How long is ok in primary?

[lewis1981]

What is the absolute longest you can keep a brew in the primary. I have a brew still to keg and its on its 11th day in the primary. The reason for this as I wont get my bottle of CO2 until tomorrow so i cannot put it in my corny yet. Will my brew be ok if i wait unit tomorrow or maybe even wednesday if i dont get chance to transfer it tomorrow. It is currently under an airlock but dont want bad flavours, i am hoping it tastes good and it should be alot clearer when transferred.

thanks

[Nermal]

I think you should be ok up to 2 weeks. I normally leave mine on the primary for 7 days and then rack to my secondary with a bottling tap on it for another 7 days before bottling.

[awalker]

Two weeks is my limit, unless something comes up

But BYO recently did a report last month

It basic said you could extend the time on the yeast for up to six weeks IIRC
It would have an impact on the beer flavour but it would be minimal, depending on the yeast!
More info here
http://www.basicbrewing.com/index.php?page=radio May 28, 2009 - BBR-BYO Experiment Results

So another week will do no harm at all I would say

[Capped]

11 days,no problem whatsoever,so long as you've kept the lid on once initial fermentation has subsided. I bottled some ale Friday just gone,after 13 days in the FV. Today,3 days later it's 100% clear and with just a trace of sediment. Try getting that by bottling/casking sooner! And yes,I know from experience that it will have carbonated perfectly!

[flything]

Last beer I did was in the primary for two weeks, then onto a waiting solution of corn sugar in a bottling bucket and into bottles. Firm advocate now (after tasting the first beers I've now done this way) of not bothering with a secondary unless I'm dry hopping, reducing oxidisation is the main reason.

[Parva]

I only ever primary mine, I've never bothered with going to secondary and aim for around the 10 day mark. I did once leave one for 16 days and it seems to have taken some 'fruity' flavours along with it last time I tried. It's not off but it's not right. I'm just leaving it in the keg for an extended amount of time in the hope that it dies back a little. To describe it it tastes a bit like Hoegaarden which in itself is a lovely beer (for me) but it's not right in a bitter. It's still drinkable and will be used whether extended maturing helps fix it or not, it's just not right.

10 days is now what I always aim for though it would probably be ok at 14 but I wouldn't go beyond that unless you're chilling it after fermentation is complete.

[lewis1981]

i will be getting my pub gas bottle tonight so no need for priming sugars in the corny as i will force carbonate and purge any oxygen out the headspace.

[lewis1981]

i have finally kegged my beer after 13 days in the fermenter. it is really clear, but i have filled 4 bottles and put some priming sugar in. will it condition with the sugar as the beer looks clear and i'm worried when i come to open them that they will be flat and not carbonated as cant see any yeast there.

[6470zzy]

I have had beer in the primary many, many times for 4 weeks without any adverse conditions arising.

Cheers

[lewis1981]

what i am asking now is will my beer carbonate in the bottles as it is so clear or will it be flat and not condition.

[flything]

Some people will tell you that given enough time there will always be yeast in the beer that will carbonate the beer, that said I think you want beer to condition quickly; the yeast will consume some of the oxygen in the bottle which will help stave off oxidation and staleing. If you've left the beer for some weeks in primary or secondary, or it's a particulary high OG beer then I think you'd be wise to add a qtr of a packet of rehydrated dry yeast to the bottling bucket along with any sugars before racking the beer on top of it.

[Capped]

I suppose it depends on what you mean by 'really clear'. I bottled my last lot on Friday just gone after 13 days in the FV. Obviously it wasn't star-bright when it went into bottles. Surely there'd be zero chance of carbonation if it was. But just 3 days later on Monday this week,it was indeed star-bright. Nottingham yeast,60g of priming sugar distributed across 32 bottles. I sampled it yesterday (mmm,nice) and it was carbonated just right. As it had fallen crystal clear by then,the level of carbonation will stay as is,or increase so glacially slowly that it'll have long been supped before I'd notice. Guess you're gonna find out soon,anyways! Anyone remember beer-kits from their early days,and bottling way,way too early? Ending up with something like soup in the bottle,taking forever to get anything like clear,half an inch of sediment and outrageously gassy? Ugh. Sorry to say it took me ages to realise that the longer in the FV the better - up to a point,obviously,and don't lift the lid at all once vigorous fermentation has subsided! For me,10 days minimum (summer),and happily 3 weeks in winter. I haven't had one bottle that's failed to carbonate satifactorily,yet.

But as flything's just said,if it is really,really clear and you want it in a hurry or are in doubt,maybe that's the way to go if this lot isn't up to scratch,carbonation-wise. Ya live and learn!

[chris_reboot]

good advice capped.

I have been thinking about this recently too, but I think you've all convinced me that I'm too eager to keg as soon as FG is reached. I did accidentally leave AG#2 in the FV for longer than I would normally due to wife in hospital (having baby!) so it was almost 2 weeks, and perfectly clear. I thought I wasn't going to get away with it, and went ahead anyway, primed as usual, and whatd'ya know, it worked out great.

You've sold me!

[TC2642]

I usally leave my beers in primary for two weeks with no ill effects. I have left my Xmas porter in for nearly a month but that's because the bugger hasn't got a low enough final gravity yet.

[Lagrene]

Do you have to prime and if you don't should it be bottled sooner?