Overdue bottling
- Thread starter vick99504
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how long after pitching the yeast is a week overdue?
I can't fathom any problem. 3 weeks in secondary should only help the flavors mellow and come together. My chocolate stout will have been in secondary 3 weeks before I bottle it (one week on its own and 2 weeks with cocoa nibs). An Irish Red I have in secondary now. If I don't bottle it this weekend, which I doubt I will, it will be a month in there.
what style is it?
the "timeline" of 2 primary - 2 secondary - 2 bottling has for the most part been debunked as not precise. in fact a lot of people on the homebrew scale are abandoning the use of a secondary, as it's being proven that there's not too much benefit considering the risks. that doesn't mean people aren't still doing it. but it's not necessary.
along those lines, some people are debunking the myth that on the homebrewing scale you will get yeast autolysis after only a couple weeks. there are some people reporting that they're leaving beer on yeast cakes for more than four months.
all that to say, don't go off of a timeline, go off of style. if you do the first 2-3 weeks in the primary right, there's not necessarily a need for secondary. then bottle after 2-3 weeks, and let that sit for 3 weeks. that's my method. i haven't done any styles right now that absolutely require a secondary, and if i dry hop, i just toss them right into the primary.
although, if you are using a secondary as a way to free up your primary for more brewing, then by all means, use that secondary!
but to answer your question after all of that, you're just fine. just bottle like normal, and enjoy after bottle conditioning is finished!
the "timeline" of 2 primary - 2 secondary - 2 bottling has for the most part been debunked as not precise. in fact a lot of people on the homebrew scale are abandoning the use of a secondary, as it's being proven that there's not too much benefit considering the risks. that doesn't mean people aren't still doing it. but it's not necessary.
along those lines, some people are debunking the myth that on the homebrewing scale you will get yeast autolysis after only a couple weeks. there are some people reporting that they're leaving beer on yeast cakes for more than four months.
all that to say, don't go off of a timeline, go off of style. if you do the first 2-3 weeks in the primary right, there's not necessarily a need for secondary. then bottle after 2-3 weeks, and let that sit for 3 weeks. that's my method. i haven't done any styles right now that absolutely require a secondary, and if i dry hop, i just toss them right into the primary.
although, if you are using a secondary as a way to free up your primary for more brewing, then by all means, use that secondary!
but to answer your question after all of that, you're just fine. just bottle like normal, and enjoy after bottle conditioning is finished!
