Single Stage Fermentation

[Pugs13]

Hello,
I was curious to know if it is fine to do single stage fermentation in a regular carboy? I want to cut back on the secondary or transfering as it seems to have more risks involved with contamination. How long can the beer sit on the yeast cake until it really starts affecting the taste or character of the beer? I have heard of brewers letting it sit for up to 4 weeks with no problems, some even dry hop or use oak cubes without a secondary. Anxious to get your thoughts. Thanks

[TheDarkSide]

I believe you'll find that most people are doing a primary fermentation only these days without any issues. I dry hop in the primary if I don't plan to reuse the yeast. A secondary would be useful if you were going to add fruit to the beer or plan on reusing the yeast.

Personally, 4 weeks would be the limit for me on the yeast cake, even with a lager. I'm not sure if it will affect it going longer, but I'd hate to risk it.

[Dirk McLargeHuge]

I believe you'll find that most people are doing a primary fermentation only these days without any issues. I dry hop in the primary if I don't plan to reuse the yeast. A secondary would be useful if you were going to add fruit to the beer or plan on reusing the yeast.

Personally, 4 weeks would be the limit for me on the yeast cake, even with a lager. I'm not sure if it will affect it going longer, but I'd hate to risk it.

+1, although I have gone up to six weeks without problems.

[Pugs13]

So you are saying for even a low gravity stout, let's say 4.3%, that four weeks is enough time to finish out and keg up.

[spiderwrangler]

I've done 14 weeks on a Belgian on the yeast before... came out similar to Delerium T.

[Dirk McLargeHuge]

So you are saying for even a low gravity stout, let's say 4.3%, that four weeks is enough time to finish out and keg up.

More than enough. I generally ferment beers like that for two weeks.

[Pugs13]

So you are saying for even a low gravity stout, let's say 4.3%, that four weeks is enough time to finish out and keg up.

More than enough. I generally ferment beers like that for two weeks.

Perfect..Thanks...I usually throw in some oak cubes after fermentation that is why I go a little longer...I am really diggin the 1 stage fermentation...

[Dirk McLargeHuge]

So you are saying for even a low gravity stout, let's say 4.3%, that four weeks is enough time to finish out and keg up.

More than enough. I generally ferment beers like that for two weeks.

Perfect..Thanks...I usually throw in some oak cubes after fermentation that is why I go a little longer...I am really diggin the 1 stage fermentation...

It's perfect for lazy s like me.