Too long in primary??

[janivar123]

Many people that use shorter time in primary dont speak up in this kind of thread
This is a long primary forum.
4-5 days ferment + 6 days cleanup, yes i see that is atleast 4 weeks

Normal strenght OG 1.060 I have done 30g batches and botteling from 2 to 8 weeks, and I still havnt found anyone who can tell the difference

 

[afr0byte]

4-5 days ferment + 6 days cleanup, yes i see that is atleast 4 weeks

Huh?

 

[pjj2ba]

A beer left in primary for a long time will taste different from a beer that utilized a secondary (and aged for the same total time). Yeast is not inert and having a large volume of yeast around will impact the flavor. That is what the oft cited BYO article found. Most people who tested the brews could taste a difference between the beers produced by the two methods. However, they split over which they preferred. Some preferred the primary only, and some preferred the one that used a secondary.

The point of the study was to show that it was fine to leave your beer in primary longer without the fear of getting strong off-flavors. It was not an attempt to prove one method is better than the other. They did not prove, nor say, that we all should be leaving our beer on the yeast longer. They just said it was fine to do so. It is up to the individual to decide which they like

I have used both methods, and for the styles I brew (lots of lagers) I prefer to get my beer off of the yeast promptly once fermentation is complete. I condition (secondary) my beers in kegs

 

[janivar123]

Huh?

my maths isnt good enough for you?

I do longer primarys too, but i dont see a need for more then two weeks on most normal beers
And for hefe i prefer even shorter

Beer will develop and mature in bottles too, but it takes much longer then leaving it on the yeast

 

[afr0byte]

my maths isnt good enough for you?

It's not your math, it's your use of language that I wasn't sure about. Don't get me wrong...your English is way better than my Norwegian.

 

[JustLooking]

Don't get me wrong...your English is way better than my Norwegian.

Don't think he's speaking Norwegian.

More likely Old English Sarcasm.:cross:

 

[afr0byte]

Don't think he's speaking Norwegian.

More likely Old English Sarcasm.:cross:

No, he's from Norway, though. I was just trying to say that his English isn't bad. I just wasn't sure what he meant at first.

 

[janivar123]

Well sarcasm isnt the easyest to translate
And i wish I had your accsess to maple syrup

 

[Varmintman]

I believe that longer should be better but for many of us just not really practical. I suppose I could buy some beer to drink while I left my home brew on the yeast longer but I feel even a medium home brew is better than a store bought brew.

Yes I need another fermenter so I can have more than two batches going

 

[PleasantValleyHops]

Well this time of yr i do find myself busier than normal. I guess since i do have 4 kegs on tap i wasnt as worried about it. But i do have 5 empty kegs to get some beer in. I just need to atleast get that light beer off. But i can barely keep up w this thread now!!

 

[afr0byte]

Well sarcasm isnt the easyest to translate
And i wish I had your accsess to maple syrup

No worries on the sarcasm. I just didn't catch it right away. As far as the maple syrup...yep, it's nice. Two of my neighbors make maple syrup.

 

[suprchunk]

I still secondary, and have consistently good beer for me. I tried the long primary a couple times and didn't like the results. The taste wasn't the same. I had some differences for those batches, but will attempt it again with multiple batches once I get back to my regular gear. If I was a 'splasher' or didn't clean my stuff well enough I would be worried about transferring. So I am at inconclusive right now. But will continue to secondary as usual - minus the test batches I will preform. And since transferring to secondary takes a whopping five minutes of the entire process I doubt I will find anything to make me go much longer in primary than is actually needed.