Hip Hops Posted June 13, 2007 Share Posted June 13, 2007 After fermenting has stopped, is there any benefit in leaving the brew for a few more days before bottling?... experienced drinker...inexperienced home brewer Link to comment Share on other sites More sharing options...
PB2 Posted June 14, 2007 Share Posted June 14, 2007 When you say "fermenting has stopped" I will assume you mean the SG has become stable. The brew is most vulnerable when the yeast is not active, ie. when you first mix the brew and when the yeast has finished fermenting. Providing your cleaning and sanitising methods are sound, the brew is not too hot (low 20s) and you're using the closed fermenting method (lid or cling-wrap) it doesn't hurt to leave it a day or so longer in the fermenting vessel. The beer will clear a bit more and carry less yeast over to the bottles which means less sediment. Link to comment Share on other sites More sharing options...
Recommended Posts
Archived
This topic is now archived and is closed to further replies.