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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?


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Old 03-23-2007, 06:39 PM   #2
olllllo's Avatar
Apr 2006
Phoenix, Arizona
Posts: 13,330
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Yer fine.

Some here have left it in the primary for months.

Yeast autolysis takes along time.
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Old 03-23-2007, 06:41 PM   #3
TheJadedDog's Avatar
Aug 2006
People's Republic of Cambridge
Posts: 3,316
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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!

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Old 03-23-2007, 06:49 PM   #4
david_42's Avatar
Oct 2005
Oak Grove, Oregon, USA
Posts: 25,599
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I go from the fermenter to kegs, so my brews will typically sit on the trub for 3-5 weeks.
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Old 03-23-2007, 07:49 PM   #5
FlyGuy's Avatar
Jan 2007
Calgary, Alberta
Posts: 3,605
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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.

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

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

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