How long beer in primary

How to Home Brew Beer. Learn how to easily brew great tasting beer. Let the yeast take the time to convert it into ethanol alcohol. So leaving your beer for longer than the recommended instructions on the tin of the beer kit is pretty much a smart move. Frankly, given the benefit to the beer and thus the kit manufacturer's reputation, I do not know why they don't frame the time as a minimum.

That said, when I followed Te Aro's brewing instructions for their Obligatory ale , I made damn good beer. Exceptions aside, the longer you condition your beer, the greater reduction in acetaldehyde that will occur and the beer your beer will take.

Stout beers have even more to work through so they can happily take longer in the primary. Another benefit of leaving the beer in the primary for longer is that there is a greater chance that your beer will clear more sediment, thus giving you clear beer. Sure, some wheat beers can be a bit hazy. At the end of the day this comes down to personal preference as the beer taste is not generally affected. It's also important to consider the role temperature can play in brewing.

If you want a short fermentation period but it's cold, then you may have to simply allow more time because the yeast slows down the alcohol production process when chilled. Many brewers have reported leaving batches for months and suffered no issues. I'd reason though that the beer was stored in a cool place - a beer wort left in a hot environment is sure to fail as the yeast would probably get cooked. Getting a no rinse sanitizer such as starsan or iodophor makes cleaning bottles much easier.

I create a litre or so of solution, pour a bit into each bottle then give each bottle a shake and empty the contents you can also empty the contents into the next bottle if you want to conserve your sanitizer.

For bottle caps I just throw them all in a bowl with the solution. If you do use bleach make sure you rinse everything a couple of times until there is no hint of that bleach chlorine smell. There are other ways to get rid of the bleachyness but I don't remember them. Verbyla said:. Four weeks should be no problemif you are clean and sanitary and good temp control it will be a better beer if you have been clean have a listen to the basic brewing radio yeast experiment episode I have left coopers pale kit on yeast for almost 3 months with no bad effects but I am VERY clean.

A comment on extended fermentation. Why would we worry about what temperature it has been stored at after active fermentation is over? No one seems to say that storing bottles at too high of a temperature is bad. When we bottle we add sugar to encourage fermentation and also suggest a higher then storage temperature. Just wondering why the storage tem is an issue when the fermentation temp is the only thing to worry about.

Or said a different way who cares if the beer has been put on ice for storage if the fermentation temp was at sauna temps. I rarely bottle in less than 3 weeks, and often around 4 weeks.

I keep the temperature during that whole period. I haven't had any problems so far. Hey, I left mine in primary for almost four weeks too. I think it was my best beer to date, clear and had no off flavors like a young beer often has.

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Off Topic. AHB Sponsors Market. New Member Introductions. Heineken' Latest: yankinoz Yesterday at AM. Transfer hot wort to fermenter and then cool? Latest: yankinoz Yesterday at AM. All Grain Brewing.

Equipment Wanted Second hand Brewzillas not common? So my options are to bottle the beer tomorrow evening before going on Friday or waiting until I come back on the 28th.

I am not going to try and get this done before going away and causing additional stress and the potential to have a mishap. Thanks for the great article! I currently have two 23l brews still in primary fermentation, one has been fermenting for 4 weeks, the other only for two.

So my question is, is it possible for the yeast to continue to produce CO2 after fermentation is complete? Both brews should produce fairly strong beer the one fermenting for 4 weeks should finish at about 7.

Hi Dave, once fermentation is complete yeast will stop producing CO2. What can happen, particularly with vigorous fermentations, residual CO2 will remain in solution. This means that for a period of time after yeast convert all the sugar to alcohol CO2 will continue escaping from the beer. I have had this happen for nearly a month before, even after active fermentation finishes. The cap creates a seal that makes it harder for dissolved CO2 to escape from solution.

It make the airlock bubble a lot longer. I hope this makes sense. If you are worried rack the beer to a clean sanitised fermenter and this will help know a lot of dissolved CO2 out of solution.

Your email address will not be published. This site uses Akismet to reduce spam. Learn how your comment data is processed. Welcome to Home Brew Answers. I hope you find what you are looking for here! Read More Here. It seems the two sides of the coin are either; How quickly can I ferment my beer then get it into bottles or How long can I leave it in primary without affecting flavour before bottling The two points can have different answers depending on a whole load of variables. Designing A Home Brew Label.

Hi Alejandro, I quite often brew litre batches and have occasionally left them in primary for a month before. I would consider high gravity beers and higher temperatures a reason to rack sooner.

Thanks for getting in touch. Glad the article helped! Cheers Reply. Thanks in advance for any advice you can offer, and again, thanks for the great article!