Primary fermentation for over 7 days leads to yeasty taste?

[yushinoka]

Hi,

Just got a Coopers Canadian Blonde and the guy in the shop recommended not leaving it in the primary for longer than 7 days as it will give it a yeasty flavour. is this the case?

Im going away on Sunday for a week and im busy this week so i figured id knock it up tonight and just leave it to ferment away until im back from holiday then bottle...but is this ill advised?

cheers

 

[Runwell-Steve]

You will be fine, I often leave my beers in the fermenter for 2 weeks, sometimes longer and have never noticed a problem.

 

[yushinoka]

You will be fine, I often leave my beers in the fermenter for 2 weeks, sometimes longer and have never noticed a problem.

cool thats what iv been told in general that its fine, seemed odd that he said that but maybe its different with lighter beers like this?

 

[artyb]

i have left mine in a sealed fv, with a lid and airlock for 4 weeks, :shock: .. with no adverse effects,
i usually aim for 3 weeks..

 

[WelshPaul]

Is a second FV often recommended for secondary fermentation?
I've bottle-fermented beer before (which ended up with the properties of champagne!) and am currently brewing 15l of ale, using the same FV for the whole process prior to bottling: would a second FV be worth it?

 

[prolix]

No problems and if the yeast does go after about a month it certainly won't be a yeasty taste :sick:

 

[yushinoka]

No problems and if the yeast does go after about a month it certainly won't be a yeasty taste :sick:

whaddya mean?

 

[bungouk]

i leave mine fermenting for 2 weeks and never had a problem so you should be fine.

 

[Moley]

No problems and if the yeast does go after about a month it certainly won't be a yeasty taste :sick:

whaddya mean?

While everyone else has said that leaving it longer than 7 days is usually a Good Thing (and mine gets 2 weeks in primary), leaving it longer than 4 weeks can be a Bad Thing because when the dead yeasties start decomposing it's not nice.

 

[evanvine]

Racking into a second fermenter really only has any point with an AG brew.
It gets rid of a lot of trub and break material.
Kits should be pretty much gunk free.

 

[Duncs]

No problems and if the yeast does go after about a month it certainly won't be a yeasty taste :sick:

whaddya mean?

While everyone else has said that leaving it longer than 7 days is usually a Good Thing (and mine gets 2 weeks in primary), leaving it longer than 4 weeks can be a Bad Thing because when the dead yeasties start decomposing it's not nice.

I left mine in the FV for 3 weeks, when bottling it had a meaty "hot pot" kind of smell to it that has been put down to the yeast decomposing, I must have caught it in time because the beer (Coopers Canadian Blonde) tasted fine after a couple of months maturing in the bottle

 

[WelshPaul]

No problems and if the yeast does go after about a month it certainly won't be a yeasty taste :sick:

whaddya mean?

While everyone else has said that leaving it longer than 7 days is usually a Good Thing (and mine gets 2 weeks in primary), leaving it longer than 4 weeks can be a Bad Thing because when the dead yeasties start decomposing it's not nice.

So with this in mind, what is the best way to filter these yeasts out when transferring the beer to secondary? Or can it just be bottled/kegged after two weeks in the FV?