4 weeks in the FV. Still OK?
4 weeks in the FV. Still OK?
I put a brew on just before I went away for 2 weeks with my work.
Due to overruns, this will now be 4 weeks by the time I get home next week.
It's in a fermentation fridge at 19C.
Will the brew still be OK?
Due to overruns, this will now be 4 weeks by the time I get home next week.
It's in a fermentation fridge at 19C.
Will the brew still be OK?
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Re: 4 weeks in the FV. Still OK?
Should be fine as long as no air's got to it. Was it airlocked?
Should also be nice and clear when you rack it off!
Guy
Should also be nice and clear when you rack it off!
Guy
- fego
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Re: 4 weeks in the FV. Still OK?
My record is 13 weeks.
Getting it to carbonate in the bottle took a bit of time but otherwise was very drinkable.
Getting it to carbonate in the bottle took a bit of time but otherwise was very drinkable.
Tea is for mugs...
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Re: 4 weeks in the FV. Still OK?
4 weeks is the norm for me. Plus I only bottle meaning it can hard to find the time. Beer always tastes fine. I use an FV with an airlock. As already said, the beer is usually pretty clear by then
cheers
Jason
cheers
Jason
Once, during Prohibition, I was forced to live for days on nothing but food and water.
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Re: 4 weeks in the FV. Still OK?
+1 to it'll be fine. I often leave in fermenter that long - esp if double dry hoping
- alix101
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Re: 4 weeks in the FV. Still OK?
It will be better than if you'd left it for 2 week's.
"Everybody should belive in something : and I belive I'll have another drink".
Re: 4 weeks in the FV. Still OK?
Easiest way to tell is to give it a taste.
If its still in primary it could, repeat could, get infected sitting on the trub. I had an issue with one brew last year, was pure vingear when i went to bottle it. Might have been closer to 6 weeks right enough.
A taste will quickly tell!
If its still in primary it could, repeat could, get infected sitting on the trub. I had an issue with one brew last year, was pure vingear when i went to bottle it. Might have been closer to 6 weeks right enough.
A taste will quickly tell!
Re: 4 weeks in the FV. Still OK?
I recently bottled a brew after a month in the FV with no problems.
Re: 4 weeks in the FV. Still OK?
I heard a Jamil Show from 2009 recently with the brewer at Lagunitas. He was a fan of getting it off the yeast ASAP, despite the common wisdom around here. He said that the minute the pH starts to rise, it's time to move it. I've never monitored pH of fermented beer, but maybe you should if you're leaving it on the primary yeast for several weeks.
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- Buckie Brewer
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Re: 4 weeks in the FV. Still OK?
I work on a ship, 6 weeks on 6 weeks off, so all my brews are done in the last week at home, left in my fermenter fridge while I'm away and kegged/bottled sometime during the first week home. I don't use any air locks just a loose fitted lid and now on my 5th AG brew with no issues. Better hope I haven't put the kiss of death on my current brew as I still have 4 weeks to go before I see my pale ale again.
Last edited by Buckie Brewer on Sun Jan 31, 2016 12:09 am, edited 1 time in total.
Re: 4 weeks in the FV. Still OK?
Time=clarity as far as I can tell. Not sure about Lagunitas pH..
Re: 4 weeks in the FV. Still OK?
Well due to a number of reasons, it was 6 weeks in the FV before I could keg it.
Looked and smelt fine, problem is that it was a Citra IPA and doesn't smell very hoppy at all. All the aroma is gone.
I will force carbonate and try in a few days.
Looked and smelt fine, problem is that it was a Citra IPA and doesn't smell very hoppy at all. All the aroma is gone.
I will force carbonate and try in a few days.
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Re: 4 weeks in the FV. Still OK?
The fact you are away and not messing with it can only do it good. Those who hover over it day after day are the ones running the risks. As for finished beer pH it should be between 4 and 4.2, if it is in that zone then that, the alcohol and hops will help to keep the beer OK, exposing it to the air is the problem. The other reason given for getting beer off yeast is autolysis from dead yeast cells. I wonder how bottle conditioned beer doesn't go off after 4 weeks or so.
I am "The Little Red Brooster"
Fermenting:
Conditioning:
Drinking: Southwold Again,
Up Next: John Barleycorn (Barley Wine)
Planning: Winter drinking Beer
Fermenting:
Conditioning:
Drinking: Southwold Again,
Up Next: John Barleycorn (Barley Wine)
Planning: Winter drinking Beer
Re: 4 weeks in the FV. Still OK?
Is it not due to the fact that there is a far greater proportion of yeast to beer in a primary FV than there is in a bottle? It still occurs (perhaps even more so, under pressure), but we don't notice it?orlando wrote:The fact you are away and not messing with it can only do it good. Those who hover over it day after day are the ones running the risks. As for finished beer pH it should be between 4 and 4.2, if it is in that zone then that, the alcohol and hops will help to keep the beer OK, exposing it to the air is the problem. The other reason given for getting beer off yeast is autolysis from dead yeast cells. I wonder how bottle conditioned beer doesn't go off after 4 weeks or so.
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Re: 4 weeks in the FV. Still OK?
Yup, avoid temptation to lift the lid for a peek at all costs. Famous last words maybe, but I've never had an infected beer in a million brews. When it comes to bottling/casking, so long as there's nuthin' swimming around and crapping in it it'll be fine.orlando wrote:The fact you are away and not messing with it can only do it good. Those who hover over it day after day are the ones running the risks.