"Fermentation" Times - Home Brew Forums

Register Now!
Home Brew Forums > Home Brewing Beer > Fermentation & Yeast > "Fermentation" Times

Reply
 
Thread Tools
Old 06-26-2012, 07:21 AM   #1
jmm20010
Recipes 
 
Apr 2012
Woodbridge, VA
Posts: 41
Liked 5 Times on 2 Posts



So some recipes say let the wort "ferement" for 4 weeks and some say to "ferment" for about 2 weeks. My question is, will I ALWAYS benefit by letting my beer ferment for 4 weeks even if the recipe may call for less time?

 
Reply With Quote
Old 06-26-2012, 10:46 AM   #2
Piratwolf
Recipes 
 
Jul 2011
Va Beach, VA
Posts: 2,118
Liked 128 Times on 119 Posts


The most accurate answer is that--given solid sanitation, of course-- you won't ever be harmed by leaving it for four weeks. Whether there's significant benefit from the extra two weeks is a matter of some debate here.

FWIW, my everyday beers (1.070 or less) almost never go beyond 10 days in fermenter unless I'm too busy to bottle or keg them, but then again I pitch the right amount of yeast with a starter and closely control my fermentation temps. I believe the current HBT party line is "4 weeks minimum", however, with an eye to letting the yeast clean up after themselves. As I said, there's generally no harm in it!
__________________
Piratwolf: "I've heard that Belgian Blondes can be "panty droppers" but they're not particularly high IBU nor cheap."

jmendez29: Haha! I get it! :ban:
Wait. You're not talking about beer, right?
You're talking about beer. That could have been a whole lot more fun.

 
Reply With Quote
Old 06-26-2012, 11:09 AM   #3
Cranny04
Recipes 
 
Feb 2011
Culpeper, Va
Posts: 411
Liked 21 Times on 18 Posts


Quote:
Originally Posted by Piratwolf
The most accurate answer is that--given solid sanitation, of course-- you won't ever be harmed by leaving it for four weeks. Whether there's significant benefit from the extra two weeks is a matter of some debate here.

FWIW, my everyday beers (1.070 or less) almost never go beyond 10 days in fermenter unless I'm too busy to bottle or keg them, but then again I pitch the right amount of yeast with a starter and closely control my fermentation temps. I believe the current HBT party line is "4 weeks minimum", however, with an eye to letting the yeast clean up after themselves. As I said, there's generally no harm in it!
This.

My normal ales (not high OG, no fruit or dry hops) Get kegged at 14 days.

Like Piratwolf said there is probably no harm in leaving it longer. I have not seen that much of a benefit in my beers that I have left longer than two weeks, but I didn't see any detriment in them either...
__________________
My Blog: Bros Beer

 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
"fermenation" vs "cleaning" fermentation temps KyleWolf Fermentation & Yeast 5 08-01-2011 09:08 PM
Primary fermentation "clean up"and when to cold-crash usafbeach Fermentation & Yeast 3 06-23-2011 08:32 PM
When is a stirplate starter at "high krausen" for restarting stalled fermentation? bigbeergeek Fermentation & Yeast 2 02-24-2011 11:52 PM
Is primary "conditioning" a "super" condition? Redpiper Fermentation & Yeast 3 08-25-2010 03:53 PM
California "steam" beer fermentation temp Bru Fermentation & Yeast 12 11-23-2009 12:41 PM


Forum Jump