extended time in secondary.

[arctic78]

I was planning on
bottling an APA today that I had to leave in the secondary for 7 weeks. Was not the plan but got called back to work early then had to stay 4 weeks longer than planed.
So I guess I am curious to know if others have left a brew this long and if it had any bad effects on it.
I drew a sample and it still taste alright but my only thing I would say is that it has lost some hope aroma and I think it my have suffered a bit from oxidation as I have not got the equipment to purge with co2.
Not sure weather it would be worth dry hopping to get some aroma back???
would appreciate some advise.

Cheers

 

[Matplat]

If it ain't infected, I would dry hop....

In general time improves beer so, unless the yeast has autolysed, which by the sounds of things it hasn't, carry on as normal!

 

[pist]

By the sounds of it you keg, so i would be getting that beer out asap and dry hopping in the keg in a sanitised bag or at a pinch chux cloths. At 7 weeks its dangerously close to infection and/or autolysis

 

[Jack of all biers]

He's talking about 7 weeks on secondary. Very little risk of autolysis. I once had a Russian imperial stout in secondary for ten months at room temp before bottling. 5 years after bottling I fondly farewelled the final bottle. No ss keg, no co2 purge, just care taken at every step.

EDIT - the above typed on the phone so short. He also states he is about to bottle.... so I don't think he kegs.

To the OP you will of course notice less hoppiness after 7 weeks, but whether you again dry hop is a personal choice. I wouldn't recommend it, but I'm not a hoppy beer brewer.

 

[pist]

Hmmm few too many beers this arvo it would seem. Missed that part of the title. And the part about bottling it would seem. As you were lol

 

[arctic78]

Ok thanks for to advise. Going of what i tasted from my sample the beer is definitely fine , came out a little drier than i wanted but i think that was due to a low mash temp and mashing longer than intended . The aroma is of course not what it was originally but i think i will bottle as i am keen to brew again and only have 2 fermenters . I was wanting to know if it was possible to dry hop again an that was answered thanks.

cheers.

 

[ekul]

I made a beer and left it for 3 months in primary while i was travelling. Kegged it and it was one of the best (and clearest) i'd ever made.

 

[fdsaasdf]

I made a beer and left it for 3 months in primary while i was travelling. Kegged it and it was one of the best (and clearest) i'd ever made.

At what temperature?

 

[nic0]

I left a ginger beer in the secondary for 13 months as i was very slack getting the second tap on my fridge. It was my best brew ever. The wife and i couldn't stop drinking it, the keg didn't even last two weeks. I had no temperature control on the secondary either.

 

[arctic78]

I have to say I think this beer is going to be very good. I opened a bottle last night , a bit early, even though not fully carbonated it had a great taste not as dry as I thought it was going to be from the sample I tasted , which is good. It was quite cloudy but I suspect this is from dry hopping and also maybe not having my sparge down pat. But over all very drinkable . First time I have used galaxy hops and I got to say that they really stand out.