How long till bottling

[fightingswede]

Hi!
I pitched my yeast -- Wyeast 2308 -- into a Baltic porter with an OG of 1.077 and am wondering if I wait, say, six weeks from pitching to bottling, will there still be enough active yeast for carbonation. I really don't want to add more yeast Secondly, do you think a secondary fermenter is necessary with this? It seems to me that it should be necessary, but what the hell do I know? Thanks for an/all advice!

[Flyin' Lion]

You should still have plenty of yeasties after six weeks for bottling. I don't know what kind of advice to offer on a bigger OG beer as far as secondary goes. I typically don't secondary, but my beers lean more towards session brews.

I guess if you have a secondary it couldn't hurt, right?

[Common]

A long primary would be fine. People usually do secondary for clarity, but it's a Porter, so no point really. 4 weeks in primary should be fine, but so would 6.

[fightingswede]

So there should be plenty of yeast cells around at 6 weeks?

[zoebisch01]

It takes quite a long time for there not to be enough yeast in suspension to ensure properly carbonated bottles. That Porter is a prime candidate for about 2 months bottle conditioning in the mid 50's range.

What I normally do is right after bottling, hold your cases of beer at ferment temperature for about 2 weeks to get carbonation into high gear. Then into a cooler area if you have one, for conditioning.

[zoebisch01]

So there should be plenty of yeast cells around at 6 weeks?

Yes you should be fine. What I have found is, even if you have hardly anything in there (did this by mistake once, had a Belgian in secondary for a few months took forever to carb) it usually just takes a really long time to carbonate. It's weird really, but a few brews have taken over a month to fully carb. Most though are good in 2 weeks using what I prescribe above.

[PseudoChef]

But it's a Baltic Porter, which should be lagered. I mean, I've never done a lager, so I'm quite unsure of the bottle conditioning process (if using the bottles for the lagering or not).

[zoebisch01]

But it's a Baltic Porter, which should be lagered. I mean, I've never done a lager, so I'm quite unsure of the bottle conditioning process (if using the bottles for the lagering or not).

Ahh is it then? Didn't realize...never made (or had for that matter) a Baltic Porter. Hmm, in that case I'd secondary and lager for about 2 months, prime and bottle. Store at ferment temp until carb'd. :alc:

[fightingswede]

If everyone thinks the yeast will easily last 6 weeks(which appears to be the concensus), then I will definitely secondary for 3-4 weeks. Lagering, I am finding out, is a relative thing. Do people mean true lagering, or using a lager yeast, or keeping the temp 58 or lower or some combo? Hmmmmm........

[ohiobrewtus]

But it's a Baltic Porter, which should be lagered. I mean, I've never done a lager, so I'm quite unsure of the bottle conditioning process (if using the bottles for the lagering or not).

Just what I was going to say. Although without temp control to get it in the 50's you could leave it in the low 60's for a couple of months before bottling.

[PseudoChef]

If everyone thinks the yeast will easily last 6 weeks(which appears to be the concensus), then I will definitely secondary for 3-4 weeks. Lagering, I am finding out, is a relative thing. Do people mean true lagering, or using a lager yeast, or keeping the temp 58 or lower or some combo? Hmmmmm........

There is a different, I think, between lagering and using a lager yeast. The latter usually refers to fermentation with a lager strain, usually in the 45-55 (ish) degree range.

Actual lagering (which usually accompanies the use of a lager yeast strain, but can also be used with ale yeasts) refers to dropping the temperature to about 32 after fermentation (and possibly a diacetyl rest) has finished.