Secondary fermentation
- Thread starter jwassdawg
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freisste
Well-Known Member
I would limit it to two (2) years or less.
Seriously. There is effectively no limit. But no reason to go longer than about 8 months to a year. If you, say, forgot about a beer, I would certainly not throw it away if it had been longer.
Seriously. There is effectively no limit. But no reason to go longer than about 8 months to a year. If you, say, forgot about a beer, I would certainly not throw it away if it had been longer.
freisste
Well-Known Member
I would limit primary a little more, but I wouldn't worry much about 6 months on the outside. I have left brews for more than two months with no issues. They turned out very well.
I would say you absolutely should NOT hurry your brews. There is no need to take longer than necessary, but don't push them out faster than the yeast can clean up off flavors.
I would say you absolutely should NOT hurry your brews. There is no need to take longer than necessary, but don't push them out faster than the yeast can clean up off flavors.
A lot of folks don't secondary anymore - they say it's because of oxidation or infection risk, but it's really because they're all lazy
. If you pull your beer off primary within a month or so (depending on gravity and a whole host of other factors) you shouldn't have to worry about autolysis of the yeast. You can clear a beer out pretty well without racking.As far as banging it out, the best tool you have is your hydrometer. Take a reading every few days once you think it's done. Once the reading stabilizes, then you can rack or bottle. Don't do it on the calendar - the yeast knows what it's going to do, and it doesn't follow a clock (e.g. 1 week primary, 2 week secondary on most kits is BS, but it's simpler for a new brewer).
As for your other question, if you don't get to bottling for a few weeks it's ok. For a longer aged beer, you want to rack to a carboy that isn't oxygen permeable. Many buckets are, so your beer could eventually oxidize on you if you leave it in the bucket long enough.
BTW - when you get to bottling, check out the sticky by Revvy. It'll make your life (and your stress levels) a million times better.
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dsaavedra
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The reason that you're getting replies that talk about months in the secondary is that you've chosen a beer that greatly benefits from extended aging (either in a secondary or in the bottles). It won't taste nearly as good when it's young compared to letting it age 8-12 months.
For a tripel, I'd be inclined to primary a month, cold crash it in the primary a week, prime and bottle (no secondary). The bottles would then go into boxes marked with a first taste-test date 8 months down the road.
For a tripel, I'd be inclined to primary a month, cold crash it in the primary a week, prime and bottle (no secondary). The bottles would then go into boxes marked with a first taste-test date 8 months down the road.
Not out of your league, just your experience. Try differnent things and have fun.
