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In Beginner Looking for more information about primary fermentation? This is the definitive post to answer the questions of what it is and how long it should last. It truly is the magic that occurs to make: For homebrewing beer, the length of time for fermentation can vary.
Just leave the beer in your primary fermentor for 14 days as a good rule of thumb. There may be recipe kits out there that have instructions to only ferment the beer for 1 week and then bottle. For example, when we started homebrewing over ten years ago — we followed recipe instructions from our local homebrew shop kits that had the one week fermentation step.
Over the years, the two week standard has served us well. Again, this is a good guideline for most ales that you brew when you first start out homebrewing. Here are some points to keep in mind: A fermentation duration of two weeks is not a written in stone rule.
It could take shorter or it could take longer. The duration is determined by many factors including the yeast the strain, its health, and the count of cellsyour wort, and the temperature. To take a gravity reading, you will need special equipment like a hydrometer or a refractometer.
To learn more, read these tips on how to take gravity readings during fermentation. In our experience, a two week fermentation time is better than one; we have had better results letting our wort ferment for about fourteen days rather than seven.
It gives the yeast more time to reprocess some of the early stage fermentation byproducts and time for the yeast to settle out. You may see some recipes that call for racking to another carboy or other vessel for a secondary fermentation.
Also, we are of the opinion that conditioning most ales in a secondary vessel provides little to no flavor enhancements to the final beer that you can get from bottle or keg conditioning.
Follow this link to read more about secondary fermentation and when to skip the step. We feel that secondary vessels should be used for high gravity beers, for lagering, for beers that are going to have post-fermentation additives dry hopping, fruit, spicesand for beers that call for the addition of a second microorganism intended to feast on sugars that the primary strain does not.
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