How long do you feel is proper for primary.

[Yuri_Rage]

Somewhere between 3 days and 3 months. If you're using a single fermentation vessel, you leave your beer there until it's done, which is subjective based on the results of your sampling.

 

[Yankeehillbrewer]

I'm in the 3 week camp for the most part, but it depends on the beer. The main reason for me is that there is no question that the beer is done at that point. I really don't like to mess with the Beer once it's in the Fermenter. So I just leave it be until I rack it to a Keg, then I'll pull a hydro sample from the Tap once I have it on C02. Bigger,Malt forward styles I'll usually leave for 5 weeks, and for Hefe I'll go Two. I don't ever see myself being able to have a beer drinkable sooner than 4 weeks, unless I wanted to drink it flat. But that is just what feels right for me, I would feel that I rushed it otherwise. Although one of these days I should try to get a Beer from Grain to Glass in 10 days, just to see if I can do it, and do it well.

 

[afr0byte]

The main reason for me is that there is no question that the beer is done at that point.

Wouldn't taste and a couple of gravity readings tell you if it's done before then?

 

[afr0byte]

Anecdote: I have a tripel that's right at 7 days, and finished fermenting (probably done, at 1.011...from ~1.080). I'm tasting the hydrometer sample right now and I can't detect any hot alcohols. Obviously it's still yeasty, so it's not perfectly smooth. I'll leave it for another week on the yeast, but that'll mostly be at cold temps to crash out the yeast. I'll, perhaps obviously, store it cold in the keg for a while (month or two probably). I used 2 smackpacks (Rochefort yeast) in a ~1.3 liter stir-plate starter...about 80 seconds pure O2 before pitching). I started at about 64 degrees and ramped up to about 72-73. I'm psyched about this beer if you folks couldn't tell.

 

[Brulosopher]

Anecdote: I have a tripel that's right at 7 days, and finished fermenting (probably done, at 1.011...from ~1.080). I'm tasting the hydrometer sample right now and I can't detect any hot alcohols. Obviously it's still yeasty, so it's not perfectly smooth. I'll leave it for another week on the yeast, but that'll mostly be at cold temps to crash out the yeast. I'll, perhaps obviously, store it cold in the keg for a while (month or two probably). I used 2 smackpacks (Rochefort yeast) in a ~1.3 liter stir-plate starter...about 80 seconds pure O2 before pitching). I started at about 64 degrees and ramped up to about 72-73. I'm psyched about this beer if you folks couldn't tell.

Sounds very well made, and delicious!

 

[osagedr]

somewhere between 3 days and 3 months.

qft

 

[kh54s10]

Well, It seems there is no consensus on this. I see the extremes on an average brew to be; to package at about 7 days and on the long side at 4+ weeks.

Several suggested that for the beginner, whose processes might not be perfected, it is probably best to go a little longer.

To say that it is a myth that you can package in a week, or that you need to ferment for a month are probably both inaccurate.

So, I am going to stick to what I am comfortable with, which is to split the difference and go for about 3 weeks. I will also suggest, that for most brewers this is probably the best route.

To each his own, but getting flamed goes both ways. For those who assert that as soon as FG is reached is good, and also for those who assert that leaving the beer in primary longer has to be done for better beer.

IMO it also seems that most of the posts where there have been problems stem from racking or packaging too soon and rarely from anything to do with leaving the beer in primary longer.

Again to complain about the "Myth" of either short or long fermentation without further explanation of the many variables is doing a disservice to a new brewer.

Brew on and make many more great beers whatever your process is.

 

[Yankeehillbrewer]

Wouldn't taste and a couple of gravity readings tell you if it's done before then?

Sure, but like I said I don't like messing with the beer. So I've opted to go the 3 week route for most beers. 2 weeks would probably suffice, but I've had good luck with 3 weeks.