primary 2 weeks/bottled 3 weeks = ready beer? - Home Brew Forums
Register Now For Free!

Home Brew Forums > Home Brewing Beer > Beginners Beer Brewing Forum > primary 2 weeks/bottled 3 weeks = ready beer?

Thread Tools
Old 05-09-2012, 03:45 AM   #1
Apr 2012
Kalispell, MT
Posts: 96
Liked 3 Times on 3 Posts

title says it all really. Just want to know what strategies others use for extract beers.

Reply With Quote
Old 05-09-2012, 03:48 AM   #2
Mar 2012
Orem, UT
Posts: 962
Liked 84 Times on 74 Posts


There are a lot of factors. But it can't hurt (much) to chill a bottle and try it out.

Reply With Quote
Old 05-09-2012, 03:53 AM   #3
kh54s10's Avatar
Aug 2011
Tiverton, Rhode Island
Posts: 11,660
Liked 1869 Times on 1531 Posts

Maybe. The only way to be sure is to try a bottle. Chill it for a day or 2 then give ti a go. If it is not carbed properly wait another week and repeat. Do this until the beer is ready.

Unfortunately the beer/yeast make that decision not us.

Reply With Quote
Old 05-09-2012, 03:58 AM   #4
Mar 2012
Rathdrum, Idaho
Posts: 992
Liked 147 Times on 111 Posts

If you try one and think they are ready then they are ready. However they might not be at their peak. I suggest saving a six pack and drinking one a month so you can see how longer aging affects your beer. My 3rd batch ever tasted good at three weeks but its great at 3 months.

Reply With Quote
Old 05-09-2012, 04:51 AM   #5
I can has homebrew?
marubozo's Avatar
May 2009
SW Michigan
Posts: 30,880
Liked 5415 Times on 5264 Posts

Originally Posted by epistrummer View Post
title says it all really. Just want to know what strategies others use for extract beers.
There are a lot of factors at play here and no simple answer. It's certainly true that you can make a solid beer with two weeks in the fermenter and three weeks carbing up in the bottle. But that is by no means a formula that can be applied to everything.

But if you have a lower gravity beer that's fermented with the proper yeast and at the correct temp, then yes, you could have a quality finished product in just five weeks.

That being said, a few degrees here or there, the wrong yeast, not enough yeast into bottles at bottling time, too high of gravity, and any number of other factors to render the 2+3 formula moot.

Only practice will help you determine what is right for your beer.

Reply With Quote
Old 05-09-2012, 01:24 PM   #6
Feb 2012
berlin, nj
Posts: 507
Liked 33 Times on 29 Posts

I'm about to brew my 8th beer. I've left several of my 4th & 5th beers in my fridge for about 7 weeks since I bottled them. They've improved enough to convince me to wait a few weeks after carbonation for all of my ~5% ABV beers. I'm not planning any big beers until the end of summer, but I will probably wait longer for them.

Reply With Quote
Old 05-09-2012, 01:26 PM   #7
Aug 2011
Chicago, IL
Posts: 320
Liked 8 Times on 6 Posts

Question is: are you thirsty?
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.

Reply With Quote
Old 05-09-2012, 01:27 PM   #8
Mar 2012
Lynchburg, Virginia
Posts: 407
Liked 8 Times on 8 Posts

Beer is ready as soon as your palate likes it, patience sometimes makes you like it more, but patience was a whore.
On Deck
Abbey Ale #2
Rye Imperial Pale Ale
20 Gallons of Apple Cider
Bourbon Vanilla Imperial Porter
Conditioning (Bottle)
---So Sad

OClairBrew Likes This 
Reply With Quote
Old 05-09-2012, 01:39 PM   #9
Mar 2011
Washington, District of Columbia
Posts: 103
Liked 11 Times on 5 Posts

I like to extend my primary for more than 2 weeks, and I've found this is the #1 reason my beers have improved from when I first started. I left my arguably best beer, a bourbon chocolate stout, in primary for 7 weeks, although that was a little higher in the ABV department than some I've made.

So 2 weeks can be enough, but I think more time can only help in most instances. (I brewed a wheat last summer that I think I left on the yeast cake a bit too long, but I also didn't have good tempurature control, so can't pinpoint the cause of the funky flavors exactly.)

As for carbing, if the room is warm enough, 2 weeks has been fine in my experience, and 3 weeks is even better.

Reply With Quote
Old 05-09-2012, 03:06 PM   #10
Sep 2011
Lakeway, Texas
Posts: 4,490
Liked 182 Times on 171 Posts

I've worked from a 3/3 schedule unless it's an IPA, in which I give it 4/3. Then I put 6 in the fridge and try one after a couple of days.
Originally Posted by Revvy View Post
...tasting a beer at 1 week, and again at 2....that to me just means there 2 less beers that are actually tasting good and are ready at the end.
"Anyway on the wall was this sign. People who drink light beer don't really like beer. They just like to piss a lot."

"Were I to leave where else would I go? Your words of life and of truth You hold." - Third Day

Reply With Quote
Thread Tools

Similar Threads
Thread Thread Starter Forum Replies Last Post
I bottled a kit beer at 1.020 after 2 weeks. Should I take cover? GrainWhisperer Beginners Beer Brewing Forum 20 02-01-2012 08:30 PM
Plan of action needed, beer needs to be ready in three weeks. detz Beginners Beer Brewing Forum 5 06-25-2011 08:34 PM
2 weeks primary 2 weeks secondary? justin22 Beginners Beer Brewing Forum 3 07-06-2009 12:57 AM
Any idea what this is? [photo of beer after 3 weeks in primary] hardrain Beginners Beer Brewing Forum 14 05-14-2009 09:33 PM
can i leave my beer in primary for 2 weeks.. Tonypr24 Beginners Beer Brewing Forum 14 02-13-2009 05:22 PM

Forum Jump