Time in Primary

Get advice on making beer from raw ingredients (malt, hops, water and yeast)
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MARMITE

Time in Primary

Post by MARMITE » Fri Jul 25, 2008 1:33 pm

I've read on the forum several times the need to leave the brew in the primary for about 10 days, not only to ensure that the yeast has worked out fully but also to clear up any off flavours caused by the fermentation process such as diacetyl. I use safale 04 quite a bit and often repitch the slurry 2 or 3 times when I am making one batch after another. Sometimes the 04 seems to ferment out in about 3 days flat. Although I put a lid on the bin and use an airlock, I am a little uncomfortable leaving it in the primary for 10 days because of the risk of infection.

Any thoughts please particularly at this time of the year when temps are high. I do try to keep my beer in the 18 - 22C range but sometimes it does creep a bit.
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TC2642
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Post by TC2642 » Fri Jul 25, 2008 2:18 pm

I usually leave my ferments to go for two weeks, if you have a closed fermenter there is no risk of infection. I think it just allows it to clean up any phenols or other off flavour in the beer. I would also add that as long as your beer temp starts off around the lower end of the range then you should be fine, even if towards the end of fermentation the temp goes up more than you expected. I once had a beer start out at 18oC and then it ramped up to over 26oC by the end of fermentation! I had no off flavours just a bit more fruitness from the yeast. If it starts off hot you will have problems though. If you're worried about this I would suggest you go with beers that can cope with higher temps, wheat beers, belgians and so on.
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Whorst

Post by Whorst » Fri Jul 25, 2008 4:07 pm

The risk of infection is minimized once the alcohol has been produced. I've made low gravity beers finish in 2-3 days. Then, 4-5 days in the keg to condition.
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mr bond

Post by mr bond » Sat Jul 26, 2008 3:45 am

10 to 14 days in primary and then straight to bottle here.After day 7 I let it warm up to a max of 22c for some strains to clear out any diacetyll, just like you would for a lager strain.Never had an infection or any off results yet.
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russt1969

Post by russt1969 » Sat Jul 26, 2008 7:08 am

10 to 14 days and straight into the barrel for me. Only ever had one infection and that was due to me moving the fv and sloshing it about. Not bad in 15 years 8)
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