Primary Fermentation Length

[foulbrew]

Hey HBT ive got a ale i just brewed and i am wounding how long it should stay in the primary also, even if the airlock is not bubbling is the yeast still at work? Its been in the primary 8 days and i am ready to transfer it to my secondary carboy.
Thanks

 

[ThreeSheetsBrewing]

The only way to know if it is done fermenting is to take gravity readings, the airlock is not a reliable indicator of active fermentation. If your gravity readings are stable for 3 days you can consider the fermentation to be done or stuck. I'd consider leaving it in your vessel for another 2-3 weeks.

 

[frazier]

I usually leave it in the primary for 3 to 4 weeks, check the gravity, then bottle. No secondary, no superfluous gravity readings.

Cheers!

 

[duboman]

I usually leave it in the primary for 3 to 4 weeks, check the gravity, then bottle. No secondary, no superfluous gravity readings.

Cheers!

Gravity readings are not superfluous. Since you leave your beer in primary so long I can understand you not necessarily taking them but in a beginner's beer forum that is not a best practice recommendation and not a good habit to preach

To the OP as stated prior, if you have a stable reading twice over the course of 3 days then fermentation is comet and you may do as you please, however, IMO you should leave it another week and let the yeast clean up and begin clearing the beer.

 

[Revvy]

I think what frazier meant instead of superfluous was the need to take EXTRA and UNNECESSARY grav readings. Not that taking grav readings were superfluous. He did mention taking a gravity reading at the end of the month. But indeed if you are doing extended primary, then you really don't need to take a lot of gravity readings. Unless you think there's a problem.

Typically if racking to a secondary, we want to make sure fermentation is complete before racking. So yes you would take two consequetive gravity readings over a 3 day period. I typically recommend on day 12 and 14. But for those of us who use an extended primary, then those two early readings really are superfluous. We just take a gravity reading before pitching yeast and one at the end to make sure fermentation is complete, to see what it finished at, and what the FG is for calculating ABV.

OP, read THIS for information about why an airlock is not an accurate gauge of fermentation.

 

[frazier]

Hey Revvy thanks for watching my back, and giving a better explanation of what I meant. But I think Duboman’s criticism of my post is valid. The original question was not “Should I do a secondary?”, but “When should I transfer to secondary?” I’m so used to doing extended primaries that it’s easy to forget that others have different processes.

So, Your Honor, I’d like to amend my previous statement. Revvy is right, you need to confirm that fermentation is done before moving the beer off the yeast. Otherwise, you’ll be starting one of those “I transferred too early, why is my FG so high?” threads.

No worries!

 

[duboman]

Hey Revvy thanks for watching my back, and giving a better explanation of what I meant. But I think Duboman’s criticism of my post is valid. The original question was not “Should I do a secondary?”, but “When should I transfer to secondary?” I’m so used to doing extended primaries that it’s easy to forget that others have different processes.

So, Your Honor, I’d like to amend my previous statement. Revvy is right, you need to confirm that fermentation is done before moving the beer off the yeast. Otherwise, you’ll be starting one of those “I transferred too early, why is my FG so high?” threads.

No worries!

Right on Frazier! Cheers!

 

[foulbrew]

let the yeast clean up and begin clearing the beer.

excuse me if this is already on a thread i have not had much time to look around but after the yeast is done fermenting it "cleans up" the beer? how dose this work?

 

[Revvy]

excuse me if this is already on a thread i have not had much time to look around but after the yeast is done fermenting it "cleans up" the beer? how dose this work?

There's at least 1,000 threads covering this....It is discussed quite thoroughly in this one.


To Secondary or Not? John Palmer and Jamil Zainasheff Weigh In .

 

[Randy64]

I think what frazier meant instead of superfluous was the need to take EXTRA and UNNECESSARY grav readings. Not that taking grav readings were superfluous. He did mention taking a gravity reading at the end of the month. But indeed if you are doing extended primary, then you really don't need to take a lot of gravity readings. Unless you think there's a problem.

