Take the 2-minute tour ×
Homebrewing Stack Exchange is a question and answer site for dedicated home brewers and serious enthusiasts. It's 100% free, no registration required.

Another fact finding question: How long can I - theoretically - leave my Ginger Beer brew in the primary (a 5 gallon glass carboy) before bottling?

The instructions suggest 8 days, hovever it's fermenting slow due to low temps, so I'm expecting at least 2 weeks. But if I wanted to bottle it in say a month, would that be bad?

share|improve this question
add comment

3 Answers

up vote 3 down vote accepted

I never go past 3 weeks on the primary yeast cake. If left too long the yeast can start to consume some of the trub material and produce "off" flavors. A month probably will be fine and I'm sure there are those who leave it sitting on the trub longer but I like to take it off and play on the safe side.

share|improve this answer
    
+1 I posted the same at pretty much the same time! ;) –  mdma Mar 19 '13 at 23:28
    
Right on! 15char –  Jared Meyering Mar 19 '13 at 23:35
add comment

I wouldn't leave it more than 3 weeks in primary. I expect it will be done in 2 weeks max, so you could bottle any time from 2-3 weeks from start of fermentation.

Many will say 4 weeks is fine, but you're definitely in the area of picking up a yeast bite. I've left beers in primary for 4 weeks at 18C and they've been undrinkable.

share|improve this answer
add comment

A month is nothing to worry about, and in fact common for many brewers. I leave brews in the primary for 4-6 weeks quite often. The concern the others are referring to is called autolysis. It's very unlikely to happen in a month.

Here's a clip from Palmer for more information about it. http://www.howtobrew.com/section1/chapter10-3.html

share|improve this answer
    
well I can say first hand that I've had autolysis happen at around 4 weeks - a split batch, first half 4 weeks primary, 2nd half 2 wks prk/2weks 2ndary - the one in primary was undrinkable. But it's not just full on meaty autolysis but a musky yeast taste and aroma that the beer picks up and that comes in sooner. –  mdma Mar 23 '13 at 0:55
    
While it is possible, it's unlikely to happen in that short amount of time. Unless I will be leaving a brew in the fermenter for longer than 6 weeks, I don't secondary anything and have yet to have an issue with autolysis. –  CodeBrewer Mar 24 '13 at 15:34
    
As a role of thumb is best not no. You may have had good luck but it doesn't mean its a good practice... Especially as advice to a new brewer. –  Jared Meyering Mar 24 '13 at 18:42
    
I'll stand by my statements. Many consider autolysis to be the loch ness monster of brewing. The bad advice being given here is the recipe saying to bottle after 8 days. This type of practice is what leads to many new brewers being unhappy with their brews, and even worse having bottle bombs. –  CodeBrewer Mar 25 '13 at 1:05
add comment

Your Answer

 
discard

By posting your answer, you agree to the privacy policy and terms of service.

Not the answer you're looking for? Browse other questions tagged or ask your own question.