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Old 06-24-2013, 10:57 PM   #1
Elysium
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I am wondering if people normally keg their beer after the 2 week period when the beer has reached its FG?

The reason why I am asking is simple: I carb in the bottle and age there too. How does kegged beer get the carbing and aging?

Thanks.

 
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Old 06-24-2013, 11:06 PM   #2
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I generally primary for a month then transfer to a keg. I'll let that condition for another few weeks after that. I then hook it up to CO2 For a day or so at 30 PSI, cool the keg, purge, and hook it up to CO2 at serving pressure. In about 1 week it's ready.
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Old 06-24-2013, 11:06 PM   #3
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Keg and force carb with a bottle of CO2. No need for a bottling bucket and no need for bottling sugar.

 
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Old 06-24-2013, 11:13 PM   #4
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There's a bunch of ways to do it.

Many folks on here go longer than 2 weeks in primary, and then straight to the keg. Hook up the gas at the appropriate pressure for the appropriate temperature, let it reach equilibrium, and you're good to go.

Some friends of mine transfer to a secondary THEN keg, just to keep sediment out of the keg.

And you can also naturally carbonate in a keg. Just add priming sugar like you do with bottling.
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Old 06-24-2013, 11:28 PM   #5
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Quote:
Originally Posted by Qhrumphf View Post
And you can also naturally carbonate in a keg. Just add priming sugar like you do with bottling.
That's what I do. Three week primary, transfer to keg and add sugar. Start drinking it a month later.
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Old 06-24-2013, 11:49 PM   #6
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I do 1 week in primary then keg most ales. It's not unusual for me to start drinking them in under two weeks grain to glass. But all beers are not the same. Dry hopping adds some time. Some yeast stains are slower or wont drop out in that time line. Sometimes I'll crash the primary or add finnings to the keg. If it's at FG and tastes good keg it. It's the safest place for it.

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Old 06-25-2013, 12:04 AM   #7
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I cold crash a few days and then just racked right into the keg. Let it go in there for a few weeks to age/carb.

And just a note of habit that ive picked up after reading some tales on here... Once i rack I will pressurize with CO2 and vent a few times just to purge all the air out of it. Less worry of oxidation while moving and get rid of any bacteria or bad things the off chance that they got inside while racking.
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Old 06-25-2013, 01:00 AM   #8
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Since I mostly brew lagers, Once fermentation is done, which is about a week, I'll rack to a keg. Then lager. I never use a secondary.
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Old 06-25-2013, 01:18 AM   #9
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Quote:
Originally Posted by Malticulous View Post
I do 1 week in primary then keg most ales. It's not unusual for me to start drinking them in under two weeks grain to glass. But all beers are not the same. Dry hopping adds some time. Some yeast stains are slower or wont drop out in that time line. Sometimes I'll crash the primary or add finnings to the keg. If it's at FG and tastes good keg it. It's the safest place for it.
Yes, me too. I normally go 7-10 days or so in the fermenter, then keg and drink. If I dryhop, I tend to add the hops right to the fermenter for 5 days, and keg on about day 12-15.

If the beer is done, and clear (or clearing), it's not going to get any "doner" sitting in the fermenter.
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Old 06-25-2013, 01:30 AM   #10
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Quote:
Originally Posted by Malticulous View Post
I do 1 week in primary then keg most ales. It's not unusual for me to start drinking them in under two weeks grain to glass. But all beers are not the same. Dry hopping adds some time. Some yeast stains are slower or wont drop out in that time line. Sometimes I'll crash the primary or add finnings to the keg. If it's at FG and tastes good keg it. It's the safest place for it.
Same here for the most part. Primary for 5-10 days, into a keg in fridge under 20psi for a couple days, dial back to 8psi for a couple days, and drink it up in the weeks that follow. Eleven days is about as quick as I've had G2G, and sixteen is more typical. The problem them becomes finding an empty keg when a fermentation is finished ; usually ends up being a sloppy weekend every few weeks

Edit: I should point out that some beers have definitely conditioned well and when I'm clearing the keg I notice it's getting good - these tend to be more complex grainbills with less late addition hops. Also, I've conditioned a robust porter in the keg with priming sugar for 4 months before and it was great (aside from a few changes I'd make to the recipe for next time).
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