- Jan 7, 2009
- Reaction score
I have heard everyone talk about no secondary. I've always done one, and finally decided I'd try no secondary. I left my Belgian Wit in primary for 3 weeks. I transferred to my keg and WHEW it stunk... its got a horribly strong yeasty flavor I've never had on any other brew except one and that one was much milder and mellowed in a week, I've had this one in a keg in the fridge for almost half a week now and its still stinky. I'm starting to wonder if its because I left it too long in primary instead of getting it into a secondary after fermentation was mostly done like I've always done... Maybe I've just been unlucky and have my first off flavored beer, but man, that smell was not pretty. I'm not even remotely thinking its autolysis, I know that's pukeworthy, but I don't know for sure why else it would have smelled so bad other than my change to 3 week primary instead of 7-10 days. Its possible it fermented a little warmer than the others? Not sure at this point, but my experiment of trying primary only so far is a FAIL!