Primary Fermentation question

[Monkeyboy]

Hi all,
For various reasons my Coopers European Lager will have been in primary for close to three weeks before I can bottle. Is this too long and will the yeast be eating themselves and spoiling the brew? It has fermented vigorously for just over a week between 17-21 degrees and is now pretty much dormant. I haven't opened the FV to check the brew but gases from airlock smell hoppy and delicious after two weeks. Will it be OK for another week or so???

This is a great resource by the way and to be honest the forum has answered most of my questions and allayed my fears without me having to post, but I'm just a bit nervous about the length of time involved. This is my first proper brew so all advice is welcome...

 

[A T]

You should be fine for another week but get it out as soon as you can. I lost a fermenter not to long ago because i left it 5 weeks

 

[jamesb]

I've just racked one off after 3 weeks and it was fine. Like A(space)T though, I've also "lost" one from leaving it too long. Still bloody drank it though.

 

[jonewer]

Interesting. I have seen people on other boards say that they leave their beer in the fv for 4-5 weeks as a minimum..

 

[jamesb]

Interesting. I have seen people on other boards say that they leave their beer in the fv for 4-5 weeks as a minimum..

It can depend on a few things, including temperature. Some beers may benefit from a bit of light autolysis. Definately not a massive load though otherwise you end up with a rubber like taste which isn't particularly pleasant.