Aging beer

[mrobinson]

Hi,

I've recently got a Cornelius keg and all the stuff to go with it. and it's great.

I was considering getting a spare, so I could have my next beer ageing while I drink my current batch, but that'll cost me another £65.

Am I safe to leave my next batch of beer in the fermenter after brewing for a long time ( possibly weeks ), or am I then at risk of it going bad?

Is there anything I can do to protect it? Eg: Campden tablets?

 

[MyQul]

Leaving beer on the yeast cake/trub for too long is said to risk autolysis. Basically, dead yeast releasing off flavours into your beer. However I have also read autolysis isn't really a problem for home brewers because as were make such a small amount of beer in comparison with a commercial brewers the amount of dead yeast in a HB Fermenter wont affect things much.

You can get around this entirely however by racking the beer off the trub into a secondary once the beer has finished fermenting . How long are you planning to leave it in the fermenter?

 

[mrobinson]

Leaving beer on the yeast cake/trub for too long is said to risk autolysis.

I'm planning on leaving it the secondary ( after adding finings in the primary ), so there shouldn't be that much yeast left.

How long are you planning to leave it in the fermenter?

It depends how long I take to drink the keg. I'd guess at a few weeks, but I don't know.

 

[MyQul]

Four weeks and you'll be fine (done this myself to clear up a beer full of diacetyl) six weeks plus, I'd be getting a bit jumpy.

Also what beer will you be keeping in the FV?(what will be the ABV% and IBUs?) I'd be happier about leaving 'big' hoppy IPA rather than mild in the FV for a long time. I say this because bacteria and wild yeast will struggle to grow in the low PH/alcohlic environment and hops also have natural antimicrobial properties

 

[mrobinson]

Thanks. It will generally be hoppy IPA type beers.

I think I'll be fine then. I'll make it my new years resolution to not take more than 4 weeks to finish a keg, and I'll get a second cornie in a few months unless I see one outrageously cheap.

 

[MyQul]

Overall, I think you should be ok, no matter how long you leave it in the FV as long as it is sealed/covered well and you don't get unlucky and get some bateria/wild yeast in there - cant think of anything else negative apart from autolysis and infection that you need to take measures against if you want to leave a beer in the FV for a long time

I've read accounts of people keeping no chill cubed wort for six months no problems before fermenting it (of course a no chill cube is both sanized well and sealed well)