tre9er
Well-Known Member
I know we all toss out those numbers, "Wait 3 weeks minimum before kegging/bottling!"
But recently I'm reading up on yeast/ferm and it seems that after stable FG has been reached only a few days at optimum ferm temps are needed to clean up any byproducts, ie. diacetyl.
Is there really benefit to waiting another two weeks if a beer finishes in 7 days? Are there things that will be cleaned up or drop-out beyond 48 hours after stable FG?
I'm asking the question: If beer was brewed right, fermed right, can it be great in under 3 weeks?
But recently I'm reading up on yeast/ferm and it seems that after stable FG has been reached only a few days at optimum ferm temps are needed to clean up any byproducts, ie. diacetyl.
Is there really benefit to waiting another two weeks if a beer finishes in 7 days? Are there things that will be cleaned up or drop-out beyond 48 hours after stable FG?
I'm asking the question: If beer was brewed right, fermed right, can it be great in under 3 weeks?