I have a batch of IPA I racked to secondary a few weeks ago. How long can
I safely keep it in secondary. It is in a dark cool(60 degrees)
environment

Craig

Some of my best brews where in secondary for many months. As long as you
maintain the airlock you will have no problem.

If you plan on bottle conditioning after such a long secondary you will
need to add some fresh yeast along with your priming sugar.

BobH

NewsGroup wrote:[color=blue]
> I have a batch of IPA I racked to secondary a few weeks ago. How long can
> I safely keep it in secondary. It is in a dark cool(60 degrees)
> environment
>
> Craig
>
>
>[/color]

I just took a small sample to test and it is good, but it could stand a
little more hoppy
taste. Im thinking of tossing in another 1 oz of hops for another 2
weeks. do you think I should toss in some yeast also?

Thnaks

Craig

"BobH" <BobH@woh.rr.com> wrote in message
news:47af5a73$0$8677$4c368faf@roadrunner.com...[color=blue]
> Some of my best brews where in secondary for many months. As long as you
> maintain the airlock you will have no problem.
>
> If you plan on bottle conditioning after such a long secondary you will
> need to add some fresh yeast along with your priming sugar.
>
> BobH
>
> NewsGroup wrote:[color=green]
>> I have a batch of IPA I racked to secondary a few weeks ago. How long
>> can I safely keep it in secondary. It is in a dark cool(60 degrees)
>> environment
>>
>> Craig
>>
>>[/color][/color]

On Sun, 10 Feb 2008 11:58:40 -0600, NewsGroup wrote:
[color=blue]
> I have a batch of IPA I racked to secondary a few weeks ago. How long
> can I safely keep it in secondary. It is in a dark cool(60 degrees)
> environment
>
> Craig[/color]

I would say that a couple of months are no problem. Depending on the
style of beer, and your sanitation levels, even longer could be just fine.

But I will add a cautionary note. An IPA that I made managed to stay in
secondary for about 4 months, as I was lazy from weekend to weekend when
I really should have kegged it. When I finally got around to kegging...
well... It was terrible. I believe that autolysis set in. It could be
other things as well. Rotten vegetables with a nice side of burnt
rubber. It's the only batch that I really just couldn't stomach. It
tasted fine when I tested it's gravity only 1 month into secondary.

Now it's just drain cleaner.

Don't leave it for too long, in secondary, if you can help it. A couple
of months at most. Longer than that... It might be ok... but it might
be drain cleaner.

For smaller time scales... RDWHAHB. :)

--
Lafe

// Remove all hyphens to reply by email //

[wild]

[QUOTE=NewsGroup;14986]I have a batch of IPA I racked to secondary a few weeks ago. How long can I safely keep it in secondary. It is in a dark cool(60 degrees) environment[/QUOTE]

If you have the beer in glass, you can let it sit for several months. If it's in a plastic bucket, I wouldn't leave it more than 2 months.
Since you're fermenting at 60°F, autolysis shouldn't be an issue at all. I've secondaried beers for 8 months in glass at 70°F without issues.

[QUOTE=NewsGroup;14988]I just took a small sample to test and it is good, but it could stand a little more hoppy taste. Im thinking of tossing in another 1 oz of hops for another 2 weeks. do you think I should toss in some yeast also?[/QUOTE]

Any hops tossed into secondary will be aroma only. It won't add to taste. No need for a yeast addition.

Good luck,
Wild

On Mon, 11 Feb 2008 01:57:35 -0500, wild
<wild.34lts8@usenet.breplus.com> wrote:
<snip>[color=blue][color=green]
>> I just took a small sample to test and it is good, but it could stand a
>> little more hoppy taste. Im thinking of tossing in another 1 oz of
>> hops for another 2 weeks. do you think I should toss in some yeast
>> also?[/color]
>
>Any hops tossed into secondary will be aroma only. It won't add to
>taste. No need for a yeast addition.[/color]
<snip>
===============
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-------------------------------------------
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must expect new evils:
for Time is the greatest innovator: and
if Time, of course, alter things to the worse,
and wisdom and counsel shall not alter them to the better,
what shall be the end?

Francis Bacon (1561-1626), English philosopher, essayist, statesman.
Essays, "Of Innovations" (1597-1625).

NewsGroup wrote:
[color=blue]
> do you think I should toss in some yeast also?[/color]


Nope...no point to it.

------->Denny

--
Life begins at 60...1.060, that is.

[Scott1419]

Being new to the home brewing scene, I have a couple of questions about secondary fermentation.

Can the beer be simply siphoned to the second carboy or does exosure to air hender the taste or action.

Also does the temperature need to be cooler in this stage.

thanks for your comments

Scott

[lyzF5oSm]

halo, delivers you the best sourceradix.com/m/f27.html

[smurfjuice]

[QUOTE=Scott1419;15525]Being new to the home brewing scene, I have a couple of questions about secondary fermentation.

Can the beer be simply siphoned to the second carboy or does exosure to air hender the taste or action.

Also does the temperature need to be cooler in this stage.

thanks for your comments

Scott[/QUOTE] yes it can scott. just avoid splashing the bejeebers out of it.
don't want to aerate it. you can keep the 2ndary pretty much at the same temp as primary. now if you see one, pick up an autosiphon. 'bout $10.00.
best investment i have ever made. no more suckin' on the hose.. Jim..