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View Poll Results: Longest time in the secondary for ales?
Secondary for ales? Why bother... 30 20.00%
2-3 weeks tops - that's the rule 47 31.33%
Up to one month, but that was pushing it 20 13.33%
Two months, but you really gotta get it out of there now 11 7.33%
Three months or more - RDWHAHB 42 28.00%
Voters: 150. You may not vote on this poll

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Old 09-03-2009, 08:50 PM   #21
Bsquared
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For the past ten or so batches the only secondary vessel I use is the keg it's going into, 3 to 4 weeks on the primary until i reach my desired FG. Keg, chill,(Some times filter) and carbonate. I usually don't serve the first pint to any one but my self, because there can be a bit of turb in that one, but the rest are clear enough.

Works great.

 
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Old 09-03-2009, 09:42 PM   #22
DeathBrewer
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You can leave a beer in the primary for as long as the beer is good, meaning just as long as you would leave it in a keg. However, you should make sure it's capped well, there is very little headspace and the airlock doesn't get full of fruit flies.

Too much headspace will inevitably lead to oxygen getting into the beer. At the very least, purge with co2 to fill up that space every once in a while (like every month or so) and change out airlocks.
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Old 09-03-2009, 09:53 PM   #23
humann_brewing
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I wouldn't only give a 10% barrel aged RIS or barley wine 2-3 weeks. That thing needs like 6 months.

 
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Old 09-03-2009, 11:26 PM   #24
blk94f150
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Jan 2008
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After my first couple of extract beers, I have never used a secondary. Now I have this 5 gallon carboy that only holds sanitizer sitting around taking up space.

I just leave my beers in the primary for a long time. I don't really follow any time rules. I have a pretty deep pipeline and I'm in no hurry to get beer moving along. 8 weeks in the primary is not unheard of for me and nothing bad has happened doing this. The beer is very clear and I just try to disturb the trub as little as possible. After that it gets kegged and sits on the gas at serving pressure for about a month before it goes to the serving fridge. That's also not exact, I just move stuff as needed.

Mike
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Old 09-04-2009, 02:18 AM   #25
trub quaffer
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Apr 2008
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I left a Belgian Dubbel in secondary for 4 months. Turned out great.

 
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Old 09-04-2009, 02:56 PM   #26
ahoffman565
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Feb 2008
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For those of you who condition your ales in a second vessel for a period of time and then go on to carbonate in bottles, do you find the need to add yeast at bottling time?

 
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Old 09-04-2009, 03:23 PM   #27
DeathBrewer
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If you're aging something for months or cold crashing it...YES.
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Old 09-20-2011, 07:13 PM   #28
mrrrkva
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Can you explain process of adding yeast in more detail. I know you add to bottling bucket and sprinkle a half packet of yeast after adding priming sugar. Do you let it sit in there for.a few hours before bottling. Im afraid yeast will just float and not get into allI bottles uniformly

 
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Old 09-20-2011, 08:19 PM   #29
Keim
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Feb 2009
Idaho
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10 months for me. Barleywine. Recipe called for aging it 1 year. It'll sit in the bottles until November, when I'll sample it on its 1st birthday.

I added Montrachet yeast at the time of bottling.

 
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Old 09-20-2011, 09:02 PM   #30
VaBrewer
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18 months, Belgian Strong using Flanders Golden as primary yeast and adding T-58 2 weeks before bottling. It's now 2 years old and am about ready to crack open for a sample.

 
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