Can I leave this brew in primary fermenter

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private4587

private4587

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OK I am sorry if this has been explained before but please forgive my ignorance, I set away my Bishops Finger Clone on Sunday 28th using wyeast 1469 yeast starter. This morning its bubbling away, i normally leave it for two weeks and then transfer to bottling bucket and bottle or minikeg. But in two weeks time i will be away for two weeks holiday, so my question is should i transfer to secondary before i go or would it be OK to leave it in primary on top of yeast cake for the extra two weeks.
 
I wouldn't worry at all about leaving it in the FV for 4 weeks. Do you have temperature control? If so you could drop the temperature to 10-12c to condition before you go.
 
strange-steve said:
I wouldn't worry at all about leaving it in the FV for 4 weeks. Do you have temperature control? If so you could drop the temperature to 10-12c to condition before you go.
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Yes i do have temp control, i will do that steve so it will be at 10-12 for about 15-16 days that OK
 
Hi Private4587 ,
I`d very strongly suggest that the beer is put into a secondary vessel / barrel to mature at 10 - 12 c ; It will help with both clarity and condition as well as taste ,
Cheers ,
Edd
 
private4587 said:
Yes i do have temp control, i will do that steve so it will be at 10-12 for about 15-16 days that OK
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Not to get into another "secondary or not" debate, but yes that'll be fine. Four weeks isn't a long time in the FV, I have kept many beers for 6 weeks in the primary and they have turned out perfectly well.
 
I agree with EddtheBrew in that a transfer to a secondary fv would be better than leaving it on the yeast especially if it's an average ABV
 
Ok not wanting to open a can of worms over this subject, but just one question. When i come back to bottle this brew, in the calculator for adding sugar to carbonate do i put the temp at 10-12 degrees instead of the fermenting temp which was 18 degrees?
 
After priming allow the beer to carbonate at the original fermentation temperature for at least a week or better two, then you can move your bottles into storage at the lower temperature in the knowledge that the yeast has been given every opportunity to consume all the priming sugar. Then leave it for another two weeks before you sample. You will then have to judge whether its ready to consume in quantity or not. Some beers are better with keeping some best drunk young. In my experience darker beers tend to take longer.
 
Hi Terry yes i know about the temp to carbonate the beer but my question was at what temp do i put in the calculator to define how much sugar to add to the brew to achieve the correct carbonation. Thanks for your quick reply
 
private4587 said:
Hi Terry yes i know about the temp to carbonate the beer but my question was at what temp do i put in the calculator to define how much sugar to add to the brew to achieve the correct carbonation. Thanks for your quick reply
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I believe Highest temperature you fermented at is conventional wisdom - this becomes less reliable after a lengthy cold crash.
 
I agree with @Horners. Provided the primary fermentation has finished and no more CO2 is being produced, lowering the temperature for crash cooling for short time will only increase the capability of the beer for a holding CO2, but the CO2 quantity will remain unchanged so the beer becomes increasingly less saturated with CO2 as the temperature falls. Raising the temperature back up for carbonation will increase the saturation level (but not the quantity of CO2) until fully saturated again at the temperature prior to cooling. That's my take on it anyway.
 

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