RaymondMillbrae
Apprentice
- Joined
- Dec 21, 2018
- Messages
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Got a question that I have been thinking about.
I notice that when making porters and stouts, people place the wort in the primary, add the yeast, then wait.
Once the yeast has completed it's job, and the alcohol and the CO2 have been produced (no more krausen production), they let it sit for a while. (Or place it in a secondary, add a few tasties, and let it sit for a while).
So my question is this...Why do some folks let it sit two weeks, three weeks, or four weeks more?
What is the factor in letting it sit two weeks, and not three weeks? Or three weeks and not four weeks more?
After this waiting period it gets placed in the fridge, flat, for two days. THEN I will carbonate it with CO2, and finally put it on beer-gas after that.
So my question...again.
What determines how long you let the stout or porter sit after the yeast have done their job?
Thanks.
I notice that when making porters and stouts, people place the wort in the primary, add the yeast, then wait.
Once the yeast has completed it's job, and the alcohol and the CO2 have been produced (no more krausen production), they let it sit for a while. (Or place it in a secondary, add a few tasties, and let it sit for a while).
So my question is this...Why do some folks let it sit two weeks, three weeks, or four weeks more?
What is the factor in letting it sit two weeks, and not three weeks? Or three weeks and not four weeks more?
After this waiting period it gets placed in the fridge, flat, for two days. THEN I will carbonate it with CO2, and finally put it on beer-gas after that.
So my question...again.
What determines how long you let the stout or porter sit after the yeast have done their job?
Thanks.