How long is enough??

[dnomyaR]

How long can a beer typically set in a fermenter?


Noob

 

[icebob]

long...

 

[dnomyaR]

Like 4-5 weeks? When would it be considered bad?


Noob

 

[rodwha]

Much longer. That many months or even more.

 

[dnomyaR]

WHOA!! Thanx. I guess it get more clearer and higher alcohol?


Noob

 

[TheCollector]

Yeah it's fine for that long but I'd go ahead and get it off the trub soon after that. After 4-5 weeks you start to run the risk of some off flavors though.

 

[dnomyaR]

Ah!! Thanx man!!


Noob

 

[Croyzen]

It depends on how well the brewing process was executed. I typically get most ales out of the fermenter in 2-3 weeks. I suppose one could sit for double that (4-6 weeks) without a problem. I'd move most all ales out of primary after a month at the most and either package it or move to a secondary for extended aging.

 

[dnomyaR]

Hmm man you guys have great input in a pinch when my store is closed. Thanx a mill!!


Noob

 

[dkevinb]

WHOA!! Thanx. I guess it get more clearer and higher alcohol?
Noob

Clearer yes, higher alcohol probably not too much. For most ales primary fermentation will be done within a week or two. Leaving it in the fermenter for 3-4 weeks helps in the conditioning (it will probably taste better) but the ABV won't change much beyond that. With really big beers that's not so true.

In any case I generally ferment for 2-3 weeks, depending on the OG and FG, then bottle carb/condition for 2-3 weeks. I wouldn't want to leave it in primary for more than 4 for average ales. If you want to do that for some specific reason you're probably better off racking to secondary.

 

[dnomyaR]

Hmm man you guys have great input in a pinch when my store is closed. Thanx a mill!!


Noob

 

[dkevinb]

I should say that the whole issue of when or whether to rack to secondary is very prone to debate. It used to be something you just had to do after 1-2 weeks always. Nowadays many people say to just leave it in the primary, then package. However, almost everyone agrees that if you want to ferment or condition for long periods (How long is long? Many weeks/months?) you should rack it off the yeast cake in the primary because eventually the yeast will start to die and decay, a process known as autolysis. Allegedly this is something you don't ever want to smell.

I've never used a secondary, but I brew fairly low gravity session ales and bottle after 2-3 weeks, so no chance of autolysis.