a respectable time to rack a stout?

[decibelz]

Yeah how long? Like could I just bottle it in 2-3 weeks or longer is better? My OG reading was close to 1.0510 if that helps at all? Thanks for any feed back

 

[JoshuaWhite5522]

three weeks is problably ok, depending on fermentation technique. It's good to know your OG, what strain of yeast did you use? Knowing the strain and how much it will attenuate will help you predict what your FG should be. Waiting longer won't really hurt, especially since it's a stout, and not an IPA where hop character is going to start to fade. Some people say 1 week in primary, 2 in secondary, and 3 in the bottle. Since I don't bother with a secondary I usually leave most beers in for about 4 to 6.

 

[Calder]

Longer is usually better, to let the fine particles from the roast grains drop out of suspension.

Main rule is to ensure you have reached your FG and it is stable.

 

[decibelz]

The yeast I used was SAFALE US-05 dry ale yeast that's what the guy at the shop recommend

 

[Pezman1]

My last two Stouts were bottled right at three weeks, no secondary. They both tasted respectable to me....
Pez.

EDIT - just saw your last post. Next go round, try one of the liquid Irish Ale yeasts. My favortie is Wyeast - well err, actually I've never tried any other kind with my stouts - but give it it try, I think you'll like the results.
Pez.