How Long do YOU Ferment in primary?

[Dog House Brew]

Shortest time possible. Unless your fermenting in sealed stainless your beer is oxidizing.

This past weekend I racked a lager to lagering keg 7 days after pitching and about 6 points above FG. Should carbonate naturally perfectly over next couple weeks.

Is 6 points consistent, for the most part, across the board. I do think a beer producing its own carbonation is more stable. I'd like to scrub that O2 with this method. I purge my kegs, but long term storage tells me there is some oxidation going on.

 

[Jim311]

I love yeast-forward beers so I just drink the wort and then eat the yeast packet.

 

[Gnomebrewer]

Is 6 points consistent, for the most part, across the board. I do think a beer producing its own carbonation is more stable. I'd like to scrub that O2 with this method. I purge my kegs, but long term storage tells me there is some oxidation going on.

I aim for about 6 points remaining, but the only way to be sure is if you do a fast ferment test. It doesn't really matter if you transfer a bit early (overcarbonation - you need to vent pressure a few times or use a spunding valve) or too late (providing there is still some fermentable extract; undercarbonation - you need to add some force CO2). It does (IMO) give a more stable product.

 

[Gnomebrewer]

I'm going on almost 3 weeks.
I hit my target FG, and the activity has pretty much stopped. Krausen hasn't fallen yet. Good indication that it's still slightly active even after all of this time?

Krausen depends on the yeast strain - some top-croppers (eg. WY1469) leave foamy yeast on top of the beer well after fermentation has finished.

 

[MaplePaddle]

The only time I'd ever rack to secondary would be if the beer has been in the primary for three weeks and life is just too hectic to bottle within any reasonable time.

 

[Drk93TT]

I do minimum 14 days primary. usually keg after 18-24 days. Ideally you'd want to measure the gravity of the beer and check to see if its ready ... Ive never done that. Always wait at least 14 days before kegging and the FG is fine... 1.012 or lower for most yeasts depending on what temp I mashed at.. i.e the lower mash temp the lower the FG in most cases (1.006-1.010 usually... like I said after 18 days minimum.)

.. I suppose if I had a small sampling valve on my fermenter like some high end SS models I would check the gravity during fermentation... but I digress..

 

[DurtyChemist]

I ferment my beer until it's done and I have something to fill the carboy up with. Currently I have one batch about to hit three weeks and another hitting 2 weeks. I'm not brewing until next weekend at the soonest when I'll keg the current beer and ferment some more beer until my next brew day.