Join Date: Jan 2010
Location: Portland Oregon
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Wow, never fermented in a secondary that long; usually only until the yeast quits popping, then no more need to keep in secondary fermenter. It won't get any better from there. So, I usually ferment in primary bucket for a week, then transfer out the beer into a sanitized secondary fermenter (leaving all the sludge behind) and let her go until there's no more action.
Then, I put in a sanitized keg and put under CO2 pressure, and let it get happy for a couple of weeks, 1 week minimum.
I'd be interested in hearing how your batches are doing jstark. I've kept kegged beer for up to a year under pressure, and it was still good, actually quite good.
It was a Black Butte Porter clone.
Normally, beer doesn't last that long around here.
Water is Life
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