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Old 08-27-2008, 02:57 PM   #21
Saccharomyces
Be good to your yeast...
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Jun 2008
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BTW, my conditioning schedule looks like this... every pint is drunk at its peak of flavor:

Primary - 14 days, or (gravity points / 4) in days, whichever is longer; minimum three weeks for Belgians.
Secondary - as long as it takes to oak or dry hop, otherwise I don't secondary.
Keg - one week for every 10 gravity points (eg OG 1.050 beer five weeks) for light beers, ten days for every 10 gravity points for darker beers or high gravity beers (Irish Red, stout, barleywine).
Bottles - keg conditioning time + 1 add'l week for carbonation.

Conditioning is at room temp. For a lager, I will do a lagering period of a week per ten gravity points in the keg, pull a pint to draw out the sediment, and then start conditioning on the above schedule at room temp before crash cooling and force carbonating (which takes another week).

The only exception to the above is for wheat beers, I do 3 week primary, and one week of conditioning plus one week to carbonate them, for a minimum five weeks.

In this hobby your patience will be rewarded. Remember it could be worse.. you could be making wine!


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Old 08-27-2008, 03:05 PM   #22
Revvy
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Quote:
Originally Posted by Saccharomyces View Post
BTW, my conditioning schedule looks like this... every pint is drunk at its peak of flavor:

You know, you're even more anal about this patience thing than I am.


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Old 08-27-2008, 03:50 PM   #23
Saccharomyces
Be good to your yeast...
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Jun 2008
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Quote:
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You know, you're even more anal about this patience thing than I am.
Wow, that is the biggest complement I have received yet. I think.

... I have been known to whine about commercial brews that I think are still "green" from the store ...
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Old 08-27-2008, 05:03 PM   #24
jpuf
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Oct 2005
Milwaukee, WI
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Oh Yea... I started brewing in 92 and haven't cracked a bottle yet!
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