daveooph131
Well-Known Member
How long from pitch to kegging until this kind of beer is ready to drink? I'm wondering if it is best young like a hefe...
Saisson drink time...
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COLObrewer
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Depends on the beer, how big it is, what yeast was used and more.
If it is a traditional low gravity saison with fast clean yeast and a good amount of hops, you could probably push 1 week in the keg.
It also depends on your taste and degree of suspense threshold. I brewed a thrice hopped special red that I drank at 3 weeks from brew to glass, 1 week in keg, but I also planned for that, and it will be drank before it's prime (although still delicious). That's why I always bottle a sixer or so for aging/finishing.
If it is a traditional low gravity saison with fast clean yeast and a good amount of hops, you could probably push 1 week in the keg.
It also depends on your taste and degree of suspense threshold. I brewed a thrice hopped special red that I drank at 3 weeks from brew to glass, 1 week in keg, but I also planned for that, and it will be drank before it's prime (although still delicious). That's why I always bottle a sixer or so for aging/finishing.
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daveooph131
Well-Known Member
Used wyeast 3711. Attenuated down to 1.006 in 3 weeks, just kegged it. Almost 7 % ABV. I had a pint yesterday and it tasted overally citrusie to what I thought it would be. Pretty spicy as well, but I expected that. The alcohol warmth I think was perfect not noticable until the after taste in which it produced a slight warmth in my belly.
