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Old 05-04-2013, 12:28 PM   #11
Rbeckett
 
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Dec 2011
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I am a big suscriber to the wait at least 2 weeks before doing anything school. I let the wort sit in the fermentor unmolested for a minimum of 2 weeks at the fat part of the yeasts temp range and start checking the gravity. I wait till the gravity remains stable for a minimum of three consecutive tests at least 24 hours apart. Once the grav stabilizes I can rack it to secondary or put it into bottles or a keg to carb and age a bit. I tend to allow the brew to set out at room or ambient temp for a few days under high pressure then move it to the keezer at a lower pressure to finish up. I never consider a beer ready till it has had at least a few weeks to rest after kegging or bottling. Beer is like a woman, it will develope different flavors with time and will react poorly if rushed. So let her put on her face and paint her nails before you take her for a spin.....

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Old 05-04-2013, 01:58 PM   #12
scoundrel
 
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Apr 2010
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What yeast are you using? That could be the culprit. Also what is your batch size? I make 12 gallon batches, leave a gallon behind in the kettle and at least a half gallon in the fermenter. In my experience the "homebrew" taste comes from too much residual yeast in the final product. By making larger batches and 3 weeks in primary you can ensure you end up with nice clear beer. I get more than one person tell me every month that they've had homebrew and were afraid to try mine due to the weird taste they usually get. Its always nice to see their face and to get the best compliment of all. "It tastes like commercial beer."
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Old 05-04-2013, 02:11 PM   #13
goodgodilovebeer
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Dec 2009
Calgary, AB Canada
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Quote:
Originally Posted by tgmartin000 View Post
Yep. Towards the end of fermentation I like to raise the temp up to 68 or so, that helps the yeast finish. Almost like a diacetyl rest. Usually about day five or so.
That's almost exactly what I do.
Whatever temperature I ferment at, I raise by 5 Fahrenheit after about 5-7 days of primary. Leave it for another 4-5 days at the higher temperature, check for TG, then cool to 35f for 7-10 days to allow yeast to flocculate. Keg and allow to rest for 2 weeks before tasting. The lighter the beer, the longer I wait to tap it (sometimes up to a month). Essentially a short lagering period.

Since I invested in a dual-stage temp controller and started doing every beer this way, that young beer flavour is no more.

 
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