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Old 10-02-2010, 02:50 PM   #1
Jul 2010
Posts: 346
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This ISN'T a is by beer ready to secondary thread.

I've pulled a lot of recipes from the HBT database, and it's interesting to read about the length of time people primary for before bottling/kegging.

Some brews are ready to go in 10 days (e.g. EdWorts Haus Pale Ale, BMs Centennial Blonde), whereas others are sitting in primary for a month.

Is there a "rough" way of estimating how long a beer might need to primary for based on the OG. I assume the lower OG/ABV beers would need less of a primary vs a high OG beer. So a session beer would require a shorter primary relative to a imperial stout, for instance.

I know enough to always use a hydrometer, but this isnt about absolutely testing when a beer is ready to be racked.....just based on estimation looking at a recipe.

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Old 10-02-2010, 03:31 PM   #2
Oldyote's Avatar
Feb 2010
Duluth, MN
Posts: 221
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I would guess that yes there would be a method but you would also need to to factor in type of yeast, how many cells were pitched, and your fermentation temps.
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Old 10-02-2010, 04:34 PM   #3
Nov 2008
Kansas City
Posts: 3,654
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Depends on too many things.

If you pitch cells per ml per degree plato you can usually predict it pretty well for a particular yeast based on past experience.

My 1056 beers are typically at terminal gravity in 72 - 96 hours from pitching. About 7 days for my 833 beers. Other yeast I might only use once or twice a year so I have less of a feel.

But this is all dependent on various things I do the same way every time, it would be different in another brewery.

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