GrogNerd said:can't say I agree with extended time in primary increasing the chance of infection
ringo8553 said:Are there any ales that will not benefit or degrade if they are left in the primary too long?
dgr said:Any ale i can see through with a 5 minute, 1 minute, flame out, hop stand or dry hop does not benefit from leaving it in the primary past it being done. I paid for those hop aromas, i would like to enjoy them.
Demus said:It's the "being done" part that many brewers confuse. Even a hoppy, good young style needs a little time to round out and an extra week on the yeast cake isn't going to be enough to hurt your hop characteristics. It is however enough time for the yeast to re absorb some off flavor compounds as it settles into dormancy. It's a great way to avoid that "green" young beer taste. If you like your beer young an extra week or ten days in primary is a great way to go...
IL1kebeer said:I disagree. 7-10 day primary and on to the keg for most ales. If you pitched the right amount of yeast with nutrient, fermented at the correct temperature, and properly aerated/oxygenated then most normal gravity ales will be done fermenting in 5-7 days. Give them 2 more days to clean up at a higher temperature and you are good to go....
unionrdr said:"Green" isn't an off flavor. It's a descriptor of beer in it's immature stage. The point where the malt & hop flavors do not taste or smell like they will when the beer is ready to drink. Hope that makes some sense...some things can be hard to describe.
freisste said:The last thing we need is nomenclature-based misunderstandings clouding our discussions.
This may be true for you. I was replying to the OP who posted on the BEGINNERS forum. I doubt he has his process as dialed in as you have. I've tasted many new brewers' beers and they have a common "green" flavor I equate to rushing things. When they get on here and we tell them 7-10 days and then bottle, that's what they do regardless of their temperature control, pitch rate or aeration level. I was just pointing out that some extra time on the yeast can help with some flaws IF THEY ARE PRESENT. Do you disagree with that?IL1kebeer said:I disagree. 7-10 day primary and on to the keg for most ales. If you pitched the right amount of yeast with nutrient, fermented at the correct temperature, and properly aerated/oxygenated then most normal gravity ales will be done fermenting in 5-7 days. Give them 2 more days to clean up at a higher temperature and you are good to go. Complex beers and higher gravity beers will likely need more time than this. Pale ales and most normal strength ales will be fine in as short as a week if you have your fermentation dialed in properly. Sorry to say but the only flavors in IPAs and most pale ales are base malt, loads of hops, and a bit of crystal. Not much to round out there. You are certainly free to keep them in primary longer, as long as sanitization is on point then it won't hurt anything. To each his own.
When they get on here and we tell them 7-10 days and then bottle, that's what they do regardless of their temperature control, pitch rate or aeration level.
If you pitched the right amount of yeast with nutrient, fermented at the correct temperature, and properly aerated/oxygenated then most normal gravity ales will be done fermenting in 5-7 days. Give them 2 more days to clean up at a higher temperature and you are good to go.
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