Can you ferment to long?
- Thread starter Stoltee
- Start date
brewfun
Grandmaster Brewer
With proper sanitation and handling, the beer is fine. At worst it might've gone sour. Pathogens can't survive even minor amounts of fermentation. No worries.
Mofo
Grandmaster Brewer
I had a pale ale in primary for 10 weeks for similar reasons and it came out fine.
The other respondents know exactly what they are talking about. If you are very careful with your sanitation practices (and temperature control), you can easily get away with 8 weeks in the fermenter in almost all cases.
npg
Apprentice
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- Feb 11, 2014
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2 weeks is plenty for a lager fermented at 6-8 Celsius! If it's high gravity then one might consider pitching with a higher yeast cell count.
A starter defintively helps, so does good aeration of the wort. Maybe you consider adding some yeast nutrients at the end of the boil?
An ale should be done withing a week, two max. If not then one of the above should help (you will get less nasty by-products).
It can remain lingering in the fermenter for longer. But be careful you don't get autolyisis which can have a negative impact on flavour.
Hope this helps
A starter defintively helps, so does good aeration of the wort. Maybe you consider adding some yeast nutrients at the end of the boil?
An ale should be done withing a week, two max. If not then one of the above should help (you will get less nasty by-products).
It can remain lingering in the fermenter for longer. But be careful you don't get autolyisis which can have a negative impact on flavour.
Hope this helps