Long primary is quite liberating, BUT

[cm02WS6]

After reading about all of the benefits of long primary fermentations, I've decided to give it a shot on several beers on my schedule over the next couple of months. In fact, I bottled an amber ale two weeks ago after a 3.5 week primary, an IPA currently in primary for 3.5 weeks, and an ESB just 1 week in. If it pans out as well as I expect after reading the rave reviews, then it will be a huge win-win-win (the rare trifecta). In addition to the benefits in quality, I don't have to worry about finding time to transfer (and sanitize) and my overall fermentation schedule is easier to manage on multiple brews.

However, is there a general rule of thumb for how long to leave them? The amber was 1.052 OG with 1056 so I figured that 3.5 weeks was good. The IPA was 1.064 OG with 1056 so I planned on 5 weeks total. The ESB was 1.052 OG with 1968 and I'll leave it for 3.5-4 weeks. After the vigorous fermentation winded down these are all around 63 degrees. All these had yeast starters and will also have 1 week of dry hopping in the primary. What are the big factors in determining how long to ferment? OG, temperature, yeast strain? I want to make sure I'm not cutting them off too soon.

 

[smizak]

I'll get flamed for this...

You don't need to do an extended primary. If the yeast are dropping out and you have a stable hydrometer reading over a couple of days, the beer is done. It normally doesn't take weeks, more like days. You can leave it if you want, but it's not necessary.

 

[Bmorebrew]

For me, I let FG determine how long to leave in primary. Depending on OG, yeast strain and temperature, I determine how long until I want to take the first reading, anywhere from 7 to 10 days after brew day - the higher the OG, the long I'll let it go before I take that first hydro sample. If it is at terminal gravity, I might let it go another week or so to clean up before I bottle or keg. After that week, if it tastes good - done! If not, I might let it go another week or two.

 

[beergolf]

I have several fermenters, so I just let them be until I need them. If I brew every weekend, then they sit 3 weeks in the primary. I usually bottle on brew day. While the mash is going and then the boil, I just bottle, clean out the fermenter and fill it up again with that days brew.

I do have a couple of carboys that I use for beers requiring longer ferments, such as Belgians or bigger brews. I just leave them for as long as necessary. That does not mess up my pipeline.

Do what works for you.

 

[DannPM]

I leave it in roughly 4 days after hitting terminal gravity to "cleanup." The timetable is a variable depending on the characteristics of the combination of your ingredients.

 

[BBL_Brewer]

I usually wait until the beer clears and then keg. If I don't have any open kegs I'll let it sit for a couple more weeks until one kicks. Most of the time I keg after 3 weeks primary, but I brew mostly ales with an OG between 1.062-67.

 

[stratslinger]

I seem to be averaging 3-4 weeks in the primary, then straight into the keg, for my past several brews. I've been very pleased with the results I've been getting.

 

[cm02WS6]

Thanks for the advice! Sounds like I'm on the right track with 3-4 weeks. Not sure I can move bottling the IPA up any, but the extra week won't hurt. I think I was mostly concerned with if I was cutting it short. The Amber was my first "custom" recipe, but still pretty much based on a kit from NB except I have whole-leaf hops. When I compare to some similar kit instructions, 3.5 weeks to bottle/keg seemed a little quick, especially for the brews with OG up past 1.065-ish.

 

[Homercidal]

I don't think the idea behind no secondary is to "extend" the time spent in the fermenter, but rather just skip the transfer to secondary.

So if you'd originally ferment for 1 week in primary and then secondary for 2 weeks, just leave in primary for 3 weeks.

The other thing to think about is that many people here have not noticed and detriment to leaving their beer in primary for several more weeks. Not that extending the primary that long adds a noticeable benefit.

And of course, the disclaimer: People have differing opinions and tastes. YMMV.

 

[Yooper]

I leave my beers in the fermenter for about 2 weeks, 3 if I'm dryhopping.

