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Old 01-22-2011, 02:21 PM   #1
Armen_Tamzarian
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I was wondering how long some of you let your beer ferment before going ahead and kegging, and what method of carbonating you use.

I know this may vary for what type/recipe you are brewing and also utilizing only a primary, or both primary and secondary, but if any of you want to provide some info that would be awesome! Thanks for any input!

 
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Old 01-22-2011, 02:27 PM   #2
Teaman
 
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Usually

7-10 days primary
2-3 weeks secondary
Keg and put on CO2 for 2-3 weeks before serving

I don't force carb.
I have just started kegging about 4 months ago and from what I have noticed so far it takes at least 3-4 weeks for the beer to get carbed really nice.
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Old 01-22-2011, 04:50 PM   #3
tcory77
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I stopped using secondaries a while back. 1 month in primary before I keg. Then I use the set it and forget it method to force carb. turn the CO2 on my serving pressure (12 psi) and wait about 3 weeks.

 
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Old 01-22-2011, 05:02 PM   #4
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I do a 4 week primary then keg, I do the "set it and forget it" 12 psi for a week or two for carbing (though sometimes I get impatient and set it at 20-30 psi for a couple of days to speed things up a bit)

 
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Old 01-22-2011, 08:52 PM   #5
Armen_Tamzarian
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Thanks for all the input so far! About to make my first attempt at kegging. Contemplating set it and forget it or natural. My beer is approaching about a month and I've got to make my mind up soon!

 
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Old 01-23-2011, 12:01 AM   #6
tcory77
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if you add priming sugar to your keg to carb it natural search some threads here to see how much to add. It is less than the amount you would need to bottle the beer. Just something to think about.

 
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Old 01-23-2011, 12:11 AM   #7
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I don't get why all these threads ask how long you let a beer ferment, like you can control what the yeast do?!?!?!?!

You let it ferment until it is done....it's not something you control. You let your beer ferment as long as it takes to finish. That's not something you control, a beer takes as long as it needs, it could be days or a week or more. That's not the same as leaving a beer in primary, or racking to secondary (which you should do AFTER fermentation is complete as well). But the yeast have a job to do and you need to let them do it, and they follow any calendars.

You determine when a beer is finished by taking two consequtive grav reading over a 3 day period.

How long you choose to condition the beer whether it is opting for a long primary or secondarying is one thing...But how long you let a beer ferment is a process of the yeast not you...just like bottle carbing, you can't control that either. The yeast are in charge, not us?
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Old 01-23-2011, 01:54 AM   #8
tcory77
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Too true revvy. I really need to clarify when I respond to these threads. My fermentations are usually done after a week and a half or so, maybe two at the most, but I leave my beer in the primary for a total of a month for fermentation AND aging (if that is what you want to call it).

 
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Old 01-23-2011, 02:16 AM   #9
Teaman
 
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I think in this case they were using the word ferment to include fermenting and conditioning. At least that is the way I took it. And I think that was the way that most people that responded took it. ?? Don't know, could be mistaken. Just me.
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Old 01-23-2011, 03:21 AM   #10
pkeeler
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Quote:
You determine when a beer is finished by taking two consequtive grav reading over a 3 day period.
If you confine the word, "fermenting," to the conversion of sugar to alcohol, you would be correct. But that is not all the yeast does. It is not incorrect to think of the whole process from pitching to flocculation as fermentation. Plenty happens after the SG stabilizes. I understand what you are trying to say; but a lot of people come here having read Palmer and are using the word different that you are.

 
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