primary for 4.5 weeks?

Discussion in 'General Brewing Discussions' started by oliver, Dec 14, 2015.

  1. oliver

    oliver Well-Known Member

    Joined:
    Sep 21, 2015
    Messages:
    959
    Likes Received:
    371
    Trophy Points:
    63
    Occupation:
    LHBS owner
    Location:
    NOLA
    It should be alright to leave a beer in the pimrary for over 4 weeks, right?

    i'm itching to brew. but i've been planning on leaving town and not being able to attend to anything while i'm away. But i figured i'd brew a batch tomorrow, leave it in some glass, come back and bottle it. I can't imagine anything will go wrong??
     
  2. wolfie7873

    wolfie7873 Member

    Joined:
    Aug 28, 2013
    Messages:
    109
    Likes Received:
    3
    Trophy Points:
    18
    Location:
    Cary, NC
    I'd be more worried about temperature being maintained while I'm not here or having a blowout than I would be about anything related to autolysis.
     
  3. oliver

    oliver Well-Known Member

    Joined:
    Sep 21, 2015
    Messages:
    959
    Likes Received:
    371
    Trophy Points:
    63
    Occupation:
    LHBS owner
    Location:
    NOLA
    it's in a temp controlled freezer unit. so, barring any power outages, i feel like going for it.
     
  4. Head First

    Head First Well-Known Member

    Joined:
    Dec 22, 2012
    Messages:
    2,254
    Likes Received:
    2,455
    Trophy Points:
    113
    Location:
    Back in the mountains
    Happy Holiday's and fresh beer when you get home? Can't beat that!
     
  5. oliver

    oliver Well-Known Member

    Joined:
    Sep 21, 2015
    Messages:
    959
    Likes Received:
    371
    Trophy Points:
    63
    Occupation:
    LHBS owner
    Location:
    NOLA
    Cheers to that.

    talking out loud here, my partner is too caught up with real life, i'm mashing as i type this. Running a bit high. Timer says 39 min left, and i've had the burner off the whole time, and now moved the kettle off to different spot with the lid on. See if that keeps temp down around 150 a little better, instead of 160... Brewing a (hopefully) 10% belgian tonight.
     
  6. oliver

    oliver Well-Known Member

    Joined:
    Sep 21, 2015
    Messages:
    959
    Likes Received:
    371
    Trophy Points:
    63
    Occupation:
    LHBS owner
    Location:
    NOLA
    if anyone reads this, it's too late.

    but, didn't want to start a new thread, if hop pellet dust is getting stuck to my little plastic bowl container that i measure them in, is there a good way to get that into the boil? just i rinse with a few drops of water and chuck it into the boil?
     
  7. jmcnamara

    jmcnamara Well-Known Member

    Joined:
    Aug 29, 2012
    Messages:
    2,457
    Likes Received:
    1,947
    Trophy Points:
    113
    Gender:
    Male
    Location:
    Rosedale, MD
    Either that or dip it into the wort a bit to rinse it off.
    But I don't think a bit of dust will make or break the recipe, unless you're doing a really small batch
     
  8. Nosybear

    Nosybear Well-Known Member

    Joined:
    Jul 16, 2012
    Messages:
    9,387
    Likes Received:
    6,618
    Trophy Points:
    113
    Location:
    Aurora, CO, USA
    And now it's' time for....

    RDWHAHB. Hop dust is below the measurement error of your scale, likely. And a four-week primary will merely save you the trouble of racking to secondary. Remembering back on the obsess-over-every-detail days, I appreciate where you're coming from but a couple tenths of a gram aren't important, nor is the time your beer sits on its yeast cake as long as you don't leave it for months. Relax, guys! We do this for fun!
     

Share This Page

arrow_white