I have a Austin Homebrew West Yorkshire Oatmeal Stout in the primary for 9 days now. This is only my 2nd batch. It was a partial mash and I pitched with Wyeast Private Collection West Yorkshire Ale yeast (no starter). My 1st batch was an amber ale and I did secondary, like a rookie that I am! I plan on leaving this one alone in the primary. Austin's directions as 1 week primary and 1 week secondary. When should I bottle it from the primary? 1,2,3 weeks? Again, my goal is to just leave it in the primary. Thanks in advance for the help!! I've learned so much from you guys.
Oatmeal Stout Primary Time
- Thread starter Scooba
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acuenca
Well-Known Member
You bottle when its done fermenting. Take a hydrometer reading when you think its done fermenting, can be as early as one week, and when you have 2~3 stable hydrometer readings over 5~7 days...you can bottle. The process can take a variable amount of time but usually 2~4 weeks in primary is typical for my brews.
Golddiggie
Well-Known Member
Let your hydrometer and taste buds be your guide. When you've reached a stable FG (take readings 2-3 days apart to confirm no movement) and the sample tastes right/ready, then bottle it up.
If the West Yorkshire Ale yeast is anything like their 1768-PC, or 1882-PC strains, you'll get a solid yeast cake within a month. I just kegged a batch that used the 1768-PC last night and the cake was a solid mass on the bottom of my primary. The brew was really clear going into the kegs too. Since those yeasts all have the same flocculation rating, I would suspect you'll get similar results if you give it the time it needs.
BTW, don't worry about not having enough yeast to bottle carbonate at 4 weeks in primary. I've gone 7+ weeks in primary and had no trouble bottle carbonating with what was still in suspension. Of course, I don't even think about it now, since I keg my batches. :rockin:
If the West Yorkshire Ale yeast is anything like their 1768-PC, or 1882-PC strains, you'll get a solid yeast cake within a month. I just kegged a batch that used the 1768-PC last night and the cake was a solid mass on the bottom of my primary. The brew was really clear going into the kegs too. Since those yeasts all have the same flocculation rating, I would suspect you'll get similar results if you give it the time it needs.
BTW, don't worry about not having enough yeast to bottle carbonate at 4 weeks in primary. I've gone 7+ weeks in primary and had no trouble bottle carbonating with what was still in suspension. Of course, I don't even think about it now, since I keg my batches. :rockin:
My experience says that the longer you leave it in the fermenter (within reason) the less time in the bottle to taste good. My oatmeal stout has been in the fermenter for 4 1/2 weeks and if I have time I will bottle it tomorrow.
Golddiggie
Well-Known Member
I find most moderate OG brews (under about 1.070) are ready for drinking quickly after a month in primary. Basically, as soon as they're carbonated, you can start enjoying them. You don't need the extended 'bottle conditioning' time this way. The little bit of extra time also lets the yeast do anything else it can to make your brew great.
Longer primary times (with no secondary) is one of the reasons why you need to establish a solid pipeline ASAP. If you figure 6-8 weeks from boil to glass for each batch, you can then figure out how often to brew, and how much you can drink without hurting your pipeline. I did a few months of brewing every other weekend to beef-up my pipeline. Now, I can brew about once a month to safely maintain it. Of course, I'm not planning any big brews until I can brew more frequently. Would really suck to have one brew not be ready for 6+ months and not have anything going into the pipeline for two months because of that batch.
Longer primary times (with no secondary) is one of the reasons why you need to establish a solid pipeline ASAP. If you figure 6-8 weeks from boil to glass for each batch, you can then figure out how often to brew, and how much you can drink without hurting your pipeline. I did a few months of brewing every other weekend to beef-up my pipeline. Now, I can brew about once a month to safely maintain it. Of course, I'm not planning any big brews until I can brew more frequently. Would really suck to have one brew not be ready for 6+ months and not have anything going into the pipeline for two months because of that batch.
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Hey guys, a quick update here. Oatmeal stout is now 2 weeks in the primary. I have tried twice to get a sample for a gravity reading only to not pull off a big enough sample. My hydrometer sank right to the bottom. I plan on leaving it in the primary for another 2-4 weeks. Should I keep taking readings or leave it be until I get ready to bottle. I'm just a little nervous about opening the primary so many times.
Golddiggie
Well-Known Member
I would just take a hydrometer sample at bottling time (before you rack into the bottling bucket)... By then it WILL be finished...
If you plan to leave it alone another 2-4 weeks there is no reason to take any samples until a few days before you plan to bottle.
Why did you not get enough for your previous samples.
A lot of people suggest that you can bottle as soon as the gravity samples have stabilized. The yeast have at that point stopped fermentation, however, the yeast are still doing something. The beer will get more clear and the yeast will also somewhat clean up any off flavors that are created in the early fermentation.
It is my experience in my short brewing time (since July 1) that the beers that I let ferment longer were better.
Why did you not get enough for your previous samples.
A lot of people suggest that you can bottle as soon as the gravity samples have stabilized. The yeast have at that point stopped fermentation, however, the yeast are still doing something. The beer will get more clear and the yeast will also somewhat clean up any off flavors that are created in the early fermentation.
It is my experience in my short brewing time (since July 1) that the beers that I let ferment longer were better.
I think 3 weeks is a safe bet with standard gravity brews.
Does anyone pour the beer you check the gravity on back into the fermentor if you fully sanitize the tube and hydro? I have been paranoid with it most of the time, but recently I have been doin this with the 1 gal apfelwein recipes I've made in the last few weeks.
Does anyone pour the beer you check the gravity on back into the fermentor if you fully sanitize the tube and hydro? I have been paranoid with it most of the time, but recently I have been doin this with the 1 gal apfelwein recipes I've made in the last few weeks.
+1 I figure that if I have no reason to expect that I had a fermentation problem I just take my final gravity reading during my bottling process. And the only real reason I take a final is to try to calculate ABV. This is for information because I care about the taste not the alcohol level.
I wouldn't do it. Why risk 5+ gallons for ~3 oz sample?
