"Dono" <nuno@bidnes.org> a écrit dans le message de
news:Qryub.6715$KO7.55874776@newssvr21.news.prodigy.com...[color=blue]
> Hey guys,
>
> Just wanted to know what I may be looking forward to after neglecting the
> primary fermentation on my latest ale. I procrastinated on transfering my
> beer to the secondary fermentation vessel for a couple of days. It ended[/color]
up[color=blue]
> staying on the yeast for about 16 days at around 72 Deg F. The yeast
> activity stoped after about seven days. I've read things about this[/color]
causing[color=blue]
> funny flavors. If so do you think I'll have to do a longer or colder or
> different secondary than usual?
>
> Up to date most of my fermentation schedules have been like this: 10day
> primary 10day secondary 5-7 days in a third all at the same temp. After[/color]
5-7[color=blue]
> in the third I usually put the third into a fridge for a day or two (about
> 45 Deg F) then tranfer to my Corny and force carbonate. I try to do all my
> fermentation in glass carboys but if I have too much beer at once I
> sometimes use the Corny's with shortened output tubes. I will soon be
> getting temperature control but I currently still use that good ol closet[/color]
in[color=blue]
> the spare room. So I only have the choice of 70 Deg closet and the warmest
> my fridge will keep is 45 Deg F.
>
> Any advise is appreciated as usual and let me thank you ahead of time.
>
> -Dono
>[/color]

I'm a kind of procratinating brewer (too hot in summer and too many thing to
do in winter) and rarely transfer to secondary before 10 days (3 weeks
once). I brewed some kit before and now brew from extract and specialty
grains (procratinating again before going full grain) and i know that
leaving beer for too long on turb and dead yeast cell may cause off flavor
but never had been able to taste it yet (i'm no expert taster).

Go for it and if it's not perfect it will still be better than regular
megabrew beers that taste water and not much more.
--
Altair (:-o)>=®
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