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Long Fermentation Time

How long is too long to stay in the primary fermentor?

On October 6th I started a batch of American Amber Ale using the extract kit.
I got called out of town and not sure when I will get back to bottle it.
It is in the basement where the temperature would be between 60 and 65 degrees this time of year.
I have been fermenting for three weeks and then bottling with good luck.
What if it stays in the fermentor for 4 or 5 weeks? Is it still good to bottle or will it be bad by then?

In five weeks you will have very clear beer to rack to the bottling bucket. Absolutely nothing to worry about.

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Just move around very gently…. VERY… Sneezles61

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Me normaly do inbetween 4 to 6 weeks. Than move it to the beer keg. Got a storm the bastille going. It needs to be in the fermentor 8 to 10 weeks. Next week some dry hop. Than two more weeks and ready to keg

Thanks or the feedback.

That time on the yeast cake is some brewer’s normal. The newer yeast now does not break down as soon as it used to.
If you are worried about bottle conditioning we had a brewer in our club carbonate a year oil beer with carb tabs and when we opened it at the meeting it was a guesser.

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