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Home Brew Forums > Home Brewing Beer > Beginners Beer Brewing Forum > If i skip the secondary, how long should i leave it in the primary?
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Old 01-18-2011, 09:08 AM   #11
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hmmm.. do you think my beer might be ruined? should i remove the belt? what would happen to my beer if it's been around 75 degrees?
it takes a lot more than brewing it at high end of temp range to ruin it, so don't worry, it's fine, but might be better next time if you target lower temp. I would probably keep it at same temp for rest of fermentation because consistent temp is another factor. Afterwards, take the belt back to the shop and get your money back - usually the issue is keeping it cool enough not warm enough unless you are in very cold climate.


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Old 01-18-2011, 01:32 PM   #12
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at that high of temps the yeast will produce more esters, phenols and fusel alcohols making a 'harsh' beer with some off flavors. That being said before I got my temps under control I had some beers get up too high and they still turned out fine. Just let them condition longer so the yeast can clean some of that 'bad' stuff up.

So no, its not ruined just might have a little more flavor...


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Old 01-18-2011, 01:44 PM   #13
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That hefe yeast at 75 will probably give off some banana flavors but I don't think your beer is ruined. You should be fine, most hefe yeast give off banana clove fruit flavor, yours may just be a little stronger. RDWHAHB! Sounds like that brew store just wanted to make a couple extra bucks off of you. But now you can ferment somewhere in your house that is colder and use the belt to bring the temp up
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Old 01-18-2011, 01:46 PM   #14
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hmmm.. do you think my beer might be ruined? should i remove the belt? what would happen to my beer if it's been around 75 degrees?
I think it will be fine at that tenp but would be better to get it about 69.

Roger
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Old 01-18-2011, 02:03 PM   #15
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...I totally screwed up with one of my brews, an attempt at a Vienna lager; it was suppose to ferment at low 60's. I had it in a water bath at 75 for 4-WEEKS!! I was horrified when I realized what I had done. When bottling I didn't notice any off flavors/smells and overall it tasted 'ok'. I was certain it was ruined! It's only been bottle conditioning for one week, but the suspense was killing me so I tried one over the weekend and I'm delighted to say it's pretty darn good! Blind taste-tested to the Dos Eqius Amber I was trying to clone and I actually liked mine more - looking forward to it only improving with time
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Old 01-18-2011, 02:23 PM   #16
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I primary for three weeks minimum
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Old 01-18-2011, 03:21 PM   #17
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My fermentation temp is 68 degrees; exactly one month in primary bucket (with no cold crash) and straight to bottling; so far so good......
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Old 01-18-2011, 07:23 PM   #18
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My last two beers I have bottled after 10 days and they were the best I've had to date. I feel that as long as you have reached your final gravity and the beer tastes good, why not?
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Old 01-18-2011, 09:24 PM   #19
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Your beer will probably be fine. Contrary to popular belief, I have found that Hefeweizen produces the best flavors at 62-64F.

As far as how long, I keep them in primary for a minimum of the following equation:

Days until krausen falls x 2 = minimum days before kegging

This means that my house ale is usually ready at 6-8 days, pale ales at 10-14 days, etc. Sometimes I keep it in for longer, but this time frame works pretty well for me.

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Old 01-18-2011, 09:31 PM   #20
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I think it will be fine at that tenp but would be better to get it about 69.

Roger
how do you guys keep your beers at a constant temperature? my house is pretty cold these days, and my first beer (the amber) bounced around from 57 to 64 degrees (and that was with a blanket around it and raised off the cold floor). that's why the people at the brew shop recommended the belt... to raise the temp. so, how would i get the beer to 69 and keep it there?

by the way... thanks for all the great replies! this is very helpful!


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