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Old 01-03-2014, 02:16 AM   #11
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Originally Posted by Conman13 View Post
Airlock activity ceasing does NOT mean the yeast is done. There's a ton of stuff going on in weeks 2 3 and 4. After going from 2 to 3 weeks of primary conditioning before bottling/kegging I was shocked at the difference in clarity in the beer and reduction of off flavors.
I understand that the only way to check if it's truly done is to check the gravity and I agree that time=clarity and good beer.

I guess what I'm asking now is whether or not I can check the gravity and, if it's done, rack into my keg, put it in the keezer (~36 degrees) add hops and give it another week or two before adding CO2.

Or should I just check gravity, add hops, leave it alone for another week before kegging?
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Old 01-03-2014, 03:44 PM   #12
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I would leave it longer at conditioning temps, if you want clearer beer with less of a green taste. If you're in a hurry and want beer sooner, then don't.

When you put it in the keezer at serving temperature, yeast conditioning activity essentially ceases.

Even though you hit FG, active yeast are still working on conditioning your beer. It's still alive. It's up to you how long you want that process to keep going. For an IPA, I would let it condition at least 3 weeks.

Also, I usually dry hop in my conditioning vessel, not in the keg. But that is up to you. Lots of people use muslin bags of hops inside the keg to much success.

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Old 01-03-2014, 04:23 PM   #13
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Thanks for the reply. I actually racked into a secondary this morning. The final gravity is where it needed to be at 1.015 so I went ahead and tossed in the hops and sealed 'er up. I'm brewing a Sunshine Wheat clone and an octoberfest this weekend that I'll more than likely just leave in the primary for two or three weeks before going straight to the keg.

Thanks again for all the assistance.

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