Single fermentation????

[Spiker]

Hey everyone,

Been hanging around this site for a while but just recently started to chat and become more involved with my beer at all stages and steps.

Currently do extract kits both from BestCase and Everwood. Im just now trying to be little more creative with it all, and really understanding what it is I'm adding at every step and what it is actually doing,

So im curious to see everyones opinion on this: At the moment I only do a single stage fermentation. I have done many this way and had good results but also have done many by racking into a secondary after the fermentation with good results. I can understand that by using a secondary you may end up with a more clear beer if your doing a lager or something but by using a single stage am I running any risks of off flavours from tannins maybe hanging around too long with everything that has made its way to the bottom of the bucket??

Just good to hear what others think.

[KB1138]

A single fermentation is fine as you're not leaving it for months. Off flavours can develop, but they some time to develop

[Spiker]

right on, yea defiantly not leaving it that long, just two weeks if that.

[chalmers]

Two weeks is totally fine for a single-stage fermentation.

[elreplica]

I definitely agree with the others re leaving beer on the trub. That being said, I usually rack to a carboy to cold crash and clear. If I'm lagering however, I've left my beer in the fermentors for several weeks or months - at temps less than 45F. I have spoiled a few ales leaving them go too long in primary and in the 60F range.

[mthibodeau]

Yeah definitely safe to leave it in primary for 2 weeks or a month, I haven't pushed it much beyond that though