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Old 05-08-2014, 05:27 PM   #11
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Best method I have found is to open mouth, pour in beer
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Old 05-08-2014, 05:30 PM   #12
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Quote:
Originally Posted by bajaedition View Post
Best method I have found is to open mouth, pour in beer
that appears to be a time tested method
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Old 05-08-2014, 05:36 PM   #13
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It always gets better after a few weeks. Some people claim that they can do it in less time, but you have to take their word that it was good. With perfect conditions, maybe?

Last year's IPA won't be as hoppy, but the difference between 2 and 4 weeks might not be as noticeable.
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Old 05-08-2014, 05:55 PM   #14
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Quote:
Originally Posted by mtnagel View Post
I do always use a water bath for temp control and I have a spare fridge/freezer (beer fridge), so I could easily get some ice. Curious though, is this any different then just kegging, letting the yeast crash out for a few days and then pulling off the first pint or so? Seems they would accomplish similar things.



LOL

Honestly, not much and myself, I usually don't bother with it because at 3 weeks in a cool basement my beer is pretty clear anyways. At a week to 10 days though, that would be a lot of yeast on the bottom of the keg. I just prefer to get as little suspended yeast in my keg as possible.

Back to the original point though. I'm not saying you can't get good beer at 10 days, but just like you can get good beer with under pitched yeast, you can get good beer in 10 days. But, I always feel like things are best when conditions are optimal and it seems for most of my beer, 4 weeks is when they just start to hit their stride. So it's not that beer is bad at 10 days I just think it could be better.



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Old 05-08-2014, 06:13 PM   #15
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Fill, Drink until empty. Repeat until death.

Seriously, Once the beer is carbed up and cold, I usually find its a pint or two of the yeast stuff, then good beer. I've said it on this forum before and I'll say it again, I think using gelatin to fine in the keg vastly decrease "keg conditioning time" from a week or two, to 2 or 3 days. It just grabs on to all the stuff that would take 2 weeks to settle out and pulls it to the bottom in a day or two. The first time you use it, give it 24-48 hrs to work its magic, and look at the crud that comes out in the first pint or two.

 
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Old 05-08-2014, 06:24 PM   #16
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Hahah, I'm glad someone already suggested, pouring, opening mouth, tipping glass, and repeating. Now that it's out of my system.... Here's a real answer:

I've found that my APA and IPA's are completely drinkable almost immediately after they are carbed, but improve steadily until about day 14. At that point, I've usually noticed that they have become crystal clear (which is a huge mental hang up of mine) and the hop (Dry, namely) sharpness has tapered just to the point where they begin to taste like a production brew.

Usually they hang like this for about 4-5 weeks, and then I start to notice that the hop aromas and really nice fruity flavors begin rapidly subsiding.

With that being said, these are simply my observations kegging over the last 6 or so 5g cornys of various IPAs. YMMV.
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Old 05-08-2014, 06:34 PM   #17
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Could be the beer. My APA was force carbonated and it was my first keg ever. I drank that puppy right up and didn't feel as though it wasn't great at the first pour.

My second beer was just a poor beer anyway, swill. I drank it until I could not and dumped it. My next one, the same as the first but I let it carb naturally since I was out of keg space in the fridge. I set it up, gave it a couple of days to cool in my new keezer and then drank. I did a brown, set and forget. It's an okay beer with coffee added. I don't think it's going to get better. I am just not thrilled about it but it was sitting in a carboy for 2 months before I put it in a keg.

 
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Old 05-08-2014, 06:52 PM   #18
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Quote:
Originally Posted by mtnagel View Post

Thanks. Unfortunately no method for cold crashing.
Can't you cold crash in the keezer/refrigerator/kegerator that you are using?

 
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Old 05-08-2014, 07:00 PM   #19
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Quote:
Originally Posted by Clonefan94 View Post
I think the big key to pushing a beer out quick, is really solid fermentation practices, temp control, sufficient yeast and good oxygen level for them to start with. This will produce a cleaner beer that needs less time to "Clean up."
Agreed- I think the common thought that beer needs time to "Clean up" is a misconception. My opinion is that if you can get the yeast to clear, all the cleaning up is pretty much finished.

My Ordinary Bitter is ready for drinking after 6 days in the carboy and 2 days in the keg- crystal clear.

My IPA with Chico strain really needs a few weeks, which sucks because during that time the hops are dropping out, and the falling yeast is pulling hop aroma out.

 
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