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Old 08-07-2011, 03:39 AM   #11
Accardi
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I'd be careful not to let your brew sit in your primary that long. Once the yeast cells have consume all the suger, they will begin consuming will begin to consume themsrlves,, creating a skuny flavor

 
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Old 08-07-2011, 03:45 AM   #12
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Not after 3 weeks.

 
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Old 08-07-2011, 05:51 AM   #13
donquixbrote
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May 2011
Greencastle, Indiana
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So it will be bad in theory, for sure. But realistically, will my beer be undrinkable if I drive it in the fermenter to school? I mean, time fixes all things and rdwhahb, right?

 
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Old 08-07-2011, 07:41 AM   #14
emetcalf
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time doesn't fix oxidation. But conditioning in bottles is almost as good as conditioning in a secondary, so I would just bottle right before you move if possible.

One other idea (that might not work at all) is to buy a solid stopper, and fill the headspace with co2 as much as possible then plug it and try not to splash too much. That would at the very least reduce oxygen exposure and give you a chance of not having cardboard-y beer.

 
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Old 08-07-2011, 01:48 PM   #15
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Quote:
Originally Posted by Accardi View Post
I'd be careful not to let your brew sit in your primary that long. Once the yeast cells have consume all the suger, they will begin consuming will begin to consume themsrlves,, creating a skuny flavor
You are behind on the available info. Long primary/no secondary is quite common these day. Please look at the thousands of threads already on that topic in here. There are at least 3 current disccusions going on about it in the beginner's forum. You can find all the info you need.

Pretty much everyone who has answered this thread, has worked with long primaries.

That aspect is not an issue for this conversation.
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Old 08-07-2011, 01:51 PM   #16
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Quote:
Originally Posted by emetcalf View Post

One other idea (that might not work at all) is to buy a solid stopper, and fill the headspace with co2 as much as possible then plug it and try not to splash too much. That would at the very least reduce oxygen exposure and give you a chance of not having cardboard-y beer.
This would be a possibility. I would also limit the amount of headspace in there using sanitized glass marbles to raise the level of the beer to up into the neck. Fill it with co2, then seal with the solid stopped and pray.

But I still think bottling or kegging is a more gaurenteed method of insuring nothing bad will happen to the beer.
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Old 08-07-2011, 03:50 PM   #17
donquixbrote
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May 2011
Greencastle, Indiana
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Alright, thanks guys. I'll try and get it bottled before then, but there's no definite way for me to tell if I'll be able to right now.

 
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Old 08-07-2011, 09:54 PM   #18
davefleck
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Or if you transport in secondary, add some candy sugar, that should purge the O2

 
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Old 08-07-2011, 10:03 PM   #19
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IF the brew wasn't going to be ready for bottling before you have to be out of where you currently live, then I would just delay brewing it until you're in the new place. IMO, that's better than risking liquid cardboard porter... Depending on the OG of the brew, and what you had planned, it could still be ready for drinking come xmas.

If you're already brewing it, do you have some friends/family that would let you place it in their home until it's ready for bottling? If so, I would move it before pitching the yeast, or within a day or two of then (tops).
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Old 08-08-2011, 06:19 PM   #20
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Thanks to all. I brewed and pitched at the place I'm leaving in a month or so, and its gurgling happily now. When I know exactly what day I am moving, I think I'm going to rack to secondary about 2.5 weeks in advance, then bottle before I move. I"ll still probably have 10 days to 2 weeks on primary.

 
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