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Home Brew Forums > Home Brewing Beer > Fermentation & Yeast > keg conditioning question
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Old 07-04-2012, 05:22 PM   #1
generalzod4791
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Default keg conditioning question

Wondering if you guize had any advice for me. I recently made a batch of bitter with Wyeast 1469. I fermented for three weeks and kegged the batch, chilled and it's been in said keg for two weeks. I sampled it today and while it seems quite nice I believe I probably should have given it a bit more time in primary to soften the flavors a bit; basically it tastes a little green. I was wondering if it would be a good idea to slowly allow the temperature to rise to room and condition it for a few more weeks or leave it at serving temperature for 3 or more weeks. Any suggestions/feedback would be much appreciated. BTW, it's one of my first 'no-chill' batches without a secondary and the ale is crystal clear.


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Old 07-04-2012, 05:45 PM   #2
Reno
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Unless it is some fermentation off flavor I would keep it chilled.
I do not know why, but it seems my beers get better if I leave them cold than room temp during conditioning.


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Old 07-05-2012, 05:09 PM   #3
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Thanks chief, that's what I think I'll end up doing. I may add a little gelatin to the keg which I've had great success in the past when it comes to smoothing out a brew if I get impatient.
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Old 07-05-2012, 09:59 PM   #4
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It's been my experience that beers will condition just fine at serving temps in a chilled keg. I tend to let new kegs sit and carb for about a month+ before they seem ready. Tasting green after a week is sort of what I'd expect, but the flavors will change quite a bit in a few weeks then stabilize. Just my opinion.
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