Waiting to rack from primary

[gallo_pug]

Is there any negative effects that could happen to a batch if you don't rack it off from the primary fermenter after it finishes fermenting.

 

[gallo_pug]

Is there any negative effects that could happen to a batch if you don't rack it off from the primary fermenter after it finishes fermenting.

 

[Yooper]

Is there any negative effects that could happen to a batch if you don't rack it off from the primary fermenter after it finishes fermenting.

No. Well, not for at least a month or longer. Some people have accidently left beer in the primary for 6 months with decent results, but it's not recommended! It'll be fine for a month at least, though, assuming that your fermentation temperatures are within the acceptable range for your yeast strain.

 

[chromados]

Naw your fine, i have had to go to England before and left beer in a carboy for over 2 months and when i came back it was awesome and i could not taste any off flavors.

Chromados

 

[gallo_pug]

Thanks for the info

 

[nebben]

It depends. If you want to leave it for more than two or three months, it might behoove you to rack to secondary. Otherwise, not really.

 

[Pschof]

The general consensus is that leaving it on the yeast for awhile is actually good for your beer.

 

[mordantly]

depends on the vessel. a bucket i wouldn't leave it more then 10 days. (leaky lids)

 

[Nurmey]

depends on the vessel. a bucket i wouldn't leave it more then 10 days. (leaky lids)

I haven't found this statement to be true in the least. I leave my beers in buckets for at least a month or more without issue.

 

[mordantly]

hmmm. i never get much airlock activity during.. it blows krausen out the lock sometimes but usually the co2 just leaks out the lid. true its heavier than air, but i get all tingly when i think of the risk.

 

[Pschof]

I haven't found this statement to be true in the least. I leave my beers in buckets for at least a month or more without issue.

+1 I leave my beers in the bucket for 3-4 weeks and never have a problem.

 

[jpsloan]

The worst thing that has happened when I leave beer in the big plastic bucket for more than six weeks is that the final product tastes "yeastier". And that's only for the lighter recipes. I had an oatmeal stout that sat on the trub for four months, and was outstanding. Granted, I had the barest hint of a sherry note on it from some oxidation, but that ended up complimenting the roastiness pretty well. Wouldn't have been a problem in a glass vessel. If it were something super-light like a Kolsch or Blonde, I might would have cold conditioned it to settle some of the yeast back out.