Beer Sitting in Carboy for extended time

[Missing Link]

Hello,

I brewed a honey IPA a few weeks ago and it has now been sitting in the secondary for 2 1/2 weeks longer than intended due to a busy schedule of late. How will that effect the beer? It was dry hopped in the secondary.

Thanks in advance for the help.

[Bugeater]

Short answer: the beer will be fine. I routinely leave my beers in primary anywhere from 2-4 weeks (depending on OG) and skip secondary altogether. You don't need to worry about problems with leaving your beer in secondary unless you go for something like 5 or 6 weeks after racking from primary.

I skip secondary for a couple reasons. One is that too many times folks will rack to secondary too soon and then gripe about low attenuation and/or esters. Extra time on the yeast will clean up most of those esters and will get those last couple gravity points even though it looks like fermentation has stopped. If you do rack to secondary, I recommend at least 10 days in primary (more if a big beer). The "rule of thumb" about one week in primary and one week in secondary is a bunch of hogwash. Beer works on it's own schedule, not yours. Rack it when it is ready, not just because your calendar says it's time.

The second reason is that I'm lazy. One less carboy to clean (unless I have to rack early so I can reuse yeast) and less chance on contamination. I keep enough beer on hand at any given time that I don't have to get into a rush to get beer kegged to drink.

Wayne

[siwelwerd]

+1 to everything Bug said (except, he might be just a bit lazier than me ). Has your beer been sitting on the dry hops for 2 1/2 weeks? If so, that could lend to a grassy and/or vegetal flavor. If not, RDWHAHB

I skip secondary for a couple reasons. One is that too many times folks will rack to secondary too soon and then gripe about low attenuation and/or esters.

Diacetyl is another one I see/hear a lot. Most of these problems can be tasted at the time you rack, so if you insist on a secondary always taste before transferring.