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**Brulosopher** · 09-02-2012, 02:11 PM

Quote:

Originally Posted by Yooper

After about 24-48 hours of being finished, the beer is ready to be packaged. I see no advantage at all for a 1.038 beer, especially a wheat, to sit for any prolonged length of time.

Proper pitching rate and fermentation temperature means a lower OG beer is ready within a very short period of time. I'd keg it by day 7-10 for sure.

Amen!! I can go from grain to glass on a 1.055 or less OG beer in 2 weeks pretty easily: 5 days to ferment out, 2 day cold crash, 5-7 days to carb. With a more flocculant yeast, it'll even be totally bright by that time too. I really don't understand all the "3 week primary" talk. I mean , I'm patient and all, but goodness.

**FarmerTed** · 09-03-2012, 08:17 PM

Quote:

Originally Posted by Brulosopher

Amen!! I can go from grain to glass on a 1.055 or less OG beer in 2 weeks pretty easily: 5 days to ferment out, 2 day cold crash, 5-7 days to carb. With a more flocculant yeast, it'll even be totally bright by that time too. I really don't understand all the "3 week primary" talk. I mean , I'm patient and all, but goodness.

I brewed a 1.054 Scottish ale with wlp028 a week ago sunday. I pitched @61F, and held it in the low 60's for about 2 days, then let it rise on its own to 68 F. It was done after three days (1.015). I raised the temp to 71 F for two days, then cooled it to 38 F for two more days and bottled it yesterday. It tasted pretty good. I'd rather do my conditioning/aging/whatever in the bottle while it's carbing up. I don't see much advantage to just leaving it in the fermenter, provided I have time to bottle. I usually find that after 2-3 weeks of carbing, a few weeks of cold conditioning really brings my brews around. But I'll probably start drinking it in 5 days anyway, lol.

duckmanco · 09-03-2012, 08:46 PM

Quote:

Originally Posted by Yooper

After about 24-48 hours of being finished, the beer is ready to be packaged. I see no advantage at all for a 1.038 beer, especially a wheat, to sit for any prolonged length of time.

Proper pitching rate and fermentation temperature means a lower OG beer is ready within a very short period of time. I'd keg it by day 7-10 for sure.

Exactly, pitch appropriately (to slightly heavy) o2, give it a few days for cleanup after initial ferment is over and given its a hefe, I'd package it. Secondary is usually pointless, especially in this case.

Monstar · 09-04-2012, 03:33 AM

I pretty much do everything everyone said (low ferm temp, then room temp to finish off). I cold crash as soon as I hit my final gravity. If I dry hop I do it in the keg while it's carbing. If not, I just shake it at 45 psi for two minutes. I almost never wait longer than 10 days to drink my beers, and they are clear and delicious.

MVKTR2 · 09-05-2012, 01:02 AM

It's chilling! Dry-hopping begins tomorrow.

xjmox14x · 09-05-2012, 01:13 AM

Quote:

Originally Posted by Yooper

After about 24-48 hours of being finished, the beer is ready to be packaged. I see no advantage at all for a 1.038 beer, especially a wheat, to sit for any prolonged length of time.

Proper pitching rate and fermentation temperature means a lower OG beer is ready within a very short period of time. I'd keg it by day 7-10 for sure.

This. It's a wheat beer... you're not waiting for anything to clear. Bag it as soon as it's done fermenting and drink it.