Time In Fermenter

[quigley]

Hi folks....
Will my brew still be ok????

I had to travel interstate for 3 weeks and put a lager down on the day I left, thinking it would be perfect to condition or keg when I returned.

Now, my stay has to be extended for 6 weeks, so will my brew be cactus when I get back after sitting on the yeast for that long?

The brew was a lager, with Saflager W3470 at 11 degrees


Cheers, :beer:
Mike

 

[Adamt]

I think 6 weeks is around the iffy time. Give it the smell and taste test when you get back. If it smells/tastes of vegemite, chuck it, otherwise it's fine.

 

[quigley]

Thanks for that Adam....

What if I got someone to turn the temperature controller way down to 1 degree to inactivate the yeast(even though it would NOT be finished fermenting), and left it like that, in the fermenter, on the trub, until I got back???

Or what if I got someone to rack it off now to a holding cube, THEN turn the temp down to 1 degree... again.. it wont have finished fermenting when this is done??

I hate the thought of having to chuck it when I get back!

:lol: :lol:
Mike

I think 6 weeks is around the iffy time. Give it the smell and taste test when you get back. If it smells/tastes of vegemite, chuck it, otherwise it's fine.

 

[discoloop]

Is there a generous hb'er in your area would would be kind enough to rack and lager in three weeks time? You may have to pay them in beer, though!

 

[jayse]

I betcha it'll be just fine for 6 weeks at 11c, you'll get home and have a lovely beer to drink. That is of course if you cleaned the fermentor first and all that :lol:

 

[chimera]

Brewing friend of mine left his beer in the primary for 2 months, reasons out of his control. Resulting beer was very clear, no need for racking

 

[quigley]

Thanks Chimera...

reckon that I will just leave it then and hope for the best!!


regards
Mike

Brewing friend of mine left his beer in the primary for 2 months, reasons out of his control. Resulting beer was very clear, no need for racking

 

[Batz]

As I work away a bit during the year I do this quite a bit.
I brew couple of days before I leave,24 hours no chill,pitch yeast so I have that next day to make sure it's off and running.I then allow it to ferment for 2 weeks @14c,after this the good wife cranks down the fridge to 2c,I keg when I get back without need to filter.
It has been in the fermenter for a month at one time,brew was fine.
Oh,
I use Nottingham Ale yeast for this as I know this friend of mine so well.

Batz

 

[pint of lager]

It should be fine.

Ideally you would remove it from the yeast cake when it has finished fermenting.

Have left many lagers on the yeast cake for 4 weeks. Your six weeks will probably be ok.