I know that we should leave our beer in primary for long enough that our yeast can do its thing completely, and that taking the beer off the yeast too soon can result in any number of issues. But I have often seen others on here saying that if your temp control is really solid, there are probably no off flavors to clean up and the yeast will have not left behind much waste that needs to be cleaned up with extended fermentation. Is that second statement true? My last batch has been in the carboy, immersed in a swamp cooler, and we've had mild temps that were basically, on average, exactly at the ambient temp that I was shooting for. It's been a week and all visible signs of fermentation are beginning to disappear. I was planning on leaving it for a month in the carboy, with the last week being a dry hop period, but if my temp control was spot on, which it was by dumb luck, do you think I could bump that up by a week if my hydrometer samples show that active fermentation has indeed stopped after 2 weeks?
I'm using the White Labs Kolsch yeast strain, by the way, so if you have any experience in this strain and needing to leave it be for an extended period of time, please let me know.
I'm using the White Labs Kolsch yeast strain, by the way, so if you have any experience in this strain and needing to leave it be for an extended period of time, please let me know.