how long should i rest my batch

[triplehops]

I brewed a red ale. my buddy tells me to let it ferment for a week, throw it in a second fermenter and go ahead and bottle after a week...all total 3 weeks.
then i see everyone talking 3 weeks in the fermenter, then 3-4 weeks in a second fermenter....bottle.
help. im very anxious but i want a good beer. hell i want a great beer!

 

[unionrdr]

Just leave it in secondary for another 3-7 days after FG is reached. This will allow the yeast to clean up by-products of fermentation & settle out clear or slightly misty. Lager brewers call this a diecytl rest.

 

[Demus]

Lots of info out there on the benefits or lack there of on transferring to secondary. Just remember, the yeast control fermentation, not you. What's going on in that sweet liquid will happen if you transfer in ten times or not at all. Many home brewers, myself included don't transfer at all and just let the beer do it's thing in one vessel. This has many advantages:
- reduced risk of exposure to oxygen and contamination.
- convenience!
- less expense (need only 1 fermenter)
For most beers there's really no disadvantages. The key is patience. Wait until there's no visible signs of fermentation, then wait one more week (at least). Then check gravity. Wait at least 3 more days and check gravity again. If the reading is the same, you can bottle, if it's even a bit lower, wait another week and repeat. Patience, patience, patience. Too early can be just a few days, it's not too late for months...

 

[krenshaw]

i always make it simpler.. let it sit in my primary 3 weeks for all types of beers (except extended aging) .. if i need to dryhop or add any other additions, i do it 2 weeks into the primary then after 3 total i keg/bottle.. hasn't failed me yet and i always have nice and clear beers because of it!

 

[Toga]

No need to secondary unless you are adding fruit and even then not really necessary for ales. Just leave it in primary for a few weeks total then bottle or keg.

 

[OtisLamb]

In my process, I have always 2nd fermented. I have a concern about the yeast waste. Up to this point, I transfer to a second fermenter after 7-10 days. Then bottle 7 days after that. I am not sure if this is correct, but, to date, this has been my process. I have made four beers using this method and each have turned out great. This does bring up the question: When is the recommend time to wait before bottling? Here are my last hydrometer readings: OG: 1.052, 7%; FG: 1.018, 2.3%. 052-018=.034 & 7%-2.3%=4.7%. Anyone have any comments as to my methods?

 

[Yooper]

I don't see any benefit at all to a lengthy time in the fermenter for a beer such as this.

You can put it in the fermenter, let it sit for two weeks at the proper temperature, and then bottle it. Just check in two weeks to make sure it's finished, by taking a hydrometer reading. Once it's where expected, and clearing (hold the sample up and look through it), it's fine to bottle.

 

[Demus]

In my process, I have always 2nd fermented. I have a concern about the yeast waste. Up to this point, I transfer to a second fermenter after 7-10 days. Then bottle 7 days after that. I am not sure if this is correct, but, to date, this has been my process. I have made four beers using this method and each have turned out great. This does bring up the question: When is the recommend time to wait before bottling? Here are my last hydrometer readings: OG: 1.052, 7%; FG: 1.018, 2.3%. 052-018=.034 & 7%-2.3%=4.7%. Anyone have any comments as to my methods?

This is neither correct nor incorrect. It's a perfect example of the fact there's many ways to skin the cat. My point is there's no real benefit to your transfer, so why do it? I also caution anyone looking for a one size fits all answer to how "long before I bottle"? 2 or 3 weeks may indeed work, but you may brew a beer with a slower ferment one day and end up with bottle bombs. The real answer is it's done when it's done. And you measure that with 2 identical hydrometer readings several days apart...

 

[jethro55]

In my process, I have always 2nd fermented. I have a concern about the yeast waste. Up to this point, I transfer to a second fermenter after 7-10 days. Then bottle 7 days after that. I am not sure if this is correct, but, to date, this has been my process. I have made four beers using this method and each have turned out great. This does bring up the question: When is the recommend time to wait before bottling? Here are my last hydrometer readings: OG: 1.052, 7%; FG: 1.018, 2.3%. 052-018=.034 & 7%-2.3%=4.7%. Anyone have any comments as to my methods?

As said before, carefully sample and get hydrometer measurement after two weeks. After that, take a sample every few days until you have two readings that are the same. 1.018 is not a low reading, nor is it high. But it is only safe to bottle when it has quit fermenting, and these readings are the proof of that.

So far I have used two-week secondary to clear all of my beers, even those with finings added. It suits my needs at this point. My techniques (and to some degree my recipes) so far have not given me suitable clarity in primary except in 2 out of 15 batches. I am working on those techniques...

Secondary is not wrong as sometimes implied. And it is useful for getting clear beer when primary does not. If it can be avoided, then risks are reduced; though not eliminated. The same sanitation practices are necessary either way. Plain and simple - it is just more work. And the need/desire for secondary can be avoided with technique. That will take some practice as I am finding out.

 

[darrenbrews]

I just brewed this beer. I allowed it 3 weeks in primary then bottled. Then three weeks in the bottle and it tasted pretty good. Then for experiment I decided to give some of it another two weeks in the bottle in the cooler 55 degree basement.

