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CornyKegs 728
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  1. M

    Fermentation Period of a Stout

    My brother had a batch in primary for almost a month, and now in secondary for another 2 weeks, at room temp the whole time. This is a coffee stout. It seems like most people are fermenting for much shorter periods. Is this too long? **EDIT** After reading some FAQ, I see this isn't unusual.
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