CarolusMag
Member
Long story short. I am brewing a Hefeweizen ( Northern Brewers Hank's) and want to leave it in the primary fermenter a little longer than usual. The last hefe I had was good, but not great because there was a slight green apple odor and taste. I understand this was likely acetaldehyde. I bottled that 5 gallon batch at 2 weeks because it was a weekend. So instead of bottling this one after 2 weeks I think I will leave it in as long as 4... So my question is is there a point where you would say I 'waited too long' to bottle it? Will the yeast weaken, go dormant, or die in the 5 gallon batch at the 5,6, or7 weeks mark? Or is that simply not a concern?