How Long is too longer in the fermenter?

Any general ideas on this point? I'm still relatively new to brewing. I usually keep the beer in the fermenter for at least one month, sometimes up to 6 weeks before bottling. Is this too long? or is there even such a thing as keeping beer too long in the fermenter. Does it get better with age in the fermenter?

People used to worry about autolysis but not so much anymore. I usually go about three weeks but I don't think a bit longer would hurt. I've gone as long as five weeks without getting any off flavors.

You've been here for 85 posts and haven't read ANY of the almost DAILY answers to this question? This question has been answered ad nauseum....I don't want to seem rude, but this IS the most asked question on here, but mostly by folks very first posts, not their 86th.


I think this thread pretty much has everything you need.

How long is too long in primary?


If not there's plenty more in the similar threads box below. (And THEY will have more threads in their similar threads box, and so on and so on and so on....)

BTW, last night I finally bottled the chocolate mole porter that I brewed on 5-27-10. I had car issues and then health issues and other things that prevented me from getting around to it til last night.

SO it is nearly 5 months old. And it tastes amazing, and is crystal clear (at least as clear as a jet black beer can be) and tastes perfect. No off flavors or aromas whatsoever.

I don't think I've ever had a beer that was so clear...and the yeast cake was so tight that it was like concrete in the bottom, and I racked off what appeared to be the entire 5 gallons of liquid, and almost no sediment or hops.

I'll know more in a month when it's carbed and conditioned, but I think it is going to be perfect when it is done. I'll have some BJCp judge friends blind taste it to see. But I don't think there is a hint of "autolysis" or other nasty nonsense in there.

hey revvy.
i'm guessing it was stored at room temp for 5 months?

cookietruck said:

hey revvy.
i'm guessing it was stored at room temp for 5 months?

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Yes.

dang revy? where's the love, brother? my next question was going to be when in the brewing process you add the yeast, but i was afraid i'd get another, "you're a dumb a$$" post.

[in case any of you are wondering, this is supposed to be a joke. i know when to add in the yeast. but for the sake of clarity, i'll tell you: you add the yeast into the mash.]

hiphops said:

dang revy? where's the love, brother? my next question was going to be when in the brewing process you add the yeast, but i was afraid i'd get another, "you're a dumb a$$" post.

[in case any of you are wondering, this is supposed to be a joke. i know when to add in the yeast. but for the sake of clarity, i'll tell you: you add the yeast into the mash.]

Click to expand...

But it get's asked 20 times a day by first time posters (I've already answered it 4 times in the last 12 hours) There's always a version of this sitting at the top of the forum, inlcuding the jamil threead that was number 1 with a bullet for months....It is unfathomable that anyone on here for more than 72 hours hasn't seen the question on a daily basis posted on here. And answered with the same cut and paste by me....





I add my yeast to the boil...




Actually I do add some to the boil, as yeast hulls/yeast energizer. It's a good thing to do for high grav beers. Since yeast are cannibals they will go for their dead brothers first which will help get them going.

(on

- Actually I do add some to the boil, as yeast hulls/yeast energizer. It's a good thing to do for high grav beers. Since yeast are cannibals they will go for their dead brothers first which will help get them going.

that's interesting. i never knew that. actually, i tried something new yesterday. I first pitched the yeast in the carboy. then, i poured in the wort. i figured this would assist in the aeration process. i still shook vigorously the carboy when all was said and done