 

[PTBYOOJ]

With no secondary? 2 weeks then straight to keg?

 

[Piratwolf]

With no secondary? 2 weeks then straight to keg?

I bottle, so maybe that's quite different. However, I've done about 20 batches in the last ten months, and after extensive reading on this site decided to give up secondary fermenters except for exception circumstances (fruit additions, high gravity-extended fermentation, etc). That has freed up my fermenters, allowed me to build a respectable pipeline, and has done nothing to harm my beers.

I'd say it's improved my beers--they've definitely come out cleaner (in terms of off flavors)--but in the same period I've also gotten ferm fridges, started harvesting & rinsing yeast, and switched to all-grain, so I can't prove it's just the end of secondary that's helped. But it certainly hasn't't hurt!

"All your home brew are belong to us!"

 

[samc]

Most of my beers are 1.060 or so and they go 2 weeks including a cold crash. Off to the keg and then I get to taste as it conditions. If I go 4 weeks in the primary I lose out on the two weeks of sneak peeks.

Since most people are impatient I suspect that the long primary crowd is in the minority.

 

[Homercidal]

With no secondary? 2 weeks then straight to keg?

That's right. They will condition and clear in the keg.

I usually do 3 weeks in primary and then a few days in cold crash if I can.

But it depends on the beer. If I'm lazy and can't get time to rack it, it can stay in primary for a few more weeks. If it's a big beer, I might decide to rack to secondary after the 3 weeks.

It's all good.

 

[permo]

When the beer is done, it's done. I have a bitter that goes from grain to keg in 3-4 days (thank you WLP007!) and it is clear and delicious as soon as it's carbed.

right now I have a vienna lager that has been in primary for going on 4 weeks and an altbier that is going on 3 weeks in primary. The only benefit I am seeing from these long periods of primary fermentation (on the yeast) is a much clearer product in the keg and I do believe that I get less yeast derived esthers using this method. Cleaner beers

 

[ArcaneXor]

I'd start out with a three week primary while you learn the ropes, then shorten it to whatever you are comfortable with and what tastes good. Of course it also depends on the style. Shorter for things like IPAs and Hefeweizens, longer for big malt bombs.

 

[duckmanco]

3 weeks is typical for me, and then if a keg is open, it gets kegged. Then it's waiting for a spot in the keezer, so as long as it gets 3 weeks (most of my ales are sessionable gravity 1.040-1.050) I'm good with kegging anytime after that. Beers with roast malts, for me anyway, seem to take forever to come around, even when cold and on tap the Janet's Brown Ale I brewed didn't taste roasty at all until about 6-8 weeks or so.

 

[mlyday]

One thing to remember is after the yeast are done eating up the sugars, they clean up some of the other byproducts of the fermentation. So you might hit a stable FG, but you can still benefit from leaving them on the yeast for a little while. Depending on my schedule my beers primary for 3-5 weeks, and then only secondary if Im dryhopping or adding some fruit, or if they are lagers.

 

[ArcaneXor]

One thing to remember is after the yeast are done eating up the sugars, they clean up some of the other byproducts of the fermentation.

That's true, but that usually only takes a few days unless you had a poor fermentation or poor yeast health. There's nothing wrong with leaving the beer on the yeast for a couple of weeks extra, but after 2-3 weeks, all you are doing is bulk conditioning - the yeast isn't doing a whole lot at that point.

 

[Sulli]

i leave my beers in the fermenter for about 2 weeks, 3 if i'm dryhopping.

+1

 

[mlyday]

That's true, but that usually only takes a few days unless you had a poor fermentation or poor yeast health. There's nothing wrong with leaving the beer on the yeast for a couple of weeks extra, but after 2-3 weeks, all you are doing is bulk conditioning - the yeast isn't doing a whole lot at that point.

True. My primary time are more linked to my schedule and free time more than anything. That being said a 6-7 week primary isnt going to hurt you.