of my beers in Primary for 4 weeks...then bottle.
The only time I secondary is to dry hop, if I made a pumpkin beer with pumpkin in the boil, or to add fruit.
After fermentation the yeasts like to clean up the byproducts of feremntation...if you rack to secondary you limit the yeasts opportunity to do so.
I entered beers in comps for the first time this year, and the judges raved about the clarity and crispness of my beers...and that was purely from long primary times.
The only time I secondary is to dry hop, if I made a pumpkin beer with pumpkin in the boil, or to add fruit.
After fermentation the yeasts like to clean up the byproducts of feremntation...if you rack to secondary you limit the yeasts opportunity to do so.
I entered beers in comps for the first time this year, and the judges raved about the clarity and crispness of my beers...and that was purely from long primary times.
carnevoodoo
Well-Known Member
GAbrewer
Well-Known Member
Get over it...
I prefer Yeasties myself. It puts an anthropomorphic face on the microscopic bastards.
Besides, it doesn't REALLY change the info I offered, does it?
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