Is it possible to leave a brew in the fermenter too long? I've read that:
Q: Why is my beer flat? A: There are a few possibilities, first check that the bottles have been stored above 18°C for at least a week. If not move them to a warmer place and wait another week to see if that improves things, but be careful not to let the bottles get too hot as that could kill of the yeast. Other possible causes include
- Too little sugar added to the bottles.
- Leaving the brew in the fermenter too long after the completion of fermentation.
- Not enough yeast in the bottle due to filtering or excessive use of finings.
- Faulty crown seals. on the macs website at:
Some of the posts here suggest that it's OK to leave the brew for 10-12 days after fermentation stops, another post suggests to rack the beer to a secondary and leave for a week. According to macs this will contribute to a flat beer - or are they just making things up?
Cheers T
Compulsive, neurotic, antisocial. manic depressive, paranoid, psychopathic, schizophrenic ... But Basically Happy