xchris.carterx
Apprentice
- Joined
- Jan 16, 2014
- Messages
- 5
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Hello all,
I'm hoping to get some insight into avoiding a problem I've had sometimes in the past. When brewing the average IPA, sometimes I run into this yeasty off-flavor. In doing research today, I'm seeing both advice to prolong primary fermentation to 3-4 weeks (up from the 2 I normally do) to ensure flocculation... But I'm also seeing warnings about leaving the beer on the yeast trub for too long.
Where is the balance here? Or is it beer dependent? Is 3 weeks primary 1 week secondary the best answer?
Thanks for any and all input!
Chris
I'm hoping to get some insight into avoiding a problem I've had sometimes in the past. When brewing the average IPA, sometimes I run into this yeasty off-flavor. In doing research today, I'm seeing both advice to prolong primary fermentation to 3-4 weeks (up from the 2 I normally do) to ensure flocculation... But I'm also seeing warnings about leaving the beer on the yeast trub for too long.
Where is the balance here? Or is it beer dependent? Is 3 weeks primary 1 week secondary the best answer?
Thanks for any and all input!
Chris