Last night i was told that leaving my brew to ferment for upto 3 weeks rather than the 4-6 days advised on the label will allow it to maximise the clarity and taste which is great.
Everything will drop to the bottom in this time which wasn't the case when i kegged after 8 days on my 1st ever brew....
Whats the difference between leaving the brew in the bucket for an extra 2 weeks rather than leaving it kegged for say an extra 2 weeks?..
If you leave it in the primary the yeast is still in there and active, cleaning up for itself and making the beer taste better. I think most folks here would say in general 2 weeks minimum and 3 weeks is good for most beer. If you keg and chill there it'll just take longer because its cold and yeast get left in primary when you transfer.
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