Nut brown ale done fermenting?

fivepointslow · Sep 8, 2014

Well I forgot to put the date on my very first brew (but brown ale) I'm pretty sure I did it last Friday so it's been 9-10 days since I pitched yeast. OG was 1.050-1.055 and it's been 1.015 for 2 days now. The recipe says 1.015 for final so the question is; is it done? I'd like to transfer to another container and "cold crush?" Until this Friday, filter then keg. Input?

wardens355 · Sep 8, 2014

I like to let my beers sit for at least 3 weeks before I cold crash and keg, but if you check it in a couple more days and the gravity hasn't budged fermentation is probably done. A bit more time never hurts to let the yeast clean up though. I would also suggest you cold crash in the primary fermenter (I like to crash for at least 3 days) and rack directly into your keg.

fivepointslow · Sep 9, 2014

Why not put into secondary leaving the majority of the yeast and sludge behind in the primary?

kh54s10 · Sep 9, 2014

Secondary is for clearing the beer, another option available is to just leave the beer in primary then siphon carefully to your keg or bottling bucket skipping the step of secondary.

I primary for at least 2 weeks and usually 3 weeks. Sometimes I get lazy and the beer sits longer. I don't cold crash and my beers are clear enough.

It is really up to the individual. Some always secondary and feel the beer is clearer or to them tastes better because of the secondary, others don't see the benefit.

wardens355 · Sep 9, 2014

As long as you rack it properly, you should be able to leave the yeast and sludge behind without secondary, especially if you cold crash. IMO, transferring to a secondary doesn't lend any benefit if the beer won't be dry-hopped, have fruit added, or aged. Just another opportunity for the introduction of oxygen or contaminants.

Faseel · Sep 9, 2014

I agree with my fellow Brewers, letting it sit in the primary longer will help the yeast clean up DMS and et all of yeasts wonderful activity.
Going to secondary is fine if you're comfortable with handling the beer . if you're new less handling means less potential for air and bacterial contamination.
I'm my opinion cold crashing isn't 100% , a must, but if desired, using primary works fine. Any post pitching bacteria that lived through the onslaught of the yeast, while cold crashing, will not have time to pick up on the un-fermentable sugars that the Yeast left behind (all part of your flavor profile of course )
To me your so far on track

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