For how long does a beer have to ferment?

Fermentation time can be quite different for each batch of beer but I have some general guidelines for how long it will take depending on the type of beer:

• A light, pale wheat beer is the quickest since it also can have some cloudiness from the yeast left without going out of style, around a week is enough! Just rack it to a keg , apply CO2 , shake the keg, chill and enjoy!
• An ordinary pale ale at around 5% ABV(alcohol content) will need two weeks in the fermenter to let the yeast clean up after the initial intensive fermentation and settle to the bottom of the fermentation tank. This is true for most ales up to a light porter or stout. It will develop a nice taste and aroma after another week or two.
• A heavier porter, stout or any beer between 7-10% ABV will need another week in the fermenter and will usually continue to ferment in the keg after racking, the first pull of the tap will often have to be wasted due to sediments at the keg bottom. Let it mature in the keg for at least a month (preferably more!) before drinking!
• And for the extremes, the barley wines above 10% ABV will have to ferment in the fermenter for up to two months and will not be ready to enjoy until half a year has passed! It will continue to develop in the keg and might be at its peak at around a year or longer!