A funny thing happened at the LHB

[Brewmoor]

This is very interesting to me.

I primary for a week. Secondary for a week and bottle for a week. My first beer always seems to have plenty of carbonation.

 

[Scut_Monkey]

we all have our different ways of brewing, but idk why u leave beer in the primary for three weeks. Do u not have a secondary? because dead yeast have the potential to off-flavor your beer. The primary is the primary. if your into ageing then use a secondary or a keg.

Many people around here only do a primary and claim equivalent and perhaps better beer than those that secondary. It's a controversial subject but not a fringe subject. Many, many threads about it on HBT.

 

[Netflyer]

I primary for 3 weeks and don't secondary unless I'm making something that needs dry hoping and that is not too often. My results have been excellent, my beers are fairly clear and clean with no unpleasant tastes. I think, and I'm sure the guru's will correct me, that people worried about autolysis, the yeasts consuming themselves and leaving terrible off flavors, I mean the kind of bad flavors you wouldn't have to guess at having, they would smack you in the teeth. But this fear has been assuaged over the years by us experimenting homebrewers. Stories of forgotten worts left for over 6 months with no autolysis circulated and people relaxed a bit about autolysis..
Ok, so if I don't have to secondary, if I can leave my brew on the yeast cake for the whole time, 3 weeks, I can achieve the same results as if I did secondary without the chance of infection as I transfer to a secondary why not go for it? So I did and over 15 batches later I've had great results.

That said I did learn some stuff... I still 'rack' my beer. For me racking it not transferring it is just that, racking. I move my beer off my basement floor to a table, 'the beer rack'. I do this after about a week and a 1/2 and leave it on the rack for the next week and 1/2. There is no sense carrying the beer that has settled nicely for 3 weeks up stairs, stirring up the yeast cake and screwin' up my clear product. I bring my bottling bucket with the sugar primer in it downstairs, siphon my racked beer on the table down into the bottling bucket (on the floor) and bottle away.

No autolysis here!

 

[remilard]

I think, and I'm sure the guru's will correct me, that people worried about autolysis, the yeasts consuming themselves and leaving terrible off flavors, I mean the kind of bad flavors you wouldn't have to guess at having, they would smack you in the teeth.

Autolysis is a primary contributor to the flavor of sparkling white wine, which I don't personally find terrible but don't want in beer either.

 

[TexLaw]

Gents, let's be fair. Nearly every, single, ****ing one of us drank a bottle from our first batch faaaaaar too early. We all loved it, too.


TL

 

[ohiobrewtus]

Gents, let's be fair. Nearly every, single, ****ing one of us drank a bottle from our first batch faaaaaar too early. We all loved it, too.


TL

Guilty as charged.

I'm with PseudoChef on this one. There are certain low OG styles that lend themselves to quick consumption.

Having said that, I generally don't ever have to rush my beers. I did take an IPA and an Octoberfest Ale from brew to tap in roughly 2 weeks for a party. The IPA was slightly green and did get better, but the Octoberfest Ale was great.

1-2-3 is by no means an iron clad law. It's a guideline.

 

[SpanishCastleAle]

Gents, let's be fair. Nearly every, single, ****ing one of us drank a bottle from our first batch faaaaaar too early. We all loved it, too.


TL

I think I drank the whole batch before it was truly 'ready'. And I def loved it...even though it wasn't that good.

 

[mitch171]

I know when I was very new to this (still new though) I never thought ahead to brew the next batch before th current one was gone. So by the time someone new drinks their way through a batch the last few beers will be conditioned and aged better. So then they go and buy a new kit. Now that I have gotten the hang of things I think 3-4 brews ahead and as on goes into the keg the next is getting ready to be brewed. Then I am forced to wait so that there is room in the kegorater. So for a shop to say hey ya drink it in 2 weeks, it will be sooner that a new kit will be purchased. As the new brewer gains experience and/or build a pipe line then patience will start to happen.

 

[Netflyer]

I've never tasted it in beer but Palmer's book warns about it... and mentions it is really bad tasting - so was going by his taste...

 

[PseudoChef]

As a scientist, until someone shows me GCMS data of the same exact wort + yeast combination, one moved off the yeast immediately and the other left on for 3 weeks showing significant, taste threshold differences, I'll keep my "secondaries" empty.

