how long in fv

[tickle]

just like to know how long can you leave a brew in the fv for
its a biab brew
thanks

[TonySan]

I usually leave it 2-3 weeks.

[tickle]

I usually leave it 2-3 weeks.

thanks its done 3 weeks and finished fermenting out
just need to know how long I can leave it for
as I got nowhere to put it at the moment
till I can get to the shop

[tickle]

it will be about another 2-3 weeks before I go to the shop

[smartdev]

it should be fine as long as its not disturbed too much. There will be a layer of co2 sitting above the beer, I would just make sure whatever its in is air tight.

[McMullan]

It depends on yeast stress. If you have well prepped wort and you pitched healthy pure yeast, 3+ weeks should be fine. In most cases, though, it's probably better to get the beer off the cake sooner.

[Jim]

I would be concerned about beer staying in the primary for 6 weeks (if what you're saying is that it's already been 3 and you may not get your gear for another 3).

A lot depends on the yeast and the temperature the whole thing is sitting at. The cooler the better.

[Onthebrew]

If it gonna be six weeks, i wouldn't risk it, I would order your bottles or barrel online maybe.

[Rookie]

Because of a cold my last batch (American amber) was in the FV for four weeks. It turned out great.

[Rad]

6 weeks in primary is a long time, but if your keep it cool and dark it should be ok. If you have a second fermenter then rack it off. There should be enough CO2 in the beer to create a layer over it in the new vessel. If you don't have a second fv I strongly suggest getting one when you're in the shop.

[Kev888]

A lot depends on how happy the yeast were, and how cool they are whilst waiting for you. Its not best practice, but if the yeast weren't stressed and if the beer is kept cool after fermentation then I'd be fairly confident up to around four weeks, except perhaps for very light/subtle beers.

IMO six weeks is pushing your luck though, it may be acceptable but also it may not be - I wouldn't trust to it myself, given the choice. And if the yeast's conditions could have been suboptimal and/or if they're being kept warm the chances of autolysis flavours would be much increased.