A serious homebrew question


Hey all,
So after a few years hiatus I decided to start homebrewing with some friends. The Saturday before last, we started brewing and put a kit batch of American pale ale into primary fermentation. We brewed at my buddy's house, but he's been out of town for work for the past week, so I haven't been able to go over and start secondary fermentation.
Now, I've read online a few brewers that have said to shy away from secondary fermentation, but that you can let the beer sit in primary fermentation for 2-3 weeks. This allegedly will emulate at least some of the secondary fermentation process and bring some clarity to the beer.
Is this true? Has anyone had experience with this?
Thanks.
Reply to
Russ

So long as air is not allowed to get in, it certainly won't hurt.
I don't understand all this 2nd fermentation stuff anyway. I just ferment it, keg it and drink it. I don't show my beer, so I don't car what it *looks* like.
Cheers,
-- Shill #2
24 beers in a carton. 24 hours in a day. Hmm...?
Reply to
Government Shill #2

"Ranger Steve"
..There is some chance of autolisys (sp?) when the yeast start to ..canabilize each other which can impart some off flavors. I've read ..that you have to keep the beer on the primary for a really long time ..for that to occur so it's probably not a major concern. I've never ..experienced that effect that I know of.
I've mainly used kit concentrates over the years, so my knowledge of artisan brewing is limited. In bread-making, the autolyse method means you mix the flour and water together and let it rest for say, 30 minutes - before you add the yeast.
Obviously 30 mins isn't long enough for any natural flour or wild yeasts to develop (sourdough takes a couple of days, for flour yeasts to develop). Q. At what stage in the brewing or preparation, does autolyse occur? Is autolyse a deliberate action, or is it something that happens, at the beginning or end of the brew-cycle? TIA.
Bertie
Reply to
Bertie Doe
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It's not something you want to happen. I believe it takes many weeks for it to occur. The yeast have to run out of fermentable sugars before they turn on each other.
Reply to
Ranger Steve

.It's not something you want to happen. I believe it takes many weeks .for it to occur. The yeast have to run out of fermentable sugars .before they turn on each other.
I suppose if you knew it was going to happen, you could add something to kill the yeast?
Reply to
Bertie Doe

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