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new2brew1221 · 08-22-2012, 10:33 PM

I have my third batch, a Caribou Slobber from NB, and it has been in primary for a week now. I'm not trying to rush things, just wanted to get a general consensus. i was planning on leaving it in primary for two weeks, and then transferring to a keg for two weeks and then applying the gas. would it be better to do that, or just let it sit in primary, unopened, for the entire for weeks and then keg it? if i did move it to the keg after next week, i would want to apply some gas to it so i wouldn't have oxygen in the keg.

***Yooper*** · 08-22-2012, 10:34 PM

Quote:

Originally Posted by new2brew1221

I have my third batch, a Caribou Slobber from NB, and it has been in primary for a week now. I'm not trying to rush things, just wanted to get a general consensus. i was planning on leaving it in primary for two weeks, and then transferring to a keg for two weeks and then applying the gas. would it be better to do that, or just let it sit in primary, unopened, for the entire for weeks and then keg it? if i did move it to the keg after next week, i would want to apply some gas to it so i wouldn't have oxygen in the keg.

That's what I do- about 10-14 days in the fermenter (or until the beer has been finished fermenting for at least three days or more) and then keg it.

allthingsgiant · 08-22-2012, 10:41 PM

Quote:

That's what I do- about 10-14 days in the fermenter (or until the beer has been finished fermenting for at least three days or more) and then keg it.

Ditto. Primary only (except for fruit beers and dry hopped beers) for ales for about 2-3 weeks / assuming FG is reached, then straight to keg / gas. Add a couple tsp of gelatin dissolved in 1/2 cup of very warm water at time of kegging / carbonating. Purge air a couple of times out of the beer-filled keg with your CO2. Slow carbonate for a week @ ~10psi. First half pint will be funky chunks, then crystal clear beer thereafter. Cheers!

FuzzeWuzze · 08-22-2012, 11:01 PM

Quote:

Originally Posted by allthingsgiant

Ditto. Primary only (except for fruit beers and dry hopped beers) for ales for about 2-3 weeks / assuming FG is reached, then straight to keg / gas. Add a couple tsp of gelatin dissolved in 1/2 cup of very warm water at time of kegging / carbonating. Purge air a couple of times out of the beer-filled keg with your CO2. Slow carbonate for a week @ ~10psi. First half pint will be funky chunks, then crystal clear beer thereafter. Cheers!

When you keg for "secondary" are you keeping it hooked up at a constant 10PSI @ Fridge temps, or are you filling it to 10PSI, take off the gas, then keeping it at room temp for a week or two?

I'd think if your trying to age you need to keep it near room temps correct?

***Yooper*** · 08-23-2012, 12:10 AM

Quote:

Originally Posted by FuzzeWuzze

When you keg for "secondary" are you keeping it hooked up at a constant 10PSI @ Fridge temps, or are you filling it to 10PSI, take off the gas, then keeping it at room temp for a week or two?

I'd think if your trying to age you need to keep it near room temps correct?

Yes, if the beer needs some age, beer ages faster at room temperature.

I don't have too many beers that need aging, especially at room temperature, that I keg so my beer is pretty much ready to go when I keg it. My fridge is at 40 degrees, and my kegerator is set up at 12 psi.

**HopSong** · 08-23-2012, 12:14 AM

Quote:

Originally Posted by Yooper

Yes, if the beer needs some age, beer ages faster at room temperature.

I don't have too many beers that need aging, especially at room temperature, that I keg so my beer is pretty much ready to go when I keg it. My fridge is at 40 degrees, and my kegerator is set up at 12 psi.

Hey Yooper.. how long do you let your ale recipe age before refrigerating? I bought the ingredients. Waiting for a few items to come in before crushing and starting the process. Most ales that I've made in the past (extract), I didn't drink for about 3+ weeks after bottling.

My plan is to condition this in a keg at room temp for probably 2+ weeks.. then putting under pressure for a few days before drinking. I may wind up bottling a 12 pack.

**Jukas** · 08-23-2012, 12:22 AM

For beers that don't require much aging I'm usually at 10-14 days in primary and assuming FG is stable, straight to keg & gas. I don't usually try and carb quick, so 14days in primary usually gets another 10 on gas before I tap it, so three weeks grain to glass +/- a few days.

The Rye Saison I just did sat in the primary for five weeks and then went straight to keg where it's getting another 14 days on gas before I touch it. It'll be just shy of two months by the time I finally have a glass.

***Yooper*** · 08-23-2012, 12:28 AM

Quote:

Originally Posted by HbgBill

Hey Yooper.. how long do you let your ale recipe age before refrigerating?

It sounds like I'm being snide, but I'm not when I say, "As long as they need".

For most of my under 1.065ish ales, that's when they are about 10-14 days old. But I have one beer, my oatmeal stout, the probably needs another week or two to really meld and come together. My IPAs are generally kegged at day 10-14, and I start consuming right away, though.

I have a beer sitting now that I've got to keg, and I'll get to tomorrow I hope. I brewed it on 8/12/ and it's a 1.054 non-complex pale ale. It has been done fermenting for over a week, and I will keg it and put it on the gas.

A well made beer doesn't need weeks and weeks in the fermenter, or weeks and weeks of conditioning, unless it's something with a lot of complexity that needs time to mellow. Oaking, high ABVs, adding spices, etc all can mean an ale may need more time, so it really depends on the beer.

**pjj2ba** · 08-23-2012, 03:29 PM

Quote:

Originally Posted by new2brew1221

I have my third batch, a Caribou Slobber from NB, and it has been in primary for a week now. I'm not trying to rush things, just wanted to get a general consensus. i was planning on leaving it in primary for two weeks, and then transferring to a keg for two weeks and then applying the gas. would it be better to do that, or just let it sit in primary, unopened, for the entire for weeks and then keg it? if i did move it to the keg after next week, i would want to apply some gas to it so i wouldn't have oxygen in the keg.

This is really a question you need to decide for yourself. Both scenarios are perfectly acceptable. There will be some subtle differences in the final beers with the two methods. Generally, beers transfered off the yeast cake tend to be a little cleaner and smoother while those left on the yeast cake will have a little fuller flavor picked up from extra time on the yeast. Some folks prefer the flavors of one way over the other. Others still don't care, and simpler is often better for them

allthingsgiant · 08-23-2012, 09:33 PM

Quote:

...and simpler is often better for them

+1.