brewlove 0 Posted May 4, 2011 Hi guys, Sorry I haven't been posting as much, life has been hectic, but a good kind of hectic. Unfortunately I haven't had as much time to devote to bottling my beer so I have a batch of Jamaican Ale that has been in the fermenter since the last week of March. Have I let it go too long? Will the extended time in the fermenter help or hurt it?Thanks!! Share this post Link to post Share on other sites
GWCR 0 Posted May 4, 2011 Should still be fine, and the yeast definitely had the time to finish things up. Since you are pushing 6 weeks, I would bottle as soon as you can. Share this post Link to post Share on other sites
BrettC 0 Posted May 4, 2011 I have a batch in one of my kegs that is currently approaching the 4 week mark and if it isn't ready by this weekend, I am going to rack it to a secondary just to be safe.I think you'd be ok @ 6 but I agree with GWCR....get that bottled ASAP! Share this post Link to post Share on other sites
Guest System Admin Posted May 7, 2011 Does bottling asap have to do with the yeast left available to turn the priming sugar into carbonation? Share this post Link to post Share on other sites
BrettC 0 Posted May 9, 2011 Paddy OBrewski wrote:Does bottling asap have to do with the yeast left available to turn the priming sugar into carbonation?I don't believe so. I believe the real problem is you could develop an off taste from having your beer sitting atop all that sediment/dead yeasties. Share this post Link to post Share on other sites
Screwy Brewer 61 Posted May 9, 2011 If you managed to maintain the correct temperature range during the fermentation you will be fine. Share this post Link to post Share on other sites
myndflyte 2 Posted May 9, 2011 Paddy OBrewski wrote:Does bottling asap have to do with the yeast left available to turn the priming sugar into carbonation?You can cold crash the beer and still have enough yeast left to carbonate. As someone said already, it's all about possible off flavors from sitting on the yeast so long. Share this post Link to post Share on other sites
Tabasco 5 Posted May 11, 2011 myndflyte wrote:Paddy OBrewski wrote: As someone said already, it's all about possible off flavors from sitting on the yeast so long.yah, the trub breaks down and puts stinky flavors out. Share this post Link to post Share on other sites
Guest System Admin Posted May 11, 2011 Listen to Podcast #15 for the answer to "how long it too long?" That question is anwered about 3/4ths of the way through. Share this post Link to post Share on other sites
VTMoJo 0 Posted May 16, 2011 Anyone happen to have a table of contents for the podcasts? Not that I'm lazy, just in a spot where I can't access itunes and search all by my onesie Share this post Link to post Share on other sites
VTMoJo 0 Posted May 16, 2011 thank you-- didn't realize that podcast = MB radio Share this post Link to post Share on other sites