Typically if racking to a secondary, we want to make sure fermentation is complete before racking. So yes you would take two consequetive gravity readings over a 3 day period. I typically recommend on day 12 and 14. But for those of us who use an extended primary, then those two early readings really are superfluous. We just take a gravity reading before pitching yeast and one at the end to make sure fermentation is complete, to see what it finished at, and what the FG is for calculating ABV.

OP, read THIS for information about why an airlock is not an accurate gauge of fermentation.

Hey Revy. First time poster long time lurker. All the instructions that I have read have said to transfer to secondary before fermentation is complete. I assumed to allow co2 to force the air out of the secondary. I'm curious where you get the 12 to 14 days, and why you would want the fermentation to be complete. BTW I've read sooo many post here and I find yours and Yoopers to be some of the most useful.

 

[Revvy]

Hey Revy. First time poster long time lurker. All the instructions that I have read have said to transfer to secondary before fermentation is complete. I assumed to allow co2 to force the air out of the secondary. I'm curious where you get the 12 to 14 days, and why you would want the fermentation to be complete. BTW I've read sooo many post here and I find yours and Yoopers to be some of the most useful.

Because as talked about in the thousands of threads those instructions were based on an outdated fear of yeast and a desire to get it off asap. We on the otherhand believe that if left alone, the yeast will go back an eat all those waste products produced during fermentation, such as diacetyl which leads to off flavors. By leaving it on the yeast after fermentation is complete for a few more days, before racking to clear the beer (which many of us eschew anyway) people who secondary still have that oppurtunity.

Additionally people who rack or follow most of the crappy instruction out there, often end up with stuck fermentations....

Like I said, all this is discussed in the Jamil/Palmer thread. And in a thousand others.

 

[Randy64]

Because as talked about in the thousands of threads those instructions were based on an outdated fear of yeast and a desire to get it off asap. We on the otherhand believe that if left alone, the yeast will go back an eat all those waste products produced during fermentation, such as diacetyl which leads to off flavors. By leaving it on the yeast after fermentation is complete for a few more days, before racking to clear the beer (which many of us eschew anyway) people who secondary still have that oppurtunity.

Additionally people who rack or follow most of the crappy instruction out there, often end up with stuck fermentations....

Like I said, all this is discussed in the Jamil/Palmer thread. And in a thousand others.

Thanks Revvy. I just read the thread you linked earlier and I am now sold on not using a secondary. The only reason most people have told me is because of the fear of infection. Your reasoning is WAY more persuasive.

 

[foulbrew]

But letting the beer sit on top of the mash at the bottom could introduce off flavors at some point right? i also took a gravity reading ill take one at the end of this week to see if it changes but it was 1.020 what would be an indicator that the yeast is stuck?

 

[duboman]

But letting the beer sit on top of the mash at the bottom could introduce off flavors at some point right? i also took a gravity reading ill take one at the end of this week to see if it changes but it was 1.020 what would be an indicator that the yeast is stuck?

First off, thanks Revvy, saved me a lot of typing!

It is not sitting on top of the mash, it's yeast and trub. As already stated and as Revvy said this is old school worrying from way back in the day.

As for the 1.020, this can be caused by more than desirable non fermentable sugars in the beer that prevent the full expected attenuation of the yeast. You know the beer is done fermenting when you get at least 2 of the same readings over a period of a few days.

You can try to gently swirl the yeast back in suspension by rocking the primary and raising the temperature but if it doesn't move it's done.

 

[Revvy]

But letting the beer sit on top of the mash at the bottom could introduce off flavors at some point right?

Please read this for up to date information.....

 

[foulbrew]

Update: my gravity is dropping and its at 1.013 and the fg target is 1.012 for the recipe. I keg so should I leave it in longer once I have confirmed that the yeast is no longer active or send it straight to the keg?

 

[Revvy]

You have all the information at your finger tips. You're going to have to decide for yourself. Regardless of how I package my beer, I keg and bottle condition depending on the beer, I leave my beers alone for a minimum of a month. I brew with some bjcp judges. And they enjoy drinking my beers for pleasure. They find them extremely clear, clean tasting and crisp. I attribute it to long primaries....But ultimately you have to make up your own mind about this.