Originally Posted by skelrad
What I'm curious about is what utility it provides after that fact if you tend to leave the beer in the primary for 2-3+ weeks (like many people suggest). Most fermentation finishes up in the first week or so, correct?
Theoretically, yes....practically, maybe not. Every once in awhile, I still get a batch that might take over a week to fully ferment out. With novice brewers in particular: who might not use optimal amounts of yeast, aerating the wort, or having proper fermentation temps, is it more likely that the brew might even take a couple weeks or more to ferment out....
On Tap: Barleywine, Coffee Oatmeal Imperial Stout (big big beer)
Fermenting: Double Simcoe IPA
On the Bench: Racer 5 IPA
"One of the first things early caveman did, when he crawled out of the mudd, was to make beer. And cavemen everywhere are still making beer...and drinking beer." - Jean Sheperd