How long in secondary fermentation???

You really need to use a hydrometer. It is a great learning tool. You don't have to use it forever but it will help you figure out where your beer is in its progress. The basic rule is to bottle when you get the same hydrometer reading three days in a row. I usually know about what my beers specific gravity should be so when it approaches that reading I begin watching the air lock. When there are no more bubbles for three days I bottle. I have also left wort in the secondary for up to 4 months with little or no ill effects. Some times it is hard to find time to bottle. There is no given amount of time that a wort should stay in the secondary. Some brews take off fast and are done in a week. I have had others take three weeks and longer. Depends on a lot of factors.

Doug

I believe that there shouldn't really be a need for a hydrometer, during the secondary (conditioning) phase. All fermentation should have already finished. Any activity within the secondary, should be excess CO2 that was disturbed during transfer.

I have found out that the minimum amount of time within the secondary is "until the beer falls clear". However, typically you're looking at 2 weeks, and can be longer if you want. However, if longer (according to John Palmer's "How To Brew") an addition of fresh yeast may be required, in order to achieve proper carbonation.

Doug is the guy to listen to.

As far as "conditioning" my understanding is "conditioning" is the carbonation process in homebrewing, requires bottling with priming sugar. Anylthing else would maybe "aging", one of these regulars can explain that stuff.

Brew on brother! SW US desert

Conditioning is not synonimous with carbonating. When you take an ale, rack it to secondary then stick it in the refrigerator for a few weeks, you are cold-conditioning it. It is not carbonating in the fridge because the low temps cause the yeast to go dormant, AND you have an air lock in place allowing any gas produced to exit anyway.

OK, not "aging" "cold-conditioning" I knew someone would have an explaination!

Avery

Brew on brother! SW US desert

From all the literature I've seen, 4 weeks of conditioning time is the minimum. You can condition in the bottle as long as the bottles are stored cold < 40 degrees. The longer you can wait, the better the beer gets. I even condition my ales when I have the time (and patience). Since I keg, my beers auto-condition in the cornies while I drink. The best of both worlds.

I just brewed a Munich Helles and a Maibock (a little late) and will condition them at least 4 to 6 weeks in the secondary before kegging.

Brew On!