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Old 02-12-2008, 03:43 PM   #11
Bobby_M
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I usually leave it in primary for a week after active ferment has ceased. Then rack to secondary and leave warm for at least a week, then a week cold. Then it goes to keg and put on the gas for another week or two in the cold. I wouldn't want to rush any of these steps. If the beer is bigger than 1.060 OG, I'd leave it warm for longer.

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Old 02-12-2008, 06:44 PM   #12
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Quote:
Originally Posted by TexLaw
It might age more slowly, but it will age just fine, and I also believe it will age more smoothly. I age all my beers at roughly 35F. If it were less trouble, I might do so at 50F, but 35F works fine. According to the brewers I talk to and other stuff I've read and heard, you are better off aging too cold than too warm, and room temperature is too warm.


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So at what point do you cool it down? How long in primary, secondary?
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Old 02-12-2008, 07:17 PM   #13
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Here's my procedure:

1. Primary for at least 10 days, or until FG hits.
2. Crash chill the primary in the fridge for at least 3 solid days at NMT 40F (this helps clear the beer & compact the yeast cake for transfer)
3. Keg, place in the kegerator and age (under slight CO2 pressure) for one week for every 10 gravity units (ie. 5 weeks if OG was 1.050).
4. Force carb for 1 more week.

I think most brews taste better as more time goes. I believe beer mellows nice at cold temps.

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Old 02-12-2008, 09:04 PM   #14
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Quote:
Originally Posted by cnoyes
So at what point do you cool it down? How long in primary, secondary?
Primary and secondary times depend on the beer, but I usually go about 10 days in a primary and another 10-14 in the secondary. If the yeast is all done with the fermentation and diacetyl party, I cold crash to 35F overnight and keg the next day. After that, it usually stays at 35 until the keg blows. I have been very, very happy with how my beers age.


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Old 02-12-2008, 09:05 PM   #15
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Foxtrot,
I personally think you're going cold too quickly. You're putting the yeast to sleep right after the primary ferment is done. Giving the yeast time to process the byproducts of primary fermentation would be benefitial.

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Old 02-12-2008, 09:20 PM   #16
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I got my tap a day earlier than UPS quoted me! When I got home I poured a glass of my English Pale Ale and it has a slight metallic taste. Will this go away with age?

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