I forgot about it

[dpalme]

Brewed a partial mash a month ago and totally forgot to keg it, any issue that anyone can think of?

I will probably pop the lid tomorrow and rack it to a keg unless someone tells me sifferently

 

[neko]

Keg it. One month in primary is totally fine.

 

[kylevester]

Concur. I rarely use secondary fermenters anymore and my standard brew is 2-3 weeks in primary followed by kegging. After 4 weeks you begin risking autolysis, according to literature, but there's some leeway.

Keg it ASAP and you'll likely be just fine.

 

[RM-MN]

You should probably go see your doctor about memory loss issues but the beer will be better for the wait.

 

[dpalme]

Actually Its been 3 weeks, put it in the fermenter back on 9/04, I double checked the posts

Thank you homebrewtalk.com

 

[BrewerBear]

3 weeks is nothing, I wouldn't be concerned even if it was 3 months. I brewed a batch late October or early November of last year and did not bottle it til Memorial day this year and it was fine.

 

[mhend103]

Totally fine i usually leave mine in for a month or so anyway. Never had an issue

 

[jbsg02]

I wish I could forget about my brews sometimes

 

[BOBTHEukBREWER]

I ferment for 5 to 7 days then bottle. The yeasties do the same job whether in a 500 ml bottle or a 50 litre carboy. 10 days in bottle and I start drinking it. It works for me and I detect no improvement at all after 14 days in bottle. I have drunk 5 gals before my American cousins have kegged their's. (is that correct aphostrophe use?)

 

[afr0byte]

I ferment for 5 to 7 days then bottle. The yeasties do the same job whether in a 500 ml bottle or a 50 litre carboy. 10 days in bottle and I start drinking it. It works for me and I detect no improvement at all after 14 days in bottle. I have drunk 5 gals before my American cousins have kegged their's. (is that correct aphostrophe use?)

Are you using a high flocculating yeast with something like a bitter or lower abv (<5%) ESB/brown? Either way, I'm definitely a fan of kegging/bottling when the beer is ready (which has happened at 7 days for me too). The idea of placing a minimum of 2-4weeks bothers me a little bit when I read it. Most ale ferments are easily done within 5 days.

 

[dpalme]

It's been legged for a little over a week and on CO2 @ 10lbs and had a glass last night and it's close

 

[dpalme]

It's been legged for a little over a week and on CO2 @ 10lbs and had a glass last night and it's close

Came out great, a little darker than I expected but great taste and you definitely can get a sense of the alcohol in it

 

[Trokair]

I primary at least 30 days so no worries there.

 

[BOBTHEukBREWER]

If beer is left in primary fermenter for 3 months, surely there will not be enough yeast to allow conditioning in bottle ? Or do you shake it up a bit ?

 

[BrewerBear]

If beer is left in primary fermenter for 3 months, surely there will not be enough yeast to allow conditioning in bottle ? Or do you shake it up a bit ?

There is still plenty of time,done it numerous times. Try it sometime you will see.

 

[grimzella]

agree, had a lager at 4 months 1 in primary and 3 in cold storage. still never added yeast and beer carbed up just fine. 4 weeks i think and it tasted fine in the bottle that is.

 

[ArrogantDusty]

Agreed. it should have no trouble carbonating. It just may take a little longer.

 

[kh54s10]

I ferment for 5 to 7 days then bottle. The yeasties do the same job whether in a 500 ml bottle or a 50 litre carboy. 10 days in bottle and I start drinking it. It works for me and I detect no improvement at all after 14 days in bottle. I have drunk 5 gals before my American cousins have kegged their's. (is that correct aphostrophe use?)

Great for you if you like drinking flat green beer. I have had very few that are fully carbed in 14 days and all of them tasted better after 3 weeks in bottles.

I also hope you are taking gravity readings before bottling or you are seriously risking bottle bombs.

You might want to let a batch age properly and see the difference.

But as they say = Whatever works for you.

 

[cval]

according to a fermentis rep in latinamerica, yeast is done after 100 or so hours from the start of fermentation. Does not mean there's anything wrong with letting age but i can definitely see why some brewers bottle fast.

the best hefe i've ever had (and made by me even!) went from grain to glass in exactly 13 days.