vicratlhead51
Well-Known Member
I'm not sure if this is a dumb question but if I leave a batch in the fermentor for an extended period of time, like a month or more, does it affect the yeast's ability to create CO2 when I use priming sugar in the bottles? is there a prime time to bottle? Do the yeast crap out after a while? I've read a lot of posts about people aging beers for a long time but i wasn't sure if they may be force carbing or something. Just something I've been curious about, since I'm new and really enthusiastic about the hobby my batches so far have been bottled at about the bare minimum. Hard to be patient when you don't have a good pipeline of homebrew but I do a lot of traveling with work and can be out of town for a month or more at a time sometimes and I've been a little worried I might get sent out at an inopportune time during a fermentation.