4+3 or 3+1+3

[MrShake]

Because not everyone is born with innate knowledge of how to brew. It's a learned process. Until then people use recipes and guidelines on how to do things before they come into their own process and learn to recognize what their beer is telling them.

Well, why don't you teach them instead of giving them bogus general times?

Tell them to watch for krausen and yeast layers to go away and form. Tell them to take weekly gravity readings until they get close to what their recpie tells them is done, and then give it a week...

Tell them to secondary to clear if they want, and wait until its CLEAR to rack. Tell them to give it a couple of weeks to carb in bottle, but to TRY THE BEER to determine if its done.

Teach them what it means to ferment a beer... don't tell them to wait 2 weeks and then bottle... because it may or MAY NOT be done in two weeks...... Teach them right!

 

[maida7]

Well, why don't you teach them instead of giving them bogus general times?

Tell them to watch for krausen and yeast layers to go away and form. Tell them to take weekly gravity readings until they get close to what their recpie tells them is done, and then give it a week...

Tell them to secondary to clear if they want, and wait until its CLEAR to rack. Tell them to give it a couple of weeks to carb in bottle, but to TRY THE BEER to determine if its done.

Teach them what it means to ferment a beer... don't tell them to wait 2 weeks and then bottle... because it may or MAY NOT be done in two weeks...... Teach them right!

Take a chill pill dude. Ever ferment is different. You can have a general guide for how long but you need to let the ferment decide when it's ultimately done. Once the yeast has flocculated and you have reached final gravity it's time to bottle.

 

[jalgayer]

All -

I understand that all beers are different. I know that gravity readings are important. I am in no rush. I know that things happen. I know that there are many factors that tell when beer is ready.

And I know that time is not the sole component in determining when its ready. But time is A factor.

And my sole question (which just about everyone understood) was what is a *general* guideline from which to work as you also take hydro readings and pay attention to your beer etc.

No need for people to get upset (how could someone get upset over this ?!?) just RDWAHAHB.

Many, many solid posts in this thread that were related to my question. And I definitely learned a lot. Some were confused as to what my question even was -- and guess what? I learned from him too

Time for a beer. And a Makers Mark.

I just gotta be sure I dont drink all the MM as I need some for when my CCA is ready to bottle. Which is in exactly 8 days, 3 hours and 27 minutes

Thank you all!

 

[ChshreCat]

Well, why don't you teach them instead of giving them bogus general times?

Tell them to watch for krausen and yeast layers to go away and form. Tell them to take weekly gravity readings until they get close to what their recpie tells them is done, and then give it a week...

Tell them to secondary to clear if they want, and wait until its CLEAR to rack. Tell them to give it a couple of weeks to carb in bottle, but to TRY THE BEER to determine if its done.

Teach them what it means to ferment a beer... don't tell them to wait 2 weeks and then bottle... because it may or MAY NOT be done in two weeks...... Teach them right!

Because they didn't ask me too tell them every little detail about how to brew a beer. And you obviously aren't reading what anyone here is typing, especially me. Not gonna get drawn into a big argument here so I think I'm done. The OP asked a question, he's gotten his answer and is happy. You have yourself a nice evening, pop a HB and relax.

 

[EricCSU]

I have been brewing a lot of session beers lately. All have been around 4%. The ones that I did not dry hop I racked to keg in 7 days. If I dry hopped, I racked in 10-11 days. If it is a small to moderate beer with an appropriate starter, fermentation will finish in 3-4 days.

My rule of thumb is this:

Watch for krausen to fall. Multiply by two. Then consider racking.

I made a 1038 that finished in three days. I racked at seven days. No off flavors.

I made a 1068 beer that finished in 8 days. I racked in 20 days. No off flavors, but a few weeks in the keg did it some good for clearing and rounding out the beer.

Like most have said, there is no hard and fast rule. Experience and time will be your best teacher.

Eric