- Feb 19, 2009
- Reaction score
What is commonplace for fermentation time? I know it is usually between 3-10 days, but what REALLY is a "standard" fermentation time w/ extracts? I mean people have been doing this forever. I would assume that if you left an extract brew in the fermenter for 14 days (as long as you weren't doing a "high grav" brew) you would almost be guaranteed a complete fermentation, at ~68 degrees. I always use a hydrometer to make sure, but is it redundant if you leave your brew for 2-3 weeks in primary? Just a "what if " question.