How long do you guys and gals leave a typical beer, say under 1.060 OG, in the fermenter before bottling or kegging?
till it’s done ;D
It’s really a hard question. I have had beer of that gravity in the keg after two weeks and have left it for 4.
Keep checking the gravity, and the taste. even after the gravity has stabalized I notice significant improvement in flavour with a little extra time on the yeast.
I will often cold crash a finished beer for a week or two on the yeast also. don’t know if that matters or if it would be fine if I kegged it and cold crashed but I like what it does and the kegged beer gets consumed so the second half of the keg is always better than the first half.
2-4 weeks. It depends more often on when I’m available to package the beer than when the beer is ready generally.
Typically 3 weeks. If I feel it fermented fast and clean then 2 weeks for ales.
For lagers, 3 weeks or until at FG. If it’s close to FG, I’ll typically raise the temp to 65F to let it burn out and clean up.
Dave
For ales, about 2 weeks ( longer if I get lazy ). For lagers, about 3 weeks.
I only have space for 1 carboy in my fermentation chamber, so I like to get them out as soon as possible as long as they are done.
When they’re done dry-hopping 
For normal-gravity ales I usually bottle after about 14 days. Bigger beers (above 1.065-1.070) sit for a good long while(4+ weeks), just to be sure. Most of my batches are in the 2-3 gallon range, so I really don’t want to be taking a bunch of hydrometer readings if I can avoid it. I know my process/yeasts/temperatures well enough where I can just leave things the hell alone until I’m comfortable that it’s done.
what type of pole is this? A fireman’s pole? A striper’s pole? Or is it actually sort of a poll? 
well, I laughed at the irony… ;D
3 weeks for me.
cheers–
–Michael
We need a virtual stripper pole on this site. I have a striper rod at home, but stripers are hard to find in the desert(actually about as hard to find as strippers).
As for the original question, unless it’s a beer I need for a special occasion or something like a hefeweizen or mild that I know will be ready fast I don’t even check gravity for 2 weeks.
the ironical post of the wek…
2-3 weeks for ales and 3-4 for lagers for me.
2 weeks for ales, 3 weeks for lager. Unless it’s an unusually high gravity ale, which I don’t brew often, then that’d be 3 or 4 weeks.
Hahaha! Shame on me!
I’m going to go home and pitch my vile of yeast now.
Minimum 2 weeks unless I see something “fishy” about the fermentation (fishy being weird, not fishy like the aforementioned stripers). Usually they sit for 3 or 4 weeks because I don’t have a keg empty. If they’re gonna sit more than about 4 weeks without taking them off the yeast I’ll make sure to put them in cold storage (usually it’s a lager that I end up doing this with - I just drink ales too quickly).
It’s sort of a pole as compared to actually being a poll.
3 weeks usually.
And, along the same lines, I always thought it was “Vinz Clortho” (or at least something like that)
Oh, I think I get it. You were replying to the “What exactly is” thread?
You may be right…I didn’t look it up, just loved that movie when I was younger.
Pretty sure it’s “Vinnie Cilurzo” 
Now that is funny!
1 month for everything unless I am rushed by consumption demand.
I keg everything so for most ill wait 2 weeks then put it in a keg for a weekish(sometimes shorter) long secondary/hang out in the keg time for the yeast to clean up, then ill carb it up. 3 weeks in primary or maybe even 4 for big gravity beers or beers that have clearing issues.