Any place where you see people advocating getting beer off of the yeast ASAP, it is likely either concerns from when yeast strains were a bit dodgier and more likely to be in poor health, or coming from the commercial side where they are dealing with higher pressures on the yeast in cylindroconical fermentors.
Spiderwrangler PFC, Arachnid Deployment Division
In the cellar: In the fermentor: Belgian Cider In the works: Wooden Cider
2 weeks on the primary is absolutely fine. 3 is even better. It will clean up better and more will floc out, leaving a brighter, cleaner beer. No secondary required. Go for it with no fear.
BDawg wrote:2 weeks on the primary is absolutely fine. 3 is even better. It will clean up better and more will floc out, leaving a brighter, cleaner beer. No secondary required. Go for it with no fear.
8 weeks is likely fine... but you'll lose your hop aromas, etc...
Spiderwrangler PFC, Arachnid Deployment Division
In the cellar: In the fermentor: Belgian Cider In the works: Wooden Cider
In the 2 brews I did with this strain I would advise you bump your mash temp 1 to 2 deg this yeast loves to chew up maltose. Leaving your TG a tad low.
