My pale ale stopped fermenting in 7 days...
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JoeMomma85
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Take a gravity sample and record where it is. Take another in 3 days. If it's the same gravity and within the specified range for the recipes finish then you are good to do either. Personally I usually wait an extra week to give the yeast more time to drop out before I transfer, but if you're kegging it shouldn't really matter. You will have a few yeasty pulls for the first few glasses.
Gravity is key, as mentioned, but I routinely have ferms done in a week. In fact, most of the time this is the case except some lagers. Still, raising temp 5 degrees (to room temps) and letting it sit for a few days before cold-crashing is a good idea to let it clean up.
JJL
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Definitely check the gravity to be sure like the others have mentioned, but it's pretty typical for an average gravity beer to have the krausen fall back within 7 days. Although, there's no rush to rack or keg. You could leave it in your primary for a couple more weeks with no ill effects.
Two to three days after first krausen to attain FG is standard for me. I then leave the beer a couple more days, crach cool/fine and package usually within 7 to 10 days. I brew mainly english ales which means that I want some fermentation by-products. Getting the beer off the yeast after its done cleaning diacetyl/acetaldehyde helps that flavour profile because I keep most of the esters. For your standard american pale with a 1.050+ starting gravity, leaving the beer a few weeks in the primary won't hurt the beer and might even be beneficial since you want a cleaner fermentation profile most of the time anyway.
Yep. I agree with the previous three posters. Just because you've hit your terminal gravity doesn't mean the beer is finished; the yeast still needs time to clean up the nasty by-products of fermentation such as diacetyl and acetaldehyde. Let it sit another week or so.
JoeMomma85
Active Member
I'm not a keg user but I think they only do 30psi to force carb it quickly and then set it down to serving pressure.
Here is the kegging sub forum.
That is a real purty setup you've got there! I have been looking at the TopTier for some time, but I think I might buy a pump and get a flat rig.
On the top of the thread, I prefer to give my yeast a full week after fermentation is finished (gravity readings stop dropping) and let the yeast do their cleanup. During this phase, I generally leave the beer in a warmer spot ~75F to make sure they are active enough to do a nice cleanup job.
It depends on the beer and the temp. At 32F, CO2 will infuse into the beer more quickly. I just finished kegging a brown ale. I left it in the keg at 50F and 30psi for 36 hours. I bled the keg and knocked it down to 8psi and it was beautifully carbed.
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