How long is too long on the yeast cake?

[RDG529]

Have an brew that's been sitting on the yeast cake for 4+ weeks how much longer can it sit b4 I have to bottle?

 

[ICWiener]

You're fine. I've let beers sit for 3+ months and not had any issues.

 

[BlackGoat]

months and months is too long. If you're counting in weeks its not nearly too long, in fact I generally leave most of my beers on the yeast for roughly 3-4 weeks as a rule before bottling.

 

[RDG529]

months and months is too long. If you're counting in weeks its not nearly too long, in fact I generally leave most of my beers on the yeast for roughly 3-4 weeks as a rule before bottling.

Thanks guys, I have read that a few months is ok but I wanted some real life feed back. Very helpful

 

[JustLooking]

It's not as black and white as you're being led to believe. It depends on the yeast used, the health of the primary fermentation and the temperature you're storing at. Since you have to ask this question, I'd suggest you get it off the cake.

 

[RDG529]

It's not as black and white as you're being led to believe. It depends on the yeast used, the health of the primary fermentation and the temperature you're storing at. Since you have to ask this question, I'd suggest you get it off the cake.

Ty JL, I was gonna bottle Friday so I should b ok!

 

[Capn_Bill]

I left a beer on the yeast for almost 2 months because it took longer than expected to get my kegerator ready and that was too long. When I was done racking, I noticed the yeast cake wasn't a cake at all, but grayish and crumbly. Beer tasted horrible, and age didn't help. Ended up dumping it.

 

[patthebrewer]

Longest I've done is six months for a Marzen(lager)....temp controlled...no issues

 

[tkerugger]

I'm currently drinking an Irish Stout that sat in primary for 5 months because, well, I forgot about it and I also have a toddler and pregnant wife. I kegged it two weeks ago and it's the best of this style I've ever made. However, too much time and money goes into a brew day, so I'm going to make it a point to be less forgetful in the future!!

 

[Albionwood]

Depends on a lot of factors: yeast strain, starting gravity, temperature (during and after fermentation), sanitation rigor, etc. I've had beers that benefited from sitting on the yeast for a month or more, and others that needed to get off the cake ASAP.

I've started letting my higher-gravity brews, especially those with Belgian yeast strains, cold-condition in primary on the yeast for at least two weeks after fermentation is all done. I let one sit for two months and it just kept getting better (finally lost my nerve and kegged it).

 

[zardozap]

Made a 3 gallon batch of Mexican Cerveza a year ago. Due to work at the time, it ended up sitting on the yeast cake for a month and a half in warm weather. It looked OK, was crystal clear, but it smelled rather funky. Bottled it anyway, but the smell persisted and worsened despite conditioning. Dumped it in the end.