Yeast time in fermenter

[leojez]

Hello,

I'm following a recipe for a NEIPA which says to keep the beer in the fermenter for 28 days (Vermont Ale yeast).

I usually leave for 2 weeks top. As I don't have a conical fermenter and can't dump the yeast, will this cause issues if left with the yeast for so long? What is the reason for fermenting for so long?

Thanks!

 

[Fil]

No problems at all, If left for 5 or 6 months the risks of a taint from autolysis or cannibalistic yeast will increase, but even then its not a sure thing.


the reasons?? could be one of many, the beer may benefit from the yeasts full capacity for attenuation(#1 guess whats the OG and expected FG?), the dry hop additions may need a good steep, the clarity may benefit from the extra sitting time, the residual grain flavour may need a degree of maturity that only time in the fv can guarantee.

 

[Simonh82]

Whilst there are potential reasons a beer may benefit from longer bulk maturation, I think for a NEIPA the sooner you boytle/keg and get drinking the better. This is a style that relies so heavily on fruity hop flavours which fade so quickly, that any extra time in the fermentor will not help this beer in my opinion.

I recently made a red ale with a NEIPA style hop regime. One week after bottling it smelt intensely of peaches. 3 weeks later it is still hoppy but the delicate peach aroma has gone and the hop aroma is generally much less prominent.