Quick Timing Question - Home Brew Forums

Register Now!
Home Brew Forums > Home Brewing Beer > Bottling/Kegging > Quick Timing Question

Thread Tools
Old 03-23-2007, 06:33 PM   #1
Mar 2007
Posts: 7

Hello all,
I'm new in the brewing game and had a quick question about bottling. I currently have a stout in the primary fermenter. I wanted to keep it in there for 14 days. The 24th of Mar will be day 14. My problem is I ran out of bottles a few weeks ago and it slipped my mind to get more. I've ordered new bottles that will arrive on the 27th of Mar. I know that 2 weeks is ok to leave beer in the fermenter but leave it 3 weeks and it will start to taste bad right? So am I going to have a problem bottling on day 17, 18, or 19?


Reply With Quote
Old 03-23-2007, 06:39 PM   #2
olllllo's Avatar
Apr 2006
Phoenix, Arizona
Posts: 13,330
Liked 140 Times on 114 Posts

Yer fine.

Some here have left it in the primary for months.

Yeast autolysis takes along time.
Rabbit And Coyote Schwag
Rob - Phoenix Ambassador to Milwaukee
Where did your avatar go?
Ginger Beer for Moscow Mules Bacon Vodka

Reply With Quote
Old 03-23-2007, 06:41 PM   #3
TheJadedDog's Avatar
Aug 2006
People's Republic of Cambridge
Posts: 3,316
Liked 16 Times on 13 Posts

I wouldn't worry about it as long as you get it out of the primary within a month of brew day.
And now we go AG!

On Tap: Nadda
Primary: Nadda
Planning: Extra Special Bitter

Reply With Quote
Old 03-23-2007, 06:49 PM   #4
david_42's Avatar
Oct 2005
Oak Grove, Oregon, USA
Posts: 25,595
Liked 153 Times on 144 Posts

I go from the fermenter to kegs, so my brews will typically sit on the trub for 3-5 weeks.
Remember one unassailable statistic, as explained by the late, great George Carlin: "Just think of how stupid the average person is, and then realize half of them are even stupider!"

"I would like to die on Mars, just not on impact." Elon Musk

Reply With Quote
Old 03-23-2007, 07:49 PM   #5
FlyGuy's Avatar
Jan 2007
Calgary, Alberta
Posts: 3,605
Liked 181 Times on 51 Posts

I am now in the practice of leaving all my IPAs, porters and stouts for AT LEAST a month in the secondary at cellar temperature. That volume conditioning really helps the beer.

My record was 6 months for a stout, and it was far and away one of the best stouts I have made.

Most of the literature acknowledges the potential risks associated with autolysis, but usually state that the risk small and generally associated with a warm ferment in the primary.

Reply With Quote
Old 03-23-2007, 08:37 PM   #6
Mar 2007
Posts: 7

Thanks a lot, all this info really eases my mind.

Reply With Quote
Thread Tools

Similar Threads
Thread Thread Starter Forum Replies Last Post
timing question - hope someone is here!! Grinder12000 All Grain & Partial Mash Brewing 2 09-21-2008 10:35 PM
timing question TallyBrew Beginners Beer Brewing Forum 7 08-21-2007 06:45 PM
Newbie Question about Timing GeoBeer Extract Brewing 16 02-27-2007 06:09 PM
Pumpkin Ale Timing Question TheJadedDog Extract Brewing 5 09-22-2006 07:40 PM
Sorry, but yet another timing question Hopfan Beginners Beer Brewing Forum 4 09-18-2006 08:13 PM

Forum Jump