Redthirteen09
New Member
Me and my buddy brewed an American pale ale 2 weeks ago. We transfered it to the secondary, and dry hopped it on Saturday (ten days into fermentation). Everything looks and smells great, but I just picked up a kegging system and was hoping to force carb it on Wednesday (16 days into fermentation) so I can serve it to friends and family on Thursday (4th of july). Would that be too soon? I'd usually let it sit for at least another week in secondary before bottling, and I don't want to serve yeasty beer and basically waste the batch. Maybe I should cold clash tonight to kill the yeast and let them settle out? Any advise would be helpful.