Any benefit to leaving beer in fermenter longer?

[Paps]

Unless it's bubbling that slowly, that I don't see a bubble for like 30-60 seconds.
The brew has been in there now for 9 days. Sitting at roughly 18 degrees. (better than the 24 degree's?)
Any idea on roughly how long this process takes.. @ 18 degrees Celsius?
Would I be right to keg it after 14 days, cool it to 4 degree's, then force carbonate it, and let it sit for 4-5 days after that?
What are peoples opinion on using a clearing agent / finnings?
If the beer has been sitting in the primary for 2-4 weeks, won't all of the gunk have fallen to the bottom of the fermenter?

ok...listen closely
from the moment you pitch your yeast,let your beer sit for a month at 20 celsius. Make ONLY ALES until you do more research.
After that month,rack to 2ndary if you plan on using a fining agent.Let it sit for 4-8 days and then rack to keg/force carb for another week or 2 at the same pressure you serve/pour the beer at.

Hope this helps.

 

[ValTrum]

I will be going out and buying another fermenter, so I can rack it off of the yeast sludge/cake.

Thanks Paps.

 

[Demus]

ok...listen closely
from the moment you pitch your yeast,let your beer sit for a month at 20 celsius. Make ONLY ALES until you do more research.
After that month,rack to 2ndary if you plan on using a fining agent.Let it sit for 4-8 days and then rack to keg/force carb for another week or 2 at the same pressure you serve/pour the beer at.

Hope this helps.

If you're going to wait a whole month before racking, why do it all? I say keep it simple, stick to ales and focus on keeping them cool like you say, but save your second fermentor for another batch. It's alot easier to be patient if you've got more beer in your pipeline!!

 

[ValTrum]

I'll be playing musical fermenters.

I'll move the european larger from primary to secondary. Clean the primary.
Move the toohey's old from primary to the now clean primary.
Clean the toohey's old primary, and start the "strawberry and pear cider".

I'm not in any rush, as I have 2 kegs with beer in the kegerator (1st home brew, Mexican [almost gone], 2nd is a professional brew - a london porter [about half left 10L].

The Kegerator holds 3 kegs, and has 3 taps, so Plenty of room.

Should be able to keep a steady brew cycle going, between the 3 fermenters and the 3 kegs

Gotta love doing your own brewing.. It'll save me a bundle in the long run, and there isn't much effort.. considering I don't need to clean bottles.