how long does everyone secondary

[nchomebrew]

i know not everyone uses a secondary stage, but if you do, how long typically does everyone leave it. i have had several recipes that call for dry hopping in the secondary, but doesn't get specific as to how long. also my last ipa i left in secondary for two weeks, and it almost looked like it was getting mold on top. i like the idea of a secondary, because it frees up my primary for something else, and i like to try and clarify my beers as much as i can.

 

[Jaybird]

2 weeks is what most of us that use them do
JJ

 

[Fingers]

I've never dry hopped, so I can't comment there, but I leave my brew in the secondary until it's ready for drinking or I need the carboys for the next batch. Even then, it sits in the keg until it's time to tap. There's no hurry to move it out at all.

 

[Chris_Dog]

I think the answer is specific to the yeast strain and how the yeast flocculates.

 

[Iordz]

I think it depends on the beer and the yeast strain. A yeast strain that has low flocculation will take longer to settle out, so I leave it for about a month, whereas a highly flocculant strain will take about two weeks. I will age a strong beer (IIPA, RIS) for 3-4 months, and a regular beer for 2 weeks, I don't secondary any wheat beers. Another factor is temperature, I prefer colder temps, around 50F for ales, colder temperature allows the beer to become clearer quicker. There is no answer that is 100% correct, you just have to go with the flow and determine when you think the beer is ready.

 

[Ryanh1801]

Depends on the beer, on average 2 weeks, my wheats and other low gravity beers only stay for a week. Big beers months.

 

[tbulger]

I usually leave my beer in the secondary from a week minimum and after that whenever i get around to moving it. Depending on my supply or my laziness determines how long it stays in the secondary. This works well for me because i brew alot, drink less then i brew and i am pretty lazy. I would say on average stay there for four weeks (after at least two weeks in the primary.)

 

[MashStirBrew]

I am no expert but I would not leave hops in for more than a week. I believe you can get a grassy flavor if left too long. As far as how long to secondary, I left a stout in for about 12 weeks and it was delicious. As long as it's done fermenting in the prmary, the secondary is for clearing. So if it's clear enough, and have the time, then bottle. I could be wrong but if fermentation was good and settled in the primary I don't think you can "over" secondary. I consider it bulk aging.