Primary Fermentation

Brewing processes and methods. How to brew using extract, partial or all-grain. Tips and tricks.

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Primary Fermentation

Postby HardcoreLegend » Thu Apr 25, 2002 7:32 pm

I recently brewed a beer from a recipe which instructed for a two week primary fermentation. I have read that leaving your beer on the trub sediment in the primary fermenter for too log can result in off flavors in the finished beer. What do people here reccommend? Also, the same recipe calls for a 3-4 week secondary conditioning period. I added a teaspoon of rehydrated Irish Moss to the boil that wasn't in the recipe. Since this usually helps to clear the beer, do I need to go that long in the secondary? Let me know what you think. Thanks!
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The Yeastie Beasties

Postby BillyBock » Fri Apr 26, 2002 3:35 am

I make ales mostly and it'll stay in the primary about 1 week and in the secondary 1-2 weeks. Now, I have left it in the primary for 2-3 weeks before due to my schedule (and all the carboys were full)--I didn't notice anything funky.

WRT the length of conditioning, I think it depends on the yeast strain. I used one that just didn't want to settle even after 2 weeks in the fridge. If it looks relatively clear after a week, then I say bottle it and let it bottle condition.
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