Aka just use them as primaries with Fermcap

 

[user 15951]

i would say two weeks is completely feasible for a lower gravity beer. 10 days in primary, crash for 24 hours, keg, force carb, drink (or bottle with beergun).

 

[Schlenkerla]

As a scientist, until someone shows me GCMS data of the same exact wort + yeast combination, one moved off the yeast immediately and the other left on for 3 weeks showing significant, taste threshold differences, I'll keep my "secondaries" empty.

Aka just use them as primaries with Fermcap

I don't see the need to 2ndary if you wait several weeks. I just like the opportunity to have cleaner beer. Its another opportunity to settle out, making the 3rd vessel (keg) getting clean beer.

 

[amercuric]

I don't see the need to 2ndary if you wait several weeks. I just like the opportunity to have cleaner beer. Its another opportunity to settle out, making the 3rd vessel (keg) getting clean beer.

I look at it the same way.

 

[HalfPint]

As a scientist, until someone shows me GCMS data of the same exact wort + yeast combination, one moved off the yeast immediately and the other left on for 3 weeks showing significant, taste threshold differences, I'll keep my "secondaries" empty.

Aka just use them as primaries with Fermcap

Does Fermcap really work that well? I've heard a lot about it, but I think I'd be skeptical about putting 5 gallons into a 5 gallon carboy.

Have you done this with success?

 

[McKBrew]

One thing I will say going back to the OP. Not all LHBS owners are necessarily great brewers. Some of them are just as much into brewing a quick cheap buzz as they are to selling it to someone else. Some just want to make money.

Just because you carry the supplies and equipment doesn't mean you are an expert at using it.

And lastly, just like people here get stuck in their ways, it happens out there too.

 

[The79Bomb]

A thirsty man always enjoys drinking beer better than watching it "condition". The only bottle condition that is mandatory at my pub/diningroom is the condition that if you open it you drink it all.
Cheers, Tim

 

[thebamaking]

The thing is, he said he would be drinking beer in 3 weeks. He didn't say he would be drinking good beer or properly made beer. I totally agree though, they should be spreading the correct information...they might not know.

 

[PseudoChef]

Does Fermcap really work that well? I've heard a lot about it, but I think I'd be skeptical about putting 5 gallons into a 5 gallon carboy.

Have you done this with success?

Yes I have. But my "5" gallon carboys are more around 5.5 gallons, so I fill them right up below the neck and add Fermcap. I will usually plan to do this will yeast/worts that I have had repeated experience with low krausens as well (aka WY1968 into lower gravity beers).

The only time when Fermcap didn't help this brotha' out was when I did some top-cropping fermentations. Yeast was way too aggressive and a blow-off tube was more suited.

 

[petep1980]

I've been drinking a lot of beers early because I have no patience. Anyways, I have had many batches fine after 1 week in primary, and 1 week in the bottle.

They have pinier hops tastes, but it's not like I'm going to drink all 54 the first week.

Go ahead, flame away.

 

[kornkob]

I guess I don't see that advice as all bad. Yes-- that first batch will be green if they don't do some additional research first. But if it gets them started asking questions and learning how to make it better, then that's a good thing.

I see it as lowering barriers to entry--- once people get started with the] basics they can start working on the details. But if they don't ever get started because the whole long, detailed process too daunting than it is a waste.

 

[Netflyer]

It wasn't my intention, and not that it really has turned out like this, to seem at all snobby that you have to let your brew condition. I just hope people who brew that first batch get better advice the second time they go into the shop or at least eventually find there way to a great brew forum where they can learn more about brew in a few hours of perusing than the last 10 trips to the LHB. Also, I really don't want to bash all LHB's, some are friggin' awesome and the guys really brew great beer and give good advice, others not so much...

 

[bigin31]

If anyone cares I ferment for 1 week and bottle for one week. Never had a problem with it.

 

[HalfPint]

If anyone cares I ferment for 1 week and bottle for one week. Never had a problem with it.

I don't see why you would unless your fermentation wasn't completely done. If it wasn't you could have overcarbed bottles. However, if it's done, you wouldn't have a problem. The thing is with beer is that the longer you let it sit (in my experience) the more the flavors mellow together which make a smoother brew.

