4 Nov
2004
4 Nov
'04
2:56 p.m.
Some interesting discussion from our friends in the (other) Windy City.
c,
j
----- Forwarded message from Jeff Sparrow <jeffsparrow(a)EARTHLINK.NET> -----
Date: Thu, 4 Nov 2004 12:40:22 -0600
Reply-To: Jeff Sparrow <jeffsparrow(a)EARTHLINK.NET>
From: Jeff Sparrow <jeffsparrow(a)EARTHLINK.NET>
Subject: Re: Yeast in secondary
To: CBS-HB(a)LISTSERV.UIC.EDU
In-Reply-To: <20041104182554.68302.qmail(a)web60406.mail.yahoo.com>
Precedence: list
If you transfer it you will may never hit your desired attenuation. You
can leave the amount of yeast commonly found during the secondary
fermentation of most Belgian beers (or others with high starting
gravities) for months. Autolysis occurs when yeast no longer have any
fermentable sugars on which to feed. That doesn't sound like your
situation. Transfer/bottle when the gravity dictates it will ferment no
further. Overall, transfer beer as little as possible. Oxidization is
probably a bigger concern than autolysis.
~jcs
Paul Zelenski wrote:
How long can you leave a beer in a
"secondary" if
there is yeast at the bottom?
I brewed a Saison, which I left in primary for about 2
weeks, then I transferred it to a secondary. Since the
Saison yeast is slow to attenuate, I didn't find it
surprising that it continued to ferment. It has been
in the "secondary" now for about 5 weeks, but it still
has signs of active fermentation (small bubbles rising
and airlock bubbles every 10-20 seconds). I am worried
that if I leave it longer I will get off flavors form
the autolysis of the yeast sediment at the bottom. Is
this a valid worry? Should I transfer it again?
Thanks,
Paul Z
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