Hey, I'm a 3 week guy- 3 / 3 in fact. (3 primary / 3 in bottle) Well thats a lie- I dont want to pigeon hole myself into a specific yeast cake mantra- unless there really is a whats good / whats safe / when its not good and safe situation.
Will certain ales benefit from sitting on the yeast cake longer than other ales? normal low grav beers-
Does my Belgium Ale (with candy sugar, weee) who sat under primary fermentation for 10 days at around 60 degrees- which I moved to no swamp cooler finish- benefit from sitting an extra week or 2 in the warmer temps because its a Belgium? I am currently at 2 weeks tomorrow- and can bottle on the 3rd week- and start a new batch of something - or leave it longer- to 4 weeks lets say. Or 5 weeks!
But does it benefit at all- or primarily is it left sitting longer when people dont get around to bottling early enough for reasons.
How long before the yeast start autosylis? And if im not concerned with getting my beer judged- am I going to taste these off flavors? Is there a risk of making bad beer (or not as good beer) waiting too long or getting lazy-
What about a stout? Same theory? Get it off yeast cake and bottle after 3ish weeks? Can that benefit from sitting longer on the yeast cake?
Throwing this bonus question in - for all that read this far
Aging beer in secondary- beneficial to clear then, let more sediment rest, etc. But normal low gravity beer- is it necessary? Is conditioning / aging JUST_AS_GOOD_ in a bottle- or does the overall mass of beer volume, and biology factors- get better aging in secondary vessel?
Sorry if its long-winded. I love gaining as much info as possible to avoid any potential future problems with my experiments
Will certain ales benefit from sitting on the yeast cake longer than other ales? normal low grav beers-
Does my Belgium Ale (with candy sugar, weee) who sat under primary fermentation for 10 days at around 60 degrees- which I moved to no swamp cooler finish- benefit from sitting an extra week or 2 in the warmer temps because its a Belgium? I am currently at 2 weeks tomorrow- and can bottle on the 3rd week- and start a new batch of something - or leave it longer- to 4 weeks lets say. Or 5 weeks!
But does it benefit at all- or primarily is it left sitting longer when people dont get around to bottling early enough for reasons.
How long before the yeast start autosylis? And if im not concerned with getting my beer judged- am I going to taste these off flavors? Is there a risk of making bad beer (or not as good beer) waiting too long or getting lazy-
What about a stout? Same theory? Get it off yeast cake and bottle after 3ish weeks? Can that benefit from sitting longer on the yeast cake?
Throwing this bonus question in - for all that read this far
Aging beer in secondary- beneficial to clear then, let more sediment rest, etc. But normal low gravity beer- is it necessary? Is conditioning / aging JUST_AS_GOOD_ in a bottle- or does the overall mass of beer volume, and biology factors- get better aging in secondary vessel?
Sorry if its long-winded. I love gaining as much info as possible to avoid any potential future problems with my experiments