 

[bigin31]

Yeast attenuates after 4 days. The purpose of fermentation is to allow the yeast to get the most out of itself. As far as I am concerned if yeast is done working after 4 days I am ready to bottle. I usually allow it to sit for a few more days because I am a major schedule freak. So I brew and bottle in the same day, Sunday. That keeps me on a schedule. What a freak I know. Every 7 days I drink a batch (with the help of my freeloading drinking buddies), bottle a batch and brew a batch.

 

[mordantly]

Thou shalt not work on Sunday. sounds like we got a speed brewer here. so 2 weeks max and its in bottles?

 

[bigin31]

I wouldnt call it speed brewing. In my experience, I have tasted MY beers at different increments and found that one week was significant for my own taste. So far I haven't had any ill results with fermentation or bottling. I did royally screw up a boil once but that was my first. My cherry boil got popped and I bled all over the place. Anyways. Ive let some sit for several weeks before bottling, bottle for several weeks and never really tasted the "greeness". So I brew on sunday so I can watch my beloved Saints kick some tale as I enjoy a previous brew and make more. We have a love love relationship, me, football and beer. Personally I have no complaints. BUT I do make fairly low grav beers as per my own taste. For those of you who enjoy stouts, porters and browns I would not recommend such a short conditioning time. You konw waht I maen?

 

[lady_brewer]

My LHBS guy had a printout of better-than-in-the-kit instructions for brewing. He recommended letting the bottles condition for 5 weeks, but also mentioned when they should be carbed and drinkable.

Every time that I have gone back since he asks how the brewing is going. When I mentioned that I was concerned about the head on my beers he asked how long they had been conditioned. I don't think he ever believed that I had left them for the full five weeks. But why wouldn't I have? I want to make good beer, and there was no prohibition or strike at the brewery here while I was making the first batch.

Fact is that lots of first-time brewers are panicked about getting everything right that lots of people will stumble across sites and places like this. When they worry that they ruined their first batch and it tastes awful somebody here will politely point out that it takes time for beer to age well...

I know the three batches that I put on today (kits are quick and dirty ) will probably end up pushed through the process a little faster. I ran into a pipeline issue when my darling hubby decided that he was going to start drinking the home brew. He is quickly making his way through the IPAs that I had made for myself (and then found too bitter for my current tastes). Have to try and get ahead of the game and can't be without beer at Christmas! So yeah, could be a green (beer) Christmas out our way.

 

[mordantly]

its good to see women in the hobby.

 

[Netflyer]

Lady_Brewer

When I mentioned that I was concerned about the head on my beers he asked how long they had been conditioned. I don't think he ever believed that I had left them for the full five weeks. But why wouldn't I have?

What kind and how much sugar are you using to prime your batch(es)? Do you use 'Jet Dry' or something of that nature in your dishwasher (Glasses become ultra slick and reduce the head size) Is the beer carbonated fine but just the head is too small?

 

[lady_brewer]

Lady_Brewer

What kind and how much sugar are you using to prime your batch(es)? Do you use 'Jet Dry' or something of that nature in your dishwasher (Glasses become ultra slick and reduce the head size) Is the beer carbonated fine but just the head is too small?

I actually had a whole thread on this - from that and poking around it seems that it is a combination of things. Partly my glassware was to blame, no jetdry, but possibly some soapy residue. I may have issues with the "fermentables" I am adding - I have been using corn sugar for everything so far. I have tried brewers syrup for my latest batch. I also seem to have one batch that holds head better than the others. Since I took meticulous notes (not) I am pretty sure this had slightly more priming sugar than the other batches (1 1/3c for 23 litres rather than 1 1/4c for 23 litres.)

I also bought some "priming powder" which is just priming sugar and heading powder (I think) marketed to people like me. And I have a little packet of head enhancer... I may yet switch to fermenting with malt instead of sugars.

Or... I may ignre it all together. I don't think it is going to be very long before I start moving away from kits and towards the more hands on brewing. The reason I have even stuck with the kits this long is because they are fairly quick to put together, and I have little knowledge of beers outside of BMC, as we don't have any micros here. So I am learning what I (and hubby) like and don't like, before I spend 3 hours preparing a wort.