Brewing Master

Question:

I am going away on vac soon and what to brew tonight and leave in primary for 8 days.  Is that too long?

Response:

John,    I agree with you if it is in glass, but if it is in a plastic container it needs to be racked to a secondary carboy.    Also, the reasons for not leaving it in your primary to long are to get the beer out of the trub, so it doesn’t produce a yeasty tasting beer.    Rack to a secondary before leaving Jim Dudley

Response:

writes: – Hide quoted text — Show quoted text – (Stonebrew) writes: John,   I agree with you if it is in glass, but if it is in a plastic container it needs to be racked to a secondary carboy.   Also, the reasons for not leaving it in your primary to long are to get the beer out of the trub, so it doesn’t produce a yeasty tasting beer. I understand the reasoning, but still think the warnings are exagerated.   When I started, I left beer in the primary (in plastic, no less) for upwards of 4 weeks with no ill effects.  One beer was a British Pale, so I would have expected off-flavors to shine through, unable to hide behind dark malts or excessive hopping.  However, it turned out fine: no yeasty taste, no plastic taste. The moral: I think it is probably better to rack from the primary within a week or so, but not mandatory.  Has anyone had real problems with yeast autolysis flavors, or off flavors as a direct result of contact with plastic?  I’d be interested to hear about them.  How long was the beer left in the primary?  Did the flavors disappear?  Was there any other possible source of the flavor?   Rack to a secondary before leaving I think in the original post, the poster was contemplating leaving the beer in the primary for 8 days.  I still think it should be fine. OTOH, it could also be racked early (while still fermenting vigorously), which would have the double benefit of leaving trub behind (can’t hurt) and allowing for the (clean) yeast to be recovered from the secondary. -John Girard —                                    Later,

Interesting. I know this guy who has a half barrel system, has been brewing for 15 years, makes great beer (just give him a recipe), and he ALWAYS ferments in the primary fermenter for 3-4 weeks. He says it actually makes his beer taste LESS yeasty. I don’t do this myself, but I just might try it one day. Dave

Response:

Snip The moral: I think it is probably better to rack from the primary within a week or so, but not mandatory.  Has anyone had real problems with yeast autolysis flavors, or off flavors as a direct result of contact with plastic?  I’d be interested to hear about them.  How long was the beer left in the primary?  Did the flavors disappear?  Was there any other possible source of the flavor?

Most BOP operations in Ontario are based on extract or extract/specialty grain brewing, and follow the same basic procedure of full 50 liter boil, rapid chilling through counter flow, plate heat exchanger to primary fermenter (55 liter plastic "Greif" container). Pitched with rehydrated dry yeast.  Ferment at 65 – 68 F for 7-8 days,  move fermenter to cold room at 32 -35 F for the balance of two week period. Finished beer is then filtered, force-carbonated and bottled/kegged. Beer remains in the same container for the whole duration with no racking. Many of our customers preferred their beer to be left for 2 or 3 extra weeks in the cold room as it gave a "smoother" flavour. In one instance, the beer sat in the cold room, in its plastic container, still on the yeast, for over 2 months and still tasted fine. I presume that at the low temperature involved, yeast autolysis would be at a minimum, but would it also prevent a "plastic" taste being imparted to the beer? Cheers, Ross

Response: