Inspired by this thread:
viewtopic.php?f=1&t=113806Has anyone done a head to head comparison comparing shorter (but to appropriate attenuation) vs. longer fermentation times with the same strain? I typically give most of my medium gravity ales about a month of fermentation and higher gravity about 6-8 weeks or so.
Just wondering how the characteristics change, if any.
not sure what you are asking here. But to vary time of fermentation you increase or decrease ferm temp. Raising the temp will add more yeast esters shortening fermentation completion. lowering temp will produce a cleaner beer lengthening fermentation completion. If your just asking about shorter or longer time in primary after fermentation is complete that would be a conditioning period. The longer time conditioning smoothes out the beer, shorter time will allow freshness of hop aroma and flavor. I like long conditioning times for lagers and short for IPA’s.
He is saying Brew a batch split it in half same yeast in both keg one in around 2-4 weeks leave the other one in primary for a extended period of time say 3 months Then try a side by side with the two and see if there are any off flavors because of sitting on the yeast cake for so long.
As long as you have proper temp control and your not fermenting in plastic then I would say this would be a good experiment.
[quote=“GoldenChild”]He is saying Brew a batch split it in half same yeast in both keg one in around 2-4 weeks leave the other one in primary for a extended period of time say 3 months Then try a side by side with the two and see if there are any off flavors because of sitting on the yeast cake for so long.
As long as you have proper temp control and your not fermenting in plastic then I would say this would be a good experiment.[/quote]
…or all things being equal, what would be the main differences of letting it sit in the primary longer?
One would be sitting on rotting yeast, Fecal matter, and Old hops. The other wouldn’t.
LOL You make it sound so disgusting. Using that logic, you’re drinking their urine and farts!
To Urine and Farts!
:cheers:
LOL You make it sound so disgusting. Using that logic, you’re drinking their urine and farts!
To Urine and Farts!
:cheers: [/quote]
Thats exactly what were drinking Yeast excrement.
But it sure is tasty! lol :lol:
[quote=“s2y”][quote=“GoldenChild”]He is saying Brew a batch split it in half same yeast in both keg one in around 2-4 weeks leave the other one in primary for a extended period of time say 3 months Then try a side by side with the two and see if there are any off flavors because of sitting on the yeast cake for so long.
As long as you have proper temp control and your not fermenting in plastic then I would say this would be a good experiment.[/quote]
…or all things being equal, what would be the main differences of letting it sit in the primary longer?[/quote]
leaving the beer sit on the trub after fermentation is complete can be beneficial, it allows the yeast to clean up after itself. I have cold crashed my beer still in the primary fermenter and let it condition for 3 months at 32f with excellent results. I remember reading a palmer article saying he conditions in primary also.
[quote=“sonex”][quote=“s2y”][quote=“GoldenChild”]He is saying Brew a batch split it in half same yeast in both keg one in around 2-4 weeks leave the other one in primary for a extended period of time say 3 months Then try a side by side with the two and see if there are any off flavors because of sitting on the yeast cake for so long.
As long as you have proper temp control and your not fermenting in plastic then I would say this would be a good experiment.[/quote]
…or all things being equal, what would be the main differences of letting it sit in the primary longer?[/quote]
leaving the beer sit on the trub after fermentation is complete can be beneficial, it allows the yeast to clean up after itself. I have cold crashed my beer still in the primary fermenter and let it condition for 3 months at 32f with excellent results. I remember reading a palmer article saying he conditions in primary also.[/quote]
Yeah but were talking about letting a beer sit at the same temp that it fermented at for long periods of times without being transferred. 95% of everything out there says to not do it.
goldenchild, have you ever let the beer sit on the trub for a month after fermentation has completed? I have at 65f with no ill effects. many others have done the same including palmer. Some brewing thoughts have been changing. Its been found it takes longer than originally thought for organic break down to be detrimental to the taste of the beer.
I’m not saying that you cant do it. He is talking about trying to break the myth about not doing it by doing a experiment where one sits for a extended period of time and one doesn’t. I have let beer sit for quite awhile without any problems that I could taste but I have never had two beers and used one as a control to compare the two.
