3 weeks in a fermenter

Discussion in 'General Beer Discussion' started by PeterB, May 23, 2019.

Help Support The Homebrew Forum UK by donating:

  1. May 23, 2019 #1

    PeterB

    PeterB

    PeterB

    Active Member

    Joined:
    Mar 10, 2019
    Messages:
    49
    Likes Received:
    5
    Hi

    I normally leave my all grain beer (bitter, IPA, not lager) in the fermenter at 19 deg C for 2 weeks, reducing to 5 deg C for the last 2 days, then rack into a cornie.

    Because of my full cornies, I'd like to reduce to 5 deg as normal, then leave it in the fermenter for a further 1 week (so 3 weeks in total) in a relatively cool garage (say 12 deg C). I could rack into a clean fermenter for conditioning easily enough, but would prefer not to so to reduce the likelihood of infection.

    What do people think? Will the yeast bed taint the beer taste?

    Cheers

    Pete
     
  2. May 23, 2019 #2

    foxbat

    foxbat

    foxbat

    Junior Member

    Joined:
    Nov 24, 2013
    Messages:
    1,805
    Likes Received:
    869
    Location:
    Essex, UK
    No problem whatsoever. My lagers are in there for at least 3 weeks.
     
    Dutto and PeterB like this.
  3. May 23, 2019 #3

    Graz

    Graz

    Graz

    Landlord.

    Joined:
    Nov 17, 2015
    Messages:
    1,167
    Likes Received:
    409
    Location:
    Worcestershire
    Fine, you won't have any issues with the yeast bed unless you leave it for months.
     
    PeterB likes this.
  4. May 23, 2019 #4

    Kybren

    Kybren

    Kybren

    Active Member

    Joined:
    Jan 7, 2018
    Messages:
    74
    Likes Received:
    8
    Location:
    NULL
    I have left quite a few IPAs I have done for 3 weeks in the fermenter never tasted a problem
     
  5. May 23, 2019 #5

    PeterB

    PeterB

    PeterB

    Active Member

    Joined:
    Mar 10, 2019
    Messages:
    49
    Likes Received:
    5
    Does the change in temperature matter? i.e from 5 to 12 deg C.
     
  6. May 23, 2019 #6

    foxbat

    foxbat

    foxbat

    Junior Member

    Joined:
    Nov 24, 2013
    Messages:
    1,805
    Likes Received:
    869
    Location:
    Essex, UK
    No. Problems often occur going the other way because cooling shrinkage sucks back water/sanitizer/oxygen through the airlock. None of which you want in the fermented beer.
     
  7. May 23, 2019 #7

    PeterB

    PeterB

    PeterB

    Active Member

    Joined:
    Mar 10, 2019
    Messages:
    49
    Likes Received:
    5
    yeah - I usually pull the airlock out before cooling. It is only a small hole and the fermenter will be in a fridge which is kept cold anyway, so I think infection is unlikely.
     
  8. May 23, 2019 #8

    Gerryjo

    Gerryjo

    Gerryjo

    Landlord. Supporting Member

    Joined:
    Sep 7, 2016
    Messages:
    3,426
    Likes Received:
    1,089
    Location:
    Derry,Northern Ireland
    I have a strawberry blonde in the fermentation fridge this last 5 weeks and just dry hopped though will be kegged at the weekend.
     
    PeterB likes this.
  9. May 24, 2019 #9

    PeterB

    PeterB

    PeterB

    Active Member

    Joined:
    Mar 10, 2019
    Messages:
    49
    Likes Received:
    5
    I guess I am also leading back to the age old "to fine or not to fine, that is the question".

    If I am leaving the beer in the fermenter an extra week, that is a potential opportunity to fine the beer so it clears entirely during that week.

    But I am uncomfortable taking a liquid that has been in the fridge for a month, adding warm water and stirring it into my beer. Surely that is a real opportunity for infection? But the concept of entirely clear beer in a cornie, even if I move/disturb the cornie is also quite attractive. Currently, if I do move one one of my kegs then the beer gets disturbed and has to re-clear.
     

Share This Page