First time brewing--fermentation ?

Discussion in 'Homebrewing' started by om_at_me_brew, Sep 6, 2013.

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  1. om_at_me_brew

    om_at_me_brew Initiate (0) Sep 6, 2013

    hi! it's my first time brewing and because i live in a tiny apartment in nyc, i created my brew at my parents house in ct. something came up this weekend and i'm unable to get home. i brewed the beer (basic golden ale) 6 days ago and the plan was to bottle it this weekend. since i cannot get home is it alright to leave the beer for one more week or does it need to be taken off the spent yeast? i was told by a friend it could create a sulfur taste if it sits a week longer.

    can it go another week fermenting?

    thanks!

    kw
     
  2. jncastillo87

    jncastillo87 Initiate (0) Jan 27, 2013 Texas

    Its fine .. most people ( including myself ) ferment for 2 weeks or longer. Dont worry about the sulfur or anything else. Leaving the beer on the yeast will actually help clean up and clarify the beer. As long as its not in the sunlight or getting to warm then you are all good.
     
    JrGtr likes this.
  3. udubdawg

    udubdawg Initiate (0) Dec 11, 2006 Kansas

    just curious - how's your friend's beer?

    ...yeah, leave it. two more weeks would be great.
     
    MADhombrewer likes this.
  4. om_at_me_brew

    om_at_me_brew Initiate (0) Sep 6, 2013

    cool, thanks! makes me feel much better, he acted like i was a bit ridiculous to not change it out. and to be clear, it's fine that i haven't syphoned it off into the bottling bucket? totally good to sit in the fermenting bucket?

    appreciate it!
     
  5. jncastillo87

    jncastillo87 Initiate (0) Jan 27, 2013 Texas

    Yup, not only is it ok to leave it, its actually better that you do.
     
  6. om_at_me_brew

    om_at_me_brew Initiate (0) Sep 6, 2013

    like an absolute dream. thanks again!
     
  7. jmw

    jmw Initiate (0) Feb 4, 2009 North Carolina

    One week in the primary is really kind of minimal. I would only bottle after a week if I were able to check the gravity and make sure that it's finished. Even then, as jncastillo says, leaving it longer will allow the yeast to clean up natural and inevitable compounds that are produced by the fermentation process itself, compounds that can create some pretty nasty off-flavors. I think your friend might be being a little pushy. It would take quite a while for the yeast to die and begin to rupture (autolysis)--you're talking months probably. I generally don't even think about transferring from a primary until after 2 weeks, and wouldn't bat an eye at 3 weeks.
     
  8. VikeMan

    VikeMan Grand Pooh-Bah (3,067) Jul 12, 2009 Pennsylvania
    Pooh-Bah

    You have already received good advice here. My advice would be to not listen to anything your friend says. Sulfur?
     
    ipas-for-life and Eriktheipaman like this.
  9. inchrisin

    inchrisin Pooh-Bah (2,013) Sep 25, 2008 Indiana
    Pooh-Bah

    I usually don't even peek for a month. Then I keg. Sulfur is usually a smell (rotten eggs) that yeast kick off as they ferment. Afterwards, the yeast and that smell clean up.
     
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