Long fermentation time and bottling

YES I'm new to brewing, but in my quest to find out more about the brewing process and thinking about what is going on in the process, I came to a question that I can't find the answer to.

I bottle because I don't have kegging ability yet. So I've looked at some recipes that have these really long fermentation steps, when I bottle and I put in the priming sugar I'm depending on the yeast to create the carbonation in the bottle, so is there a point that if you leave the beer in the secondary fermenter to long that the yeast could be unable to bounce back and get the desired carbonation?

 

You would have to wait a very, very long time for the yeast to be done. I have done a Belgian Strong that was in the primary for 2 months, and a month of that was at 50F. Primed with sugar, and carbed up just fine.

Some brews take longer to ferment that others, and some just do better with a longer bulk conditioning time.

Remember, only transfer to the secondary when you are CERTAIN fermentation is complete. Most of the members here seem to agree that using a secondary is not terribly necessary. There is no need to get the beer "off of the yeast", can potentially lead to some oxidation, and you can get good clarity without need for a secondary.

Welcome to the forum and the hobby!

 

Thanks for the good info. I did the secondary for clarity but I may start doing primary only unless I move to secondary for dry hopping.

 

I might start thinking about re-yeasting if the beer was 6 months in the fermenter. And even then it's probably fine.