longest racked beer?

[steve_n]

i was just curious what the longest people leave their beer in secondary is? mine is getting close to a month, any chance i'll ruin it?

[Kevnlis]

How long was primary? What temp has it been at? That seems pretty excessive for an ale, have you done gravity readings? If it is close you could just bring it up a few degrees to let it finish off and then bottle.

[Kevnlis]

I forgot to answer the question, I think the longest I have ever had one goe was 10 days in primary and 24 in secondary but that was a K&K toucan with a 2 kilo addition in a 20 litre batch

[ryan]

Chris had one in secondary for 7 MONTHS!!!!!!!

[melbourne man]

how long is too long in primary if i don't have a second fermenter to rack in to?

[ryan]

I forgot to answer the question, I think the longest I have ever had one goe was 10 days in primary and 24 in secondary but that was a K&K toucan with a 2 kilo addition in a 20 litre batch

You made a 20l. brew with 5.4 kg. fermentables?

[Kevnlis]

I forgot to answer the question, I think the longest I have ever had one goe was 10 days in primary and 24 in secondary but that was a K&K toucan with a 2 kilo addition in a 20 litre batch

You made a 20l. brew with 5.4 kg. fermentables?

Yeah man, tastin pretty wicked! Can't wait to get it carbed up and down the hatch

[DarkFaerytale]

how long is too long in primary if i don't have a second fermenter to rack in to?

it depends on yeast and temperatures but in my opinion 4 weeks is pushing your limits.

the most i'v gone is 3 weeks in primary and 6 weeks secondary

not including mead, my latest one is about 3-4 months in secondary

-Phill

[DarkFaerytale]

i picked up a water container from bunnings just the other day, it was less than 20 bucks for basically a 25L fermenter without an airlock hole (easy to drill one....or just use gladwrap instead of the lid)....would be a great idea for a second fermenter melbourne man

-Phill

[chris.]

...

[Pale_Ale]

i was just curious what the longest people leave their beer in secondary is? mine is getting close to a month, any chance i'll ruin it?

Once you have got the beer off the trub you should be fine in the secondary for several months. The longest I left in secondary is probably about 6 weeks.

[steve_n]

sweet. thanks for the advice guys (as always). i'm making the jump from those plastic bottles to glass bottles this brew and have been rather lazy in purchasing a capper. hope to bottle next weekend!

[TommyH]

sweet. thanks for the advice guys (as always). i'm making the jump from those plastic bottles to glass bottles this brew and have been rather lazy in purchasing a capper. hope to bottle next weekend!

Invest in a bench capper. You will never regret it.

[wambesi]

Invest in a bench capper. You will never regret it.

Can't second this enough, first time doing HB's was about 6 years ago with mates during the uni years, man did we get a lot of KIA's using that old hand capper I got sold from the brewshop then.

When I got back into it this year first thing I got was a bench capper, and haven't lost one yet...

[KEG]

i got a bench capper too a fair few months ago, and can vouch for them being much easier. that said, in the 100's of bottles i capped using a handheld capper with a brick and a bit of wood, i never broke a bottle

[James L]

Yep... bench capper was the first thing i bought (after the fermenter)... and havent lost a brew yet... even when i bottled after 5 days and the brew was still bubbling... (i think that was my second ever brew). It was very liverish though....

Now i leave for 2 weeks no matter what, and i picked up a couple of 20L cubes (16.50 each from westbrew), and they are excellent for secondary fermentation and CCing...

Ohh yeh... i'm very impatient, so i tend to bottle and transfer things as soon as i can, but i have left something in primary for 3 weeks, and secondary... for 2 weeks..... thats it... beer was crystal clear though... fantastic

[KEG]

Just to revive another one from the dead..

I tasted a dark wheat ale today from secondary, that spent 8 days in primary and so far 156 days in secondary. It is sublimely good compared to when it was a month old.

23.7L Final Volume
1.5kg Light Liquid Malt
1kg Wheat Malt
500g Choc Malt Steeped
300g Dark Crystal Malt Steeped
200g Light Crystal Malt Steeped
15g Amarillo 8.9%, 60 Mins
15g Amarillo, 20 Mins
15g Amarillo, 5 Mins
200g Maltodextrin
Wyeast 3944 Belgian Wit Starter

OG:FG 1037 - 1010, will be just over 4% bottled. Thinking about kegging it though, it's so bloody tasty.

And Trough Lolly (or anyone else) - should you stumble across this one, could you tell me what style it closest resembles, just out of curiosity?

[The Carbonator]

3 month - lagering at 2*C.......bloody beautiful

[Trough Lolly]

Just to revive another one from the dead..

I tasted a dark wheat ale today from secondary, that spent 8 days in primary and so far 156 days in secondary. It is sublimely good compared to when it was a month old.

23.7L Final Volume
1.5kg Light Liquid Malt
1kg Wheat Malt
500g Choc Malt Steeped
300g Dark Crystal Malt Steeped
200g Light Crystal Malt Steeped
15g Amarillo 8.9%, 60 Mins
15g Amarillo, 20 Mins
15g Amarillo, 5 Mins
200g Maltodextrin
Wyeast 3944 Belgian Wit Starter

OG:FG 1037 - 1010, will be just over 4% bottled. Thinking about kegging it though, it's so bloody tasty.

And Trough Lolly (or anyone else) - should you stumble across this one, could you tell me what style it closest resembles, just out of curiosity?

Hmmmm, hard to tag a clear style to it - possibly a US variant of a dunkelweizen or belgian dark wheat beer?! It's an interesting recipe...You've scored that low FG thanks to the relatively easily fermentable malt extract and wheat malt. I can imagine the colour, a darkish amber colour with a nice pale tan head. Did you use enough amarillo to bitter??
Cheers,
TL

[KEG]

yeah, it's come out pretty balanced. a bit toward the malty side rather than bitter, but balanced. i like hoppiness to a point, but wanted the malts to show through more here.

if i recall, it was my first specialty grain brew.. which is probably why there's a whole kilo of specialty grain in it