Too long in secondary?
Moderator: slothrob
-
- Posts: 3
- Joined: Thu Mar 08, 2012 9:27 pm
Too long in secondary?
Ok I am new at brewing and had what I think is a basic question......What is too long a time frame in a secondary? I racked the beer into the secondary and left on business trip, it has now been almost 4 weeks. Is this too long? Do I need to run it threw a filter to clean it up? Any ideas?
Too long in secondary
You can leave a beer in secondary for a long time. High alcohol beers are sometimes left in secondary for as long as a year.
You don't want to leave a beer in primary for a really long time, because the yeast will start to die and add off-flavors to the beer. I'm not sure how long that is, exactly. I try to get a beer out of primary within a month, but I know you can go longer. I also know that 6 months isn't a good idea
There shouldn't be any reason that you would need to filter your beer that I can think of.
You don't want to leave a beer in primary for a really long time, because the yeast will start to die and add off-flavors to the beer. I'm not sure how long that is, exactly. I try to get a beer out of primary within a month, but I know you can go longer. I also know that 6 months isn't a good idea
There shouldn't be any reason that you would need to filter your beer that I can think of.
BTP v2.0.* Windows XP
-
- Light Lager
- Posts: 11
- Joined: Sat Sep 06, 2008 7:11 pm
- Location: East Coast, USA
My Barleywine/Burton Ale, my strong Porters, my Ballantine IPA clone, and usually my Scotch Ales routinely spend from 6 months to a year in secondary. To me, it is essential for getting the character I want from these brews.
Even beers that aren't hi-test brews like these will be unharmed by a long secondary for the most part.
Most will actually benefit from it.
Even beers that aren't hi-test brews like these will be unharmed by a long secondary for the most part.
Most will actually benefit from it.
-
- Posts: 3
- Joined: Thu Mar 08, 2012 9:27 pm