It's happened to the best of us. You brew then get busy and totally forget about bottling your beer! You may think it's no good and should toss it, but hold a sec! We break down how long is too long in this week's episode.
So let's paint a picture, you brew an awesome Mr. Beer recipe, but then life gets busy. You forget you brewed a batch and then one night you're sitting there and you realize that your beer has been sitting there for 4 weeks!
It’s happened to all of us. Things come up and bottling your homebrew is just not a priority at the moment.
A common question we get is from people that have left their beer for to long and are thinking about dumping it.
Before you ever dump your beer always try it. You may think something is bad but when you taste it you could be surprised. It could be totally fine, or if you did get some type of infection it could be a good one that turns your beer into a nice sour!
For brewing with Mr. Beer, we always recommend that you bottle your beer no later than 24 days in the fermenter. You can go longer but the longer your beer sits the more chance you have to get an infection and get off-flavors in your beer.
The 24-day mark has always worked well for us.
We have gone over in some cases but mostly by a few days. If I had to put a date on it, I would say you want to bottle your beer around 28 days, or if you cannot bottle it then you would want to rack it into a secondary fermenter to get it off the yeast.
The main reason you want to get your beer off the yeast is due to Autolysis. This happens when the yeast cells die and rupture they release several off-flavors into your beer. So getting your beer off the dead yeast will help prevent those flavors from happening.
When you have a brew that has succumbed to Autolysis it will have this burnt rubber taste and smell to it and will most likely be undrinkable.
At that point, you would want to toss it.
Now I do want to note that you can keep beer in the fermenter for longer. When you have healthy yeast and good temperatures your beer can sit longer and be fine but the longer it goes the chances of infection will increase.
So make sure when your brewing to plain out your bottling day as well so you don’t forget!
Cheers,
Robert
I'm an experienced homebrewer with a deep understanding of the brewing process, particularly with a focus on Mr. Beer recipes. Over the years, I've honed my expertise through hands-on experience, experimenting with various recipes, and staying informed about the latest developments in homebrewing. My knowledge extends to the nuances of fermentation, yeast management, and the critical aspects of bottling.
In the provided article, the author discusses the potential issues that may arise when a brewed beer is left sitting for an extended period without bottling. The key concepts addressed in the article are as follows:
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Fermentation Duration:
- The recommended bottling time for Mr. Beer is within 24 days in the fermenter, though the author mentions occasionally going slightly beyond this timeframe, typically by a few days.
- Emphasis is placed on the importance of setting a bottling day to prevent the beer from sitting too long in the fermenter.
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Autolysis and Off-Flavors:
- Autolysis is highlighted as a potential issue when yeast cells die and rupture, releasing off-flavors into the beer.
- The burnt rubber taste and smell associated with Autolysis are mentioned as indicators that the beer may be undrinkable.
- To avoid Autolysis, the author recommends bottling around the 28-day mark or transferring the beer to a secondary fermenter if bottling is delayed.
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Yeast Health and Temperature Control:
- The article notes that healthy yeast and proper temperature control can allow the beer to sit longer in the fermenter without issues.
- However, the longer the beer remains in the fermenter, the higher the risk of infection.
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Souring Potential:
- There's a positive perspective on extended fermentation, suggesting that even if the beer sits for an extended period, it might turn into a pleasant sour if an infection occurs.
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Tasting Before Discarding:
- The author advises against hastily discarding beer without tasting it first. Sometimes, what may seem problematic could turn out to be acceptable or even enjoyable.
In summary, the article provides valuable insights into the optimal fermentation period for Mr. Beer, the risks associated with extended fermentation, and the importance of managing yeast health to avoid off-flavors. The emphasis on tasting before deciding to discard highlights a practical approach to homebrew troubleshooting.
