Stout how long in primary

I see you talk about big breweries having more pressure acting over the cells would logically break them down earlier. Think of 9 lt for example.

And, would you consider temperature as a critical factor for such time? I quite often brew litre batches and have occasionally left them in primary for a month before. Many thanks for the article — it has reassured me a lot.

I typically brew and then 2 weeks later rack the beer as this fits in with my schedule without too many issues! However I brewed on 8th September without giving thought to an upcoming week away.

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.

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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.

The temp is mid 60's for fermentation and its going like gang busters as we speak. I can wait a month Joined Aug 30, Messages 4, Reaction score Location staten island. Revvy said:. RLinNH said:. A Month for a Pale Ale is Fine. You'll thank me some day. Flywheel Well-Known Member. Joined Oct 29, Messages Reaction score 3 Location pig's eye. Well, as long as it is done, it'll be fine.

Is it done? What's the gravity? What is the OG and the yeast? If you fermented cool and steady, have a lower gravity and a high floc.

I brewed an Irish Stout with S Two weeks in, the yeast cake was very tight and firm so I bottled. I can pour the whole bottle and not get any yeast. S is incredible. Too bad it has a very distinctive English mouthfeel, or I would probably use it in American Ales too Most importantly, is the gravity holding steady? If the gravity is reading the same over a 3 day period, the fermenting is done, but still let it sit for a couple weeks before bottling.

Definately wait till the gravity is steady at the bare minimum. The longer you let it sit, the better the beer will be. Let the yeast do its thing, which is more than just fermentation. Some beers will be ready sooner and others, not so much, but weeks is a good basic timeline. You must log in or register to reply here. Similar threads S. And save some serious coin in the process. Speaking of process, we should probably tackle that right off the bat. You know, before you start your second bottle of Old Rasputin while reading this.

Proper aging before consuming, and adding enough yeast to do the job well. So even though only brave souls can drink Imperial Stouts in the heat of Summer that is exactly when I want to brew one.

Your average beer is ready to go in about four weeks. Big beers need a lot of yeast. That should go without saying. Not only that but, more than likely, the yeast is going to die due to stress and the high alcohol before fermentation finishes, leaving you with a sticky and sweet gravy of a beer.

For real. One thing homebrewers rarely think about is flocculation of the yeast with regards to how it effects the yeast finishing fermentation.

This yeast has a tremendous flavor profile for a variety of beers including Imperial Stouts! Cause who likes cloudy beer?