redalert
Well-Known Member
Just wanted some feedback on how long do you guys keep your bigger Belgians in primary for? What was the longest and how did your beer come out?
Mine was 3 weeks (took 2 to hit final gravity)
then spent 4 more weeks in secondary, and 3 months bottle conditioning.
i had a belgian dark strong in primary for 5 mos. once by accident. just forgot about it until right before Christmas. transferred it to a keg, carbed it, served it for the holidays. was perfect.
Why do you ask? I take my beers out of the primary when they're done fermenting. Is there a reason you would leave it there for some extended period of time?
Like any homebrewer I want the best tasting beer possible. From what I've read and inquired many seasoned homebrewers admitted to leaving big Belgians in primaries for 3-5 weeks. I have a 1.072 that's been in primary for 3 weeks.
-2 week hydrometer reading=1.011.
-3 week (yesterday) hydrometer reading=1.009
I was just wondering whether 2 let it sit 1 or 2 more weeks before I rack to secondary to condition further.
Take a reading every few days until they stop changing. When it's steady transfer it, unless there are off flavors that the yeast need to clean up. There isn't any benefit to leaving it in there for 5 weeks if it's done in 10 days, if that's what you're asking.
Take a reading every few days until they stop changing. When it's steady transfer it, unless there are off flavors that the yeast need to clean up. There isn't any benefit to leaving it in there for 5 weeks if it's done in 10 days, if that's what you're asking.
There's also no benefit in transferring it even if it is done in 10 days.
True, except for freeing up fermenter space for MORE BEER...mmmmm, beeeeeer.
why not use whatever your transferring to?
There's also no benefit in transferring it even if it is done in 10 days.
I thought leaving the beer on top of the Trub could produce some off flavors. Am I missinformed?
My belgian strong 1.104 OG is on its 3rd week in primary, the yeast has pretty much flocced out and I am at 1.018....potent beer. I am going to bottle this hog after 4 weeks in primary with fresh yeast and bottle condition for as long as I can wait! Hopefully at least 3 months before I open one.....
I think the monks bottle condition theirs as opposed to using brightening tanks or secondary fermenters for the most part....food for thought.
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