yeast question,...

[stee41]

Born again brewer, .ok, so once my beer (coopers mexican cerveza) has fermented out and I can no longer see any bubbles, I have been advised to let the beer stand in the fermentation vessel for maybe another week or two!! is this correct, seems a bit strange to me...are all the yeast cells not now dead? and when I come to keg or bottle my beer is it a simple case of adding priming sugar and this will re-awaken the yeast for a secondary fermentation or do I need to add something else, ..sorry but I have just returned to brewing after many years and this always seems to bother me! hahaha

 

[TelemarkBrew]

yeast isn't dead, and I would agree with whoever gave you that advice. even if "fermentation" is over, the yeast still go through a process of cleaning up some fermentation by products, etc. also, there are plenty of yeast still in suspension, they have not all dropped out, for sure!
let it sit a week or two, then bottle with the priming sugar or keg.
welcome back.

 

[Boar Beer]

The simple rule is 1 2 3
1 week primary
2 weeks secondary
3 weeks bottled

works for most beers.

 

[stee41]

ok, thanks for that, so will I need to rack this beer into another fermenter until I bottle it or can it just stay in the original fermenter on the yeast?

 

[Sean]

You can leave it in the same one. The second one is just for clearing.

 

[TelemarkBrew]

i agree, ignore the secondary, just add that time on to the primary fermentation time.