Fermentation time frame

[Redpappy]

Hello all,

So I just finished bottle of up my Block Part Amber Ale and figured it was time to start my next Brew. I went up to my LHBS and picked up one of their kits. Once I got home I reveiwed the receipe even though I will not be brewing till Friday. So as I am reading through the directions, they have it stated to be in the fermenter for only 1 week. From everything that I have read, fermitation should be at least 2 weeks. With the direction stating 1 week, would it hurt if I left it for 2?

 

[myndflyte]

All my brews sit 3 weeks in the primary if I'm not racking to a secondary to add something. There is no problem, and I'd recommend, letting it go for at least 2 weeks.

 

[beermanpete]

What does the instructions call for in the next step? Some recipes call for racking to another fermenter for the "secondary" fermentation. If this is what they suggest just leave it in the "primary" fermetner for two or three weeks, as myndflyte said. Bottling after only one week is risky.

 

[kh54s10]

Don't even pay any attention to "time" for fermentation. Use your hydrometer if you are trying to rush things. When all signs of fermentation have stopped and the beer is clear, take a gravity reading. Wait at least 24 hours and take another. If they are the same you can bottle it. It may be a week, it may take longer. If you go longer there is a lot less risk of bottling before fermentation is done, and possibly creating bottle bombs. There is also, usually, no reason to go 3 weeks or longer. At least with light beers. Some darker, heavier beers benefit from longer aging.

 

[PADave]

All you need from instruction sheets are ingredients and hop addition times. Throw everything else out. Let it ferment for 2-3 weeks and you'll be good.

 

[jalc6927]

Most instruction sheets are old and based on methods that may not prove accurate anymore

Research newer methods and you’ll find a system your comfortable with in time

 

[Redpappy]

What does the instructions call for in the next step? Some recipes call for racking to another fermenter for the "secondary" fermentation. If this is what they suggest just leave it in the "primary" fermetner for two or three weeks, as myndflyte said. Bottling after only one week is risky.

Per the instructions I do 1 week in Fermenter then Bottle for 2 weeks. I figured 1 week was very questionable, but figured I would get some more input on it.

As far as taking readings from a hydrometer, unfortantly I do not have one as of yet. That is my next investment.

Thanks everyone for the replies

 

[myndflyte]

Well without a hydrometer, I'd let it go a minimum of 2 weeks in the primary to make sure it really is done.

 

[TasunkaWitko]

Whoops - disregard.

 

[brewcat]

Two weeks is fine but fermentation could be done in one. It is all about having a healthy yeast pitch and knowing fermentation is done (e.g. hydrometer readings). Anymore I'm kegging around 10 days. But not a big deal if I can't get around to it until later.

 

[zymsmith]

A non hydrometer way of knowing it's that time: I use the standard fermenter bubbler. After the week or 10 days I depresss the lid gently to force a few bubble out until the water is level - - see how long it takes to get back to _ - depress lid again till level. Depending on the fermenter (I'm using SS with very tight seal) when the pressure will not push the water to the bottom of the S it is safe to bottle, some slight residual carb is not going to burst bottles. 10 days for ale is almost always enough, lower temps take longer. I use lager yeast usually under 60 degrees...2 weeks is good.

 

[balrog]

Be careful of using bubbles to determine "done" as bubbles are caused by several things, only one of which is fermentation-CO2-creation. If surrounding temp rises a little, headspace gas expands and causes bubbles through airlock. The beer itself will always have some CO2 dissolved as the yeast creates it and change in barometric pressure and temp will cause it to come out of solution, causing airlock bubbles. Just be aware of this. The only way to know if fermentation has come to and "end" is whether the gravity is stable.

 

[irontodd]

Our LHBS sells brewer's best kits, and also do beer making classes with those kits. They keep their shop at 71 degrees and bottle 7 days after brew day. A typical kit beer will typically be done with primary fermentation (conversion of sugar to alcohol) in less than 7 days if kept at a constant 70-72 degrees. I started out following that rule (first batch) before I had a hydrometer. That batch was a block party amber ale. The first bottle i drank 3 weeks after brew day (because i followed the instructions). It was beer but i was not impressed. Kind of twangy, but generally amber-ish in nature. The last bottle of that beer I consumed 3 months after brew day and it was delicious! The twang was gone, and i could really pick out some if the nuances of the original grain and the hops. That got me to appreciate the stated advice to let things sit a little longer. I typically primary my extract beers now for 3 weeks before bottling. The taste is just better with more aging and clarifying.. Just my $.02

 

[jalc6927]

Your standard glass hydrometer is cheap and good insurance to verify fermentation is complete

 

[PADave]

Your standard glass hydrometer is cheap and good insurance to verify fermentation is complete

Yep, no reason not to always have two on hand in case one breaks. More if you are clumsy.

 

[RM-MN]

Our LHBS sells brewer's best kits, and also do beer making classes with those kits. They keep their shop at 71 degrees and bottle 7 days after brew day. A typical kit beer will typically be done with primary fermentation (conversion of sugar to alcohol) in less than 7 days if kept at a constant 70-72 degrees. I started out following that rule (first batch) before I had a hydrometer. That batch was a block party amber ale. The first bottle i drank 3 weeks after brew day (because i followed the instructions). It was beer but i was not impressed. Kind of twangy, but generally amber-ish in nature. The last bottle of that beer I consumed 3 months after brew day and it was delicious! The twang was gone, and i could really pick out some if the nuances of the original grain and the hops. That got me to appreciate the stated advice to let things sit a little longer. I typically primary my extract beers now for 3 weeks before bottling. The taste is just better with more aging and clarifying.. Just my $.02

You might want to ask brewing advice somewhere else.

 

[irontodd]

You might want to ask brewing advice somewhere else.

That's why I am here [emoji2]
As a side note I didn't take their class.