SLEEPYDUB
Member
I have had NO time to bottle my beer. Currently its in its 4th week of fermentation...should i like make time to bottle in a hurry? Or will this actually make it better? lol
RDWHAPGGB? (Relax, Don't Worry, Have A Pan-Galactic Gargle Blaster?)
This will make it better.
i never really got an answer
Many of us leave our beers in primary for 3-4 weeks, skip secondary and bottle....I leave 99% of mine in primary for a month...it actually seems to be quite beneficial to leave them on the yeast for this length of time...most of us did it by accident the first time, found out how awesome the beer seemed to taste and look, and swore off secondary and short times in primary.
so basically we can all admit that we are too lazy to secondary...lol
The Answer you seek is: 42
Many of us leave our beers in primary for 3-4 weeks, skip secondary and bottle....I leave 99% of mine in primary for a month...it actually seems to be quite beneficial to leave them on the yeast for this length of time...most of us did it by accident the first time, found out how awesome the beer seemed to taste and look, and swore off secondary and short times in primary.
What about dry hopping or additions when using this method? Is there any real reason to rack to secondary early when dry hopping for example or could one just wait the 3-4 weeks and dry hop at that point? I find that occasionaly after transfering to the secondary I stir up a little yeast, or fermentation is not 100% complete, and get a little more fermentation activity resulting in few more points drop. What results is I occasionaly have beer on the dry hops longer than I originally anticipated. It's not a problem for me becasue I like the hops that way but I wonder if I'd have better control by waiting for the secondary until later in the process.
Sorry for the threadjack...
...BUT, in essence what I am gathering from this in regard to dry hopping and/or secondary additions is that the yeast and fermentation reactions taking place are not related to the flavoring processes that happen from additions. Does that sound correct?
I have always worried that it would be possible to make secondary additions too late and therefore not achieve the desired results due but I haven't ever run across any writing on it.
Leaving an ale beer in the primary fermentor for a total of 2-3 weeks (instead of just the one week most kits recommend), will provide time for the conditioning reactions and improve the beer. This extra time will also let more sediment settle out before bottling, resulting in a clearer beer and easier pouring. And, three weeks in the primary fermentor is usually not enough time for off-flavors to occur.
Enter your email address to join: