Why do so many of you keep beer in your pails or carboys for 2+ months? It doesn't make any sense to me when the majority of beers are ready to bottle in a months time. One of these post was an Irish Red that was in a bucket for 2 months. I'm starting an Irish Red this week and I plan to go 3 weeks tops before I bottle depending on FG readings.
So far I have brewed a Pale Ale, sat for 7 weeks in primary due to it not being my just my beer and not wanting to intrude on my friends brew. Finally I just bottled it when he wasn't home. There are tastes in it that are off, yet still drinkable for the most part.
Next batch was a Hefe, in carboy for 3 weeks hit, FG bottled for 1 1/2 weeks TASTED GREAT. Now at 3 weeks tastes a bit off.
Next batch was Irish Stout. In carboy for 2 weeks, hit just below FG at just 1 week in, but let it sit. Bottled it 15 days ago and tried two of them tonight. I think its the best beer I brewed so far. Still young to tell, but very smooth and tasty and not heavy.
So why 2 months in primary!!!!!!!!
God help me when I get an infection like the few posted (most looked like the normal process of fermenting) as I don't know if I will be able to taste it when I see that shyt in my carboy.
I also want to know how many kids under 21 are on here that the cursing filter needs to be enabled!?