I have to say there is definetely something rewarding about looking at a counter full of freshly bottled homebrew! I did up a double batch of a Winter Warmer a little while back and kegged half and bottled half. I think I'm going to start doing this with all my bigger beers that might take nicely to some aging. Then I can have it early on tap but keep it around for a long time!

I have not bottled beer in years. I do fill a bottle or two to take with me but not for long term storage. Bottling bigger beers is not a bad idea.

I do brew more than I can possibly consume on my own too, so it does make it nice to hand out. I basically bottle for overflow

But now that I've bottled a couple batches it really isn't too bad, so I might try bottling all of my bigger beers (well not all c'mon) so I can keep my easy drinkers on tap.

We'll see, I have a Double IPA that is ready for bottle or keg, but I think I'll go keg as I know I'll love it.

What about a partial bottle/rest kegged scenario? I just thought of this earlier today, say put 2 gallons in the bottling bucket with the right amount of priming sugar and keg the rest. Would give me plenty to drink now but enough to age a few bottles as well ehh?

Does anyone know how long a beer can be in secondary before having to add new yeast in order to bottle carb?

You may leave beer in secondary fermentation till 15 seconds between co2 bubbles on your air lock. As long as you are seeing bubbles coming thru your air lock the yeast is still active & ready for your priming sugar for bottle conditioning. I would not see any reason to take your secondary fermentation out any longer than this.

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The Czar

I secondary for 2-4 weeks. I am not concerened about active yeast because I don't bottle condition. I keg all of my beer. I am more concerened with clarifying my beer. How long do the rest of you secondary?