How many weeks do you ferment, typically?

[tjp68]

For your ales 1.070 or lower, that is. Include entire fermenting time, primary + secondary, etc.

Just curious to see how this breaks down around here.

For ale, it's 4-3-2.

4 Weeks in primary. 3 weeks in a keg at basement temps. 2 weeks at 38f on gas.

I don't like green beer. I find that almost without exception, normal gravity beers lose the green tang at about 8 weeks.

 

[MachineShopBrewing]

I don't like green beer. I find that almost without exception, normal gravity beers lose the green tang at about 8 weeks.

How would you describe "green tang?" I have made beers grain to glass in 3 weeks with a dry hop and never experienced anything I would call a "green" flavor.

 

[MachineShopBrewing]

Have you tried a longer primary to see if you get a better beer?

Most beers I leave for 10-14 days anyway, usually because I am busy/lazy to rack them. I have left a few for 4 weeks and didn't really see any difference that would have come from the longer time spent in the fermenter.

I have won medals at comps with beers that I racked in 10 days, and never scored lower than a 36.

 

[Montanaandy]

For ale, it's 4-3-2.

4 Weeks in primary. 3 weeks in a keg at basement temps. 2 weeks at 38f on gas.

I don't like green beer. I find that almost without exception, normal gravity beers lose the green tang at about 8 weeks.

If it is taking your beer 8 weeks to lose the green tang (uncertain what you mean by this) it appears that there may be a problem with your procedures. A 9 week turn around is unnecessary. Montanaandy

 

[maida7]

If it is taking your beer 8 weeks to lose the green tang (uncertain what you mean by this) it appears that there may be a problem with your procedures. A 9 week turn around is unnecessary. Montanaandy

I fully agree.

Perhaps this "tang" is acetaldehyde. This is naturally produced by the yeast in the early stages of fermentation and then broken down into ethanol by the yeast during the later stages of fermentation. It has a cidery, green apple flavor. If you have good healthy yeast and properly manage the temps you should not have acetaldehyde in the beer. If your process is lacking you will need to give the yeast extra time to break down the acetaldehyde.

Same goes for diacetyl.

 

[DrunkenWeasel]

When the beer reaches its intended final gravity and clarity is acceptable. If you'd like to decrease the time required in the primary, increase your pitching rate (without overpitching--not likely to be a risk).

 

[okiejoe]

2 weeks most of the time for me. It's a good compromise for yeast to clean up and good clarity without waiting 6 months to drink my beer. I only brew ales under 1.070 atm, but this may change as I get into lagers and stouts.

Usually 1 week in the bottle, more if there is any funny business.

 

[BostonianBrewer]

2 weeks primary 1week secondary

 

[kh54s10]

Usually 3 weeks so I don't have to check that it is done and to give enough time for it to clear. But, my pipeline is dry so the next one will be as quick as possible.

 

[woknblues]

For typical english/american non high abv beers I do 3-4 weeks primary, two weeks keg at serving temps and under gas. Crystal clear beers every time, harvestable yeast cake, no off flavors, perfect head and carb.