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LEFT IN FERMENTER TOO LONG?
Posted: Monday Jun 01, 2009 11:57 am
by JBTREP
G'day Guys,
Can you leave a brew in the fermenter for too long?
I've been rather busy lately and I place afew brews in my fermenters maybe amonth ago....if not alittle more. They have formed a thickish foam head - are they ruined?
They dont really smell off at all :S
Re: LEFT IN FERMENTER TOO LONG?
Posted: Monday Jun 01, 2009 12:29 pm
by skurvy84
i think it should be ok but i suspect you will start picking up the off flavours from the (insert technical name) sludge on the bottom.
the longest i've left mine has been for 2 weeks to let it settle etc.
aslong as your airlock isn't bubbling i should be okay, that would show signs of infection etc is my understanding, but i would be more concerned with the off flavours from the sludgy stuff.
Re: LEFT IN FERMENTER TOO LONG?
Posted: Monday Jun 01, 2009 1:33 pm
by warra48
Any time up to about 6 weeks is extremely unlikely to give you any problems at all.
The thickish foam head is kraeusen and top cropping yeasts.
It's a good sign it smells OK.
Your beer will be protected by its blanket of CO2.
Go ahead and bottle.
Re: LEFT IN FERMENTER TOO LONG?
Posted: Monday Jun 01, 2009 2:48 pm
by JBTREP
Cheers for the replies guys
I wasnt really looking forward to putting the brews down the drain.....I'd rather it in my stomach! hahaha
Re: LEFT IN FERMENTER TOO LONG?
Posted: Monday Jun 01, 2009 3:00 pm
by svyturys
My last pair of brews took 3 weeks to drop to FG. I left them for another week to settle before bottling. Tasting great.
You shouldn't have any problems. My only question is ...if there krausen on top...then isn't it still fermenting?
It should have dropped by now.
Are you Sg readings constant?
Cheers
Re: LEFT IN FERMENTER TOO LONG?
Posted: Monday Jun 01, 2009 3:30 pm
by warra48
svyturys wrote:My last pair of brews took 3 weeks to drop to FG. I left them for another week to settle before bottling. Tasting great.
You shouldn't have any problems. My only question is ...if there krausen on top...then isn't it still fermenting?
It should have dropped by now.
Are you Sg readings constant?
Cheers
Depends on the yeast strain whether it drops or some it floats.
My last few brews have all been with WY1469 or WY1968, and in each case there have been thick clumps of yeast at the surface, even after 3 weeks in the fermenter. In all of these brews, the yeasts have all achieved at least the predicted attenuation, so were well and truly finished.