How long in fermenter

[grumpyn55]

Just shared a bottle of rye stout with my son who has been brewing for several years and he said that it should have stayed in fermenter for a week or two longer so my question is do different styles need to ferment longer or shorter had left the stout in primary for three weeks be for bottling the

 

[cooper]

Most of the time it depends on the style of beer you're brewing and what the OG was. With a bigger OG it'll need to sit longer and condition more in a secondary (primary times are pretty standard at 3-4 weeks) but in the secondary is where the yeast that is still suspended continue to work on the beer. I've let a monster Black IPA sit in the secondary for 6 months before bottling. But you DO want to leave your beer on that primary yeast cake long enough to clean up after themselves before you secondary/package.

 

[grumpyn55]

This was an extract kit with an of of 1.045 left it in primary for 3weeks is there some ware I can locate times for specific gravitas or is just a learn as you go thing. Thanks

 

[cooper]

Most of the research you can do on here. After a while you start to pick up on trends, and your son has been brewing for years too so he'd probably tell you the same thing.

 

[duboman]

This was an extract kit with an of of 1.045 left it in primary for 3weeks is there some ware I can locate times for specific gravitas or is just a learn as you go thing. Thanks

In general most will leave their beer in the primary a minimum of 2 weeks regardless of the style or gravity of the beer. The majority of this sites users go 3-4 weeks primary and very few will use a secondary at all unless they are using fruit, oak, dry hopping or planning on conditioning the beer for a long time, meaning more than a month.

A lot of times people will select to secondary a bigger more complex style of beer such as a holiday ale. In addition, some people are just lazy and don't get to packaging when they [lan so they may bulk condition for a time.

There really is no chart or reference that prescribes to specific times for specific beers, it really comes down to the individual brewer and what works best for them and their set up.

Most of my beer is primary only anywhere from 2-4 weeks, no secondary. I do dry hop in secondary as I prefer it but dry hopping can be done in primary as well. I am planning on brewing up my Holiday ale in the next week or two and that wll usually go 2 weeks primary and 6-8 weeks secondary for all the spices to be added and conditioned as examples.

 

[user 19629]

3 weeks in the fermenter for 1.045 beer is plenty