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Old 01-23-2014, 09:22 PM   #1
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Default Kegged, now how long to wait?

I just kegged a German Pilsner last week Wednesday and placed it in the frig after kegging. I force carbonated it and broke down and tasted it last night. My thoughts are it tasted yeasty and wasn't all that great. I don't think I have an infection, but was thinking two possible things. First is maybe I pulled some minor settlement that maybe happened in the keg in my small glass I poured. Second is, maybe I need to wait longer for it to come into its prime. So my question is, how long do you all wait before tapping your kegs and pour cold ones for friends? I know different beers may require different times.
Thanks,

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Old 01-23-2014, 09:32 PM   #2
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Did you lager it prior to kegging? If so, you shouldn't have much yeast in it. Whatever has settled should be sucked up pretty quick leaving you with clear beer.

If you didn't lager it, I'd give it another week and draw out the sediment, then give it another few weeks cold conditioning.

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Old 01-23-2014, 10:15 PM   #3
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Okay, thanks! I didn't lager. I must admit, I'm not even sure what that entails. Sounds like a research topic for tonight!

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Old 01-24-2014, 01:51 PM   #4
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Quote:
Originally Posted by jkw1000 View Post
Okay, thanks! I didn't lager. I must admit, I'm not even sure what that entails. Sounds like a research topic for tonight!
Means "to store"...essentially just extended cold storage. Leave it in the keg in the fridge and come back in February.
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Old 01-26-2014, 10:13 PM   #5
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Thanks. Will do!

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Old 01-26-2014, 10:30 PM   #6
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Um, maybe a smarta@@ question, but did you use lager yeast? And what temperature did you ferment at? For how long? I am thinking that if you used an ale yeast, you would indeed be tasting some yeast.

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Old 01-27-2014, 09:39 PM   #7
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Whether it's a real lager using a lager strain or a faux lager using ale yeast, a lagering period of 4-5 weeks at 34-38*F is going to help it.

Something you can adopt in the future to help avoid your beer being "yeasty" is to, once fermentation is done, move the primary into lagering temps for 5-7 days before racking to the keg. It will really help to clear the beer and firm up the yeast cake. Also, be careful when moving the fermenter just before kegging and try to not suck stuff up with the auto siphon.

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Old 01-27-2014, 09:58 PM   #8
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I used White Labs WLP810 San Francisco Lager Yeast. No temp controlled frig. I used the wet towel wrap and fermented at 60 ish per thermometer. I live in Florida. Fermented for 2 weeks.

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Old 01-27-2014, 10:01 PM   #9
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I like the tip about putting in the refrigerator to harden cake. Also I do have to admit that I'm pretty aggressive of getting every ounce of beer out of the fermenter that I can. I probably need to sacrifice a little bit for quality. I do realize that. Maybe I'll do that on the next batch that I brew to test that out of the same beer.

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Old 01-28-2014, 05:08 AM   #10
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Is a frig where we put beer if it's been bad, yet still on a boat?

OP you will be amazed at the flavor changes your kegged brew goes through over time (in a good way, unless you're a hop head) . I had no idea, until I experienced it myself.

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