1 month fermenttion?

I brewed an aussie ale light and let it sit for 2 weeks in primary and 2 weeks in secondary,is that to long or will that give me a better beer...thanks

 

I let all of my beers sit in the primary for at least a month and completely skip the secondary.

 

Check out this thread, I found it to be very informative about the whole secondary thing.

http://www.homebrewtalk.com/f163/secondary-not-john-palmer-jamil-zainasheff-weigh-176837/

 

awesome link thanks allot

 

I let my first brew sit in the primary for a week and did a 1 month secondary. It was is a good beer and had very little sediment in it.

I did a second brew and let it sit in the primary for a month (plus a week of dry hop) and bottled it directly from the primary. I noticed that the yeast cake and trub on the bottom was very "tight" and not "loose." It was very hard to mix up any of the trub into the siphon, so that beer also turned out clear.

As far as clarity, I'd be willing to bet both methods work just as well. The main advantage I've seen for letting a beer sit on the yeast for a longer time is that it allows the yeast to eat up any byproducts or extra stuff they ignored the first round of feasting. The beer should taste much better if you do that.

 

thats what i was wanting ...good clean beer..thanks

 

I often forget about my beer that is fermenting, due to other life issues (kids, job, TV, etc.) and have let some of them sit in the primary for as long as 3 months. No harm was done to them and they tasted excellent when finally kegged and served.

 

wow 3 months