Looks like primary fermentation is over. However, the beer is pretty cloudy. When should I expect it to clear?
I've read in the forum that I shouldn't rack to a secondary. Also, read not to leave it in the primary over 3 weeks. Do I have that right?
Looks like primary fermentation is over. However, the beer is pretty cloudy. When should I expect it to clear?
What yeast are you using?
You can rack as many times as you want as long as you clean and disinfect EVERYTHING. If you plan to wait longer than a month, rack your beer! If you don't: don't bother
How clear and how fast do you want to drink it? The reason i ask because chill haze was always an issue for me until i started cold crashing and adding gelatin. But if you have the patience you don't need to do those things. Like probably 2+ weeks sitting in the fridge if you do have chill haze after you bottled and carbed the beer.
So 10-14 days fermenting, 2 weeks carbing and 2 weeks in the fridge for a rough idea. This is my experience. I've had beer that would not clear either in close to 2 mths after bottling. I just drink them anyway at that point or drink them warm.
btw your beer will start to look darker over the next few days because the yeast is dropping out. Personally, i leave it for maybe 3-5 days after that before bottling or kegging. Usually 10 or so days. I never understood this extended fermentation trend but i done it a few times, i could see no significant difference in taste. Maybe it would score you a few more points in a competition but i just want some good and in my case cheap beer. Beer is very expensive where i live.
I would like it as clear as possible without sacrificing the flavor quality. I do have a wine filter contraption, but as I understand I want the yeast to balance the flavors by scavenging what it can.
What style of beer is OP making? If you are not making a cloudy beer, such as a wit or heffe than cooling (cold crashing) will help the yeast to drop out.
The other risk with multiple transfers is oxidation. Without a closed transfer system where the beer will be protected by co2, you will most likely oxidize your beer. This is another reason to not use a secondary.
I would like it as clear as possible without sacrificing the flavor quality. I do have a wine filter contraption, but as I understand I want the yeast to balance the flavors by scavenging what it can.
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