Guys,
Just wondering if there is a time limit for how long you can leave a brew on yeast for after fermentation activity has ceased. I tend to leave my brews in the fermenter for about 3 weeks but some times longer - once 6 weeks (I forgot about it...). I've not noticed (thats not to say it isnt - I just havent noticed) this to be detrimental to my beers so far. So is there a limit to how long you can leave your beer on the yeast and what are the likely effects? I always have my brews in a temperature controlled environment (tempmate) so im guessing this would be helpful to a degree.
Part of me thinks that there must be a limit but then part of me thinks that bottled beer that is naturally carbonated sits on yeast until it is consumed. But of course that is at lower quantities and is also under pressure from the CO2
any one got any input on this?
Cheers,
Komodo
Just wondering if there is a time limit for how long you can leave a brew on yeast for after fermentation activity has ceased. I tend to leave my brews in the fermenter for about 3 weeks but some times longer - once 6 weeks (I forgot about it...). I've not noticed (thats not to say it isnt - I just havent noticed) this to be detrimental to my beers so far. So is there a limit to how long you can leave your beer on the yeast and what are the likely effects? I always have my brews in a temperature controlled environment (tempmate) so im guessing this would be helpful to a degree.
Part of me thinks that there must be a limit but then part of me thinks that bottled beer that is naturally carbonated sits on yeast until it is consumed. But of course that is at lower quantities and is also under pressure from the CO2
any one got any input on this?
Cheers,
Komodo