Sugested Primary Time?

[BrewinJack]

Simple question... just started a Irish Carmel Stout heres the recipe and was wondering how long Primary should be?

3.3 lbs Dark Malt Extract
2.2 lbs Caramel/Crystal Extract
.3oz Kikenny hops (bitter)
.15oz Cascade hops(aroma)
1oz Irish Moss
Dry Muttons Yeast

Only reason im callign it a stout because i bought a stout beer kit and simply added the carmel... might not actully be one anymore... i dont know...

Cheers

 

[Nurmey]

My standard answer for all beers is 3 to 4 weeks. This allows time for the yeast to finish fermenting and clean up the beer. Sometimes I use a secondary, sometimes not but the primary time is always the same.

 

[torgan]

My standard answer for all beers is 3 to 4 weeks. This allows time for the yeast to finish fermenting and clean up the beer. Sometimes I use a secondary, sometimes not but the primary time is always the same.

You actually think we have a standard? We try to hold to the 3-4 weeks but sometimes it's longer, very seldom is it less.

 

[Nurmey]

Doh, double post

 

[Nurmey]

You actually think we have a standard? We try to hold to the 3-4 weeks but sometimes it's longer, very seldom is it less.

Hi honey! Way to hijack a thread.

 

[Parker36]

I'd agree and shoot for 3-4 weeks total fermentation time.

 

[torgan]

It wasn't a Hi Jack. A Hi Jack would have been if I started to mention how much the grain prices in the Congo were affecting the Great Pigmy Mouse migration habits.

Oh and Hi.

 

[Revvy]

I agree with Nurmey...3-4 weeks for me also...

*Waves at Torgan* So she let you out of the cage again I see.

 

[BOBTHEukBREWER]

If you leave it 3 weeks in primary, do you add more fresh yeast and or more sugar to get bottle or cask conditioning? I often bottle beer after 5 days in primary.

 

[Parker36]

If you leave it 3 weeks in primary, do you add more fresh yeast and or more sugar to get bottle or cask conditioning? I often bottle beer after 5 days in primary.

No need for more yeast, those yeasts are resilient little bastards. More sugar, yes if you bottle condition. Search for "priming sugar" (its generally like 5oz). And if you bottle after only five days you are both taking your life in your hands and missing out on some good beer by not waiting

 

[Nurmey]

If you leave it 3 weeks in primary, do you add more fresh yeast and or more sugar to get bottle or cask conditioning? I often bottle beer after 5 days in primary.

Aarrrgggghhh! Bob, for MUCH better beer, try to let it sit longer than that.

No need for more yeast. I've let beers sit for 6 months without adding more yeast. Even perfectly clear beer has live yeast suspended in it.

 

[Revvy]

No need for more yeast, those yeasts are resilient little bastards. More sugar, yes if you bottle condition. Search for "priming sugar" (its generally like 5oz). And if you bottle after only five days you are both taking your life in your hands and missing out on some good beer by not waiting

I've never needed to add more priming sugar than the usual amount after a month in primary....They've carbed up fine...

+1 on NOT bottling after 5 days (You're lucky you haven't had bottle bombs)....let the beer finish out AND let the yeasts clean up after themselves...You won't BELIEVE how amazing your same recipes will look and taste if you let them sit for a few weeks in primary...

 

[torgan]

For what it's worth I too recommend waiting for the beer to finnish out fermenting. 5 days just isn't enough time. When first starting out I think we racked too soon (Hadn't learned brewing patience yet) and now that I know how much improved the beer can be by waiting, I highly recommend you try it. If it doesn't work for you, you can always go back.

 

[BrewinJack]

Thankx guys i was planning on racking it after a week and letting it finnish for two more then seeing where i was at... seeing as this is quite a concordence of view i will let it go longer.... it has definatly slowed down since i started it last weekend.... so if im hereing this right you dont recomend useing secondary fermentation or racking it off its yeast during the first 3 weeks? well i defualt to experience when it comes to beer, its a new brewing frontier for me... i went to Thanksgiving today and alot of my family are homebrewers... good strong homebrewed red ale, and pale ale... i was the only one who was not contributing this year although i have a batch of Dark hard cider which is greatly expected for Christmas... Im hopeing to have this stout done by then as well... Thanks again for the advice.

Cheers