Beer Neglect

Hey guys,

Just wanted to know what I may be looking forward to after neglecting the primary fermentation on my latest ale. I procrastinated on transfering my beer to the secondary fermentation vessel for a couple of days. It ended up staying on the yeast for about 16 days at around 72 Deg F. The yeast activity stoped after about seven days. I've read things about this causing funny flavors. If so do you think I'll have to do a longer or colder or different secondary than usual?

Up to date most of my fermentation schedules have been like this: 10day primary 10day secondary 5-7 days in a third all at the same temp. After 5-7 in the third I usually put the third into a fridge for a day or two (about

45 Deg F) then tranfer to my Corny and force carbonate. I try to do all my fermentation in glass carboys but if I have too much beer at once I sometimes use the Corny's with shortened output tubes. I will soon be getting temperature control but I currently still use that good ol closet in the spare room. So I only have the choice of 70 Deg closet and the warmest my fridge will keep is 45 Deg F.

Any advise is appreciated as usual and let me thank you ahead of time.

-Dono

Reply to
Dono
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Don't worry about it. Everything will be fine. A few days more in the primary shouldn't hurt a thing.

-- Dave "Just a drink, a little drink, and I'll be feeling GOOooOOooOOooD!" -- Genesis, 1973-ish

Reply to
David M. Taylor

At the very least, bottle or keg it and taste it... it will let you know if, under your conditions, with the ingredients you used whether to never do it again or to make it a repeat performance. C'mon man, you've babied it this far... at least try it...

This is the life of the home brewer-- live and learn. You can read all the books you want but until you try it with your setup you will not know your own boundaries/tastes (let's remember that the Belgians like rotten beer and charge about 5 - 10x over "normal beer"-- what else is a Lambic but beer gone wild!!???????)

Reply to
Yagottawundah

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