Author Topic: In primary  (Read 687 times)

Offline bierview

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In primary
« on: December 09, 2016, 12:47:01 PM »
How long can I leave the beer on the yeast before ill effects will set in.

BV

Offline GS

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Re: In primary
« Reply #1 on: December 09, 2016, 12:50:03 PM »
My own rule of thumb is no longer than four weeks.

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Offline JJeffers09

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Re: In primary
« Reply #2 on: December 09, 2016, 12:50:57 PM »
Depends on strain, temp, gravity, nutrients, and oxygen. Most beers are ready to be transferred/packaged by a month. Any more time than that you, could be, playing with fire.

How long has it be at fg? Or how old is it.

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Offline Ellismr

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Re: In primary
« Reply #3 on: December 09, 2016, 01:20:43 PM »
It depends on several factors but I recommend no longer than 4 weeks


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Offline reverseapachemaster

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Re: In primary
« Reply #4 on: December 09, 2016, 03:17:39 PM »
Years by my experience.
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Offline bierview

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Re: In primary
« Reply #5 on: December 09, 2016, 09:46:22 PM »
Thanks everyone. I was looking for a very general answer.  Four weeks seems to be right. On a slightly different track. I have always added fruit (figs) in secondary.  What are your thoughts on adding fruit to primary at the beginning of fermentation.

Offline EnkAMania

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Re: In primary
« Reply #6 on: December 09, 2016, 09:58:02 PM »
Thanks everyone. I was looking for a very general answer.  Four weeks seems to be right. On a slightly different track. I have always added fruit (figs) in secondary.  What are your thoughts on adding fruit to primary at the beginning of fermentation.

I add fruit to the primary after four days.  I've used strawberry and watermelon, never figs
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Offline Frankenbrew

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Re: In primary
« Reply #7 on: December 10, 2016, 03:16:38 AM »
I keg almost everything I brew after three weeks. If it needs lagering, I do it in the keg. Secondary for fruit and dry hop additions only.
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Offline denny

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Re: In primary
« Reply #8 on: December 10, 2016, 01:59:28 PM »
Thanks everyone. I was looking for a very general answer.  Four weeks seems to be right. On a slightly different track. I have always added fruit (figs) in secondary.  What are your thoughts on adding fruit to primary at the beginning of fermentation.

Depending on the beer, you can easily go 2-3 times that long.
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