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Old 04-29-2008, 05:41 PM   #1
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Ok so the guy who works there looks like a stoner, and never offers me any original advice. However he keeps insisting that I must take my brew out of the primary as soon as possible.

Here is why I am worried. I plan on making both a double chocolate stout and a bass clone (both from AHB), but I will be in Ireland for a month. I planned on leaving both in the primary until I got back in my temp controlled freezer. Then I would keg and hopefully have some nice beer to come back to. Anyone see any problems with this plan?
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Old 04-29-2008, 05:45 PM   #2
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NAH....He's probably of the old school "Leave your beer to long on the yeast cake and you get autolysis" mentality (another brewing urban legend if it's under a couple months). If you're going to be gone only a month you'll be fine. Heck, you're double chocolate stout will probably NEED that long to ferment

You'll have nice clear beer when you get back
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Old 04-29-2008, 05:45 PM   #3
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I would think the only potential problem would be autolysis but I'm pretty sure it takes longer than one month to occur.
It should be great

{edit: beaten by seconds....}


 
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Old 04-29-2008, 05:47 PM   #4
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lies lies all lies!

seriously though don't stress it. while I usually use a secondary (I am a problematic dry hopper) I use the one fermenter method all the time. The wheat I just kegged spent almost 5 weeks in it's primary (only) fermenter.

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Old 04-29-2008, 05:50 PM   #5
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Plenty of people around here don't secondary at all, and regularly leave beers on the yeast cake for a month. No worries.

 
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Old 04-29-2008, 05:54 PM   #6
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Quote:
Originally Posted by maltMonkey
I would think the only potential problem would be autolysis but I'm pretty sure it takes longer than one month to occur.
It should be great
This is the part of How to brew that most people fail to notice, when they read about the "dreaded" autolysis. (Sometimes I wish beginner books would leave out all the negative stuff....I think it breeds too much fear in "da n00bs.")

Quote:
Originally Posted by How To Brew
As a final note on this subject, I should mention that by brewing with healthy yeast in a well-prepared wort, many experienced brewers, myself included, have been able to leave a beer in the primary fermenter for several months without any evidence of autolysis...
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Old 04-29-2008, 06:00 PM   #7
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Thank you guys! I have heard of so many people doing this, so I knew it could be done. He just had planted that seed in the back of my mind, and I couldn't shake it. This make me feel TONS better.
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Old 04-29-2008, 06:06 PM   #8
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Since I will be keeping it in my keezer, and can keep the temperature whatever I like (ranco), should I lower the temp to the lower end so that the yeast works a little slower?
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Old 04-29-2008, 06:09 PM   #9
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A month should be fine, and most yeasts do quite well on the lower end of the range. You don't need to get the temperature down there to be safe, though.


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Old 04-29-2008, 06:14 PM   #10
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The LHBS has to give you the most conservative advice sometimes as they would rather be wrong with no ill effects than wrong with bad effects.

If you do as they say, you will never get autolysis.
If they tell you that one month is OK and anything remotely off occurs (including but not restricted to autolysis) most people will blame them for bad advice.

I always take their advice with this grain of salt.

If you are a beginner, they would rather you make a problem-free beer than a great beer.
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