Fermentation Times

[jmm20010]

So I have been looking around at different recipes and notice that some people only ferment for 2 weeks and others for 4 weeks. And then bottle condition for about 3 weeks. Would you still have good tasting beer at 2 weeks or should you always wait 4 weeks?

 

[hopsalot]

depends on the recipe, more hops more time, higher alcohol more time to mature, etc.. Do you have a more specific question?

 

[Golddiggie]

Depends on the recipe, OG, fermentation temperature among other things. A low OG pale ale can be ready to bottle/keg after two weeks if kept at the right temperature for the duration (again, among other things). A higher OG brew would benefit from more time. Just as a BIG brew will need still more time before it's ready for bottle/keg.

Best idea is to NOT bottle/keg until its otherwise ready to drink. I typically taste a sample of what I've just kegged (knowing how long to give it before hand) just to confirm its ready. I did that last night for a brew that was in primary for 3 weeks. No off flavors at all. Clean tasting. Can hardly wait for a spot to open in the brew fridge for one of the kegs.

 

[Revvy]

We need to clarify something for you...Your beer doesn't ferment for x number of weeks. Beer only ferments for as long as the yeast takes, which is usually about a week. And you determine that with 2 consecutive hydro readings.

The rest of the time a beer is left alone is for conditioning whether in extended primary OR a secondary.

You don't CHOOSE how long a beer ferments for.....you let the yeast do it's job...you want a beer to finish fermenting.

Now as to how long after fermentation is complete you want to leave your beer for, This is the most discussed topic on here, it has been readily covered. I suggest you read THIS thread, it's become the "uber discussion" on this topic thread.

To Secondary or Not? John Palmer and Jamil Zainasheff Weigh In .

Many of us leave our beer in primary for a month minimum then bottle.....We find out beers to be clearer and better tasting.

I suggest you read that thread, and experiment for yourself, and make up your own mind.

There's thousands of threads where folks have ventured their opinions, and argued incessantly, but it ultimately comes down to what works for you......

 

[inturnldemize]

I am a newbie but so far this is the information i've acquired (please correct me if i'm giving wrong information here):

- Fermentation time is different for everyone and depends on OG, Yeast health and fermentation temperature.

- Only a constant hydrometer reading over a 2 day period will tell you if the fermentation has ceased. This can take 3 days, it can 7 days or it can take 15 days.

- Bottle conditioning over a long period of time will often mellow out the hops in very hop-forward beers. (This is a personal preference depending on what you like)

Hope this helps! And again, experts, please correct me if i'm wrong. I want to get my beer knowledge correct!