 

[Demus]

Secondary is not wrong as sometimes implied. And it is useful for getting clear beer when primary does not. If it can be avoided, then risks are reduced; though not eliminated. .

I hope I didn't imply it's "wrong" to secondary. I do think it's wrong to imply secondary is a necessary step as most beer kits do. It can be helpful in some cases but is NEVER necessary. I feel a new brewer having questions about when fermentation is complete really should put his time and effort toward learning what certain techniques are rather that blindly following beer kit instructions. Keeping it as simple as possible starting out is the road to success...

 

[OtisLamb]

This is neither correct nor incorrect. It's a perfect example of the fact there's many ways to skin the cat. My point is there's no real benefit to your transfer, so why do it? I also caution anyone looking for a one size fits all answer to how "long before I bottle"? 2 or 3 weeks may indeed work, but you may brew a beer with a slower ferment one day and end up with bottle bombs. The real answer is it's done when it's done. And you measure that with 2 identical hydrometer readings several days apart...

Thank you for your input. I will make note of this.

 

[OtisLamb]

As said before, carefully sample and get hydrometer measurement after two weeks. After that, take a sample every few days until you have two readings that are the same. 1.018 is not a low reading, nor is it high. But it is only safe to bottle when it has quit fermenting, and these readings are the proof of that.

So far I have used two-week secondary to clear all of my beers, even those with finings added. It suits my needs at this point. My techniques (and to some degree my recipes) so far have not given me suitable clarity in primary except in 2 out of 15 batches. I am working on those techniques...

Secondary is not wrong as sometimes implied. And it is useful for getting clear beer when primary does not. If it can be avoided, then risks are reduced; though not eliminated. The same sanitation practices are necessary either way. Plain and simple - it is just more work. And the need/desire for secondary can be avoided with technique. That will take some practice as I am finding out.

Thanks for the post. The reason I second ferment is because I am concerned about yeast waste taste. From another post, it indicates that I should wait until I get a non-change in hydrometer tests from two tests. I will see how this works out. As to the amount of work, I don't mind it. It is part of the enjoyment of brewing your own. And, as always, I use great care in sanitation. Again, thank you.

 

[unionrdr]

Don'y worry about yeast autolysis. It doesn't happen anymore with the amount of beer we ferment at one time. It still does commercially,since the pressure of so many barrels of beer is on top of the yeast/trub at the bottom.

 

[Demus]

Thanks for the post. The reason I second ferment is because I am concerned about yeast waste taste. From another post, it indicates that I should wait until I get a non-change in hydrometer tests from two tests. I will see how this works out. As to the amount of work, I don't mind it. It is part of the enjoyment of brewing your own. And, as always, I use great care in sanitation. Again, thank you.

Yeast actually absorb off flavors as they wind down into dormancy. "Yeast waste taste" is called beer!! If you leave a brew on the yeast cake for an excessive amount of time it can begin to die completely and decay, a process known as autolysis. This can take months to become evident and I've even heard of beers being left on the primary yeast cake for 6 months with no ill effect. The trasfer to secondary, if used, is more about getting the beer off the trub (proteins, grain and hop bits) than it is about getting the beer off the yeast. Many feel it aids in clarifying the beer and avoiding off flavors. In the standard 1 or 2 week primary and 1 or 2 week secondary it really doesn't accomplish either as that's really not enough time for off flavors to arise or enough time to settle out and clarify. During the transfer itself though you may very well introduce new off flavors from sanitation issues and aeration which can cause oxidazation at this stage. Secondary really is something best skipped for most average strength ales and is something that does more harm than good in a novice brewer's process.

 

[OtisLamb]

Yeast actually absorb off flavors as they wind down into dormancy. "Yeast waste taste" is called beer!! If you leave a brew on the yeast cake for an excessive amount of time it can begin to die completely and decay, a process known as autolysis. This can take months to become evident and I've even heard of beers being left on the primary yeast cake for 6 months with no ill effect. The trasfer to secondary, if used, is more about getting the beer off the trub (proteins, grain and hop bits) than it is about getting the beer off the yeast. Many feel it aids in clarifying the beer and avoiding off flavors. In the standard 1 or 2 week primary and 1 or 2 week secondary it really doesn't accomplish either as that's really not enough time for off flavors to arise or enough time to settle out and clarify. During the transfer itself though you may very well introduce new off flavors from sanitation issues and aeration which can cause oxidazation at this stage. Secondary really is something best skipped for most average strength ales and is something that does more harm than good in a novice brewer's process.

Howdy. Thanks for the input. I guess I should use the phrase "Trub" in lieu of 'yeast waste taste'. LOL I am a newbie and still learning the lingo. I guess I have been lucky with contamination when using a second fermentation process. I sanitize up the ying-yang, so not worried about that end of it. But, I should be 'cautious' of air contamination. (I don't have any pets, other than my son (smirk), to worry about.) Not sure how to do that, but, will give it upmost safeguard in the future. Again, thanks. I can always use whatever information anyone is willing to offer when brewing great beer.

 

[unionrdr]

You won't get off flavors from the trub either,as it's layered below the yeast. And not in 6 minths,or even 9 months. It's been discussed to death on here & what many feel is true that simply isn't.