Spike Brewing Giveaway - New v3 Kettle

Home Brew Forums > Home Brewing Beer > Fermentation & Yeast > Longest time left in primary with good results
Thread Tools
Old 04-28-2012, 02:44 PM   #1
Feedback Score: 0 reviews
Join Date: Dec 2010
Location: Minneapolis, Minnesota
Posts: 68
Default Longest time left in primary with good results

I have a Maple Amber Ale in primary right now (bucket). It's been in for three weeks. The wort's OG was 1064. I think this beer could benefit from a longer time sitting, but am wondering if I should move it to secondary or if people think it will be ok in the bucket a bit longer. And just generally, what is the longest time you have left a beer in primary with good results?

I am kegging it so I could just as well move it to the keg and let it condition in there, but I just wanted to discuss this for future reference and if I lose my time on Monday that I have planned to move this beer.

Be kinder than necessary, everyone is fighting some kind of battle.
sweaterman is offline
Reply With Quote
Old 04-28-2012, 02:56 PM   #2
Feedback Score: 0 reviews
Join Date: Aug 2011
Location: Chicago, IL
Posts: 320
Liked 8 Times on 6 Posts
Likes Given: 9


How is attenuating? The main issue with moving to secondary too soon is you will transfer to much yeast across... The main reason for racking is to get the beer off the yeast cake to avoid yeast necrosis..

Drinking: Dogtoberfest, Autumn Harvest Amber, Fire in the Belly Imperial Stout.
Fermenting: V for Vienna, 2013 Bock.
In planning: TEA for two, First Flakes American Brown.
cyclogenesis is offline
Reply With Quote
Old 04-28-2012, 03:06 PM   #3
Feedback Score: 0 reviews
Join Date: Apr 2010
Location: NJ
Posts: 73
Liked 1 Times on 1 Posts


I've seen 6 weeks with good results. You'll probably find some have left their beer in primary even longer with good results as well. If its done fermentation and you just want to bulk age for anything longer than 4-6 weeks than I would rack to secondary.
73Drvr is offline
Reply With Quote
Old 04-30-2012, 02:39 PM   #4
Look under the recliner
Feedback Score: 0 reviews
pjj2ba's Avatar
Join Date: Jul 2006
Location: State College, Pennsylvania
Posts: 3,374
Liked 200 Times on 165 Posts
Likes Given: 22


Either way works just fine. No problem leaving the beer on the yeast for extra time. I keg and I like to get my beer off the yeast quickly as I have found that is what gives me the flavors I like. I will purge with CO2 at kegging time and hit it with some gas to ensure a good seal, but then will generally let it sit for 1-2 more weeks before starting to carbonate.
On Tap: Ger. Pils, OKZ (std Amer. lager), CZ Pils, Maibock,
Kegged and Aging/Lagering:CAP, CAP II, Wheat lager, Imperial Pilsner, Ger. Pils, OKZ (std Amer. lager), OKZ II (for base malt comparison), light beer - yes, light beer, Belgian IPA, IPA,
Primary: Pale Ale
Brewing soon: Saison
Recently kicked : ( IPA, Bock, Saison,
Pilsner Urquell Master Homebrewer
(1st NYC 2011, 2nd NYC 2012)
P U crowns winners in its inaugural master HB competition
pjj2ba is offline
Reply With Quote
Old 04-30-2012, 02:52 PM   #5
Feedback Score: 0 reviews
Join Date: Feb 2010
Location: KCMO
Posts: 1,499
Liked 140 Times on 105 Posts
Likes Given: 24


I had a Flanders Red in the primary for 16 months. Got an honorable mention in the last comp I entered it in. So there's that.
BJCP Master Beer Judge
AmandaK is offline
Reply With Quote
Old 04-30-2012, 03:17 PM   #6
Licensed Sensual Massage Therapist.
Feedback Score: 0 reviews
Homercidal's Avatar
Join Date: Feb 2008
Location: Reed City, MI
Posts: 28,934
Liked 4178 Times on 2817 Posts
Likes Given: 3190


Honestly, if it were me, I'd check the gravity and if it's near terminal, then I'd rack to secondary for clearing. Nothing wrong with leaving it on the yeast for a few weeks, but it won't hurt to rack to a clearing vessel either.

With a gravity that low I can't see why you'd want to let it sit too long before packaging anyway.
Homercidal is offline
Reply With Quote
Old 04-30-2012, 05:12 PM   #7
Feedback Score: 0 reviews
Join Date: Nov 2011
Location: Fort collins, CO
Posts: 119
Liked 13 Times on 13 Posts
Likes Given: 18


I may be the odd man out here, but I find that anything (sours etc. not withstanding) that i leave on the primary yeast for more than 3-4 weeks starts to pick up some meaty aromas and generally have a deteriorated flavor. that being said, if you can cold store in your primary vessel I bet you could stretch that time out a bit.

chickens4life is offline
Reply With Quote

Thread Tools

Similar Threads
Thread Thread Starter Forum Replies Last Post
WYEASY smack pack left out still good? Chuckabrewski Fermentation & Yeast 6 04-15-2012 10:04 PM
Primary time chemman14 Fermentation & Yeast 2 02-24-2012 02:27 AM
Longest time in primary? Anubis Fermentation & Yeast 10 06-11-2011 01:23 PM
Left in fermentor for over four months, still good? FlyEagles78 Fermentation & Yeast 21 03-21-2011 06:43 AM
Good results with S-04 in a barleywine Nateo Fermentation & Yeast 5 02-20-2011 08:20 PM

Forum Jump