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How Long Is Too Long?

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Chatty

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I have a Grumpys Masterbrew brewing at the moment that I put down on the 26/9. I racked it after 3 days and it fermented a little more (didn't do a sg reading) but i can remember that it tasted bloody awesome. However, due to Uni commitments i haven't had a chance to bottle it and I probably won't for a while yet.

I took an sg reading the other day and it was about 12, but had taken on a sort of a funny taste - don't know how to describe it though. Infection? Autolysis? hmm...

Anyway, any thoughts on whether it will be any good by the time i get around to bottling would be useful - probably won't be for a fortnight though. Since the general rule of thumb seems to be that age improves clarity and flavour, will the batch still be any good?

Chatty
 

deebee

The Bludgeon Brewery
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I'm glad someone else is doing this research - please publish your findings. I will be sure to use the data.

(My guess is: colder is better.)
 

jayse

Black Label Society
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that length of time is fine for me ussually.i have a stout which has been sitting since 13th of sept and tastes unreal just like the other half of the batch which iam drinking from a keg.
one of my very best brews a robust porter sat in the fermentor for a month.
so as long as it is not infected like you think it should be fine.i would say you would not have autolysis.

anyway the reason i would get it carbonated in the bottle now is its ready for drinking.
with my brews like that which stay in the fermentor for a long time i would have drunk a couple pints of it by now and really have some idea about the taste.
i sample all my fermenting worts and conditioning beer everyday.
 

Chatty

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Cheers jayse. seems that i might find a free couple of hours this weekend and try and bust it out then.

I'm still interested to hear if anyone else has gone for a 'mega secondary' whether it was deliberate or by necessity.

Chatty
 

RobW

The Little Abbotsford Craftbrewery
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I've had brews in secondary for 2-3 weeks with no problems. The important thing is to get them off the yeast cake as soon as the primary ferment is done & after that if your sanitary technique is OK you shouldn't have any worries.
 

Boots

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I just bottled a brew that was in secondary for 3 and a 1/2 weeks @ 20 degrees (with 2 plugs of HH). Safale S-04

It tastes fine with not a hint of autolysis. I've previously left secondaries for up to a month but normally at colder temps, not had a prob.

Incidentally - it has come out very clear.

Cheers
 

kook

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Well, I'm a little suprised tonight.

I tasted the first glass of my english bitter. I brewed it on 27/7, racked it to secondary on 6/8. I then proceeded to be a very very lazy bastard. I kept putting off kegging + bottling it for ages. Eventually this week when I realised today was going to be 39 degrees, I decided I'd keg it all into 2 kegs.

Last night I racked it into kegs, left it carbonating overnight and just tasted it.

And its fine! No sign of autolysis, no weird tastes, just a pretty standard english bitter.

Anyone else left beers in secondary for 3 months? :)

Shows how long since I brewed too (27/7). Quiet shameful really :(
 

Jazman

Fishweide BrauHaus
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well john palmer in his book has left for 3 months before bottling
 

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