hey, brewed and kegged a stout. primary fermentation 10 days... 7 days in keg kept around 40 degrees at 10psi... tasted it, not bad but maybe a bit homebrewy and green and low on carbonation... 3 more days at 12psi... tasted it, not much better and still low on carbonation. am i being too impatient here? advice?
carbonation and conditioning advice
- Thread starter wyclef
- Start date
Help Support Homebrew Talk - Beer, Wine, Mead, & Cider Brewing Discussion Forum:
yes, you are being extremely impatient.
Even for a mild pale ale, I won't drink it until about 6 weeks after I brewed it. 4 weeks in the fermenter, and two weeks in the keg. Even then, the flavor doesn't really mature for another 2 weeks. So... 8 weeks from brew day to deliciousness.
For a stout, I'd still do 4 weeks in the fermenter and 2 weeks in the keg, but the flavor wouldn't mature for another 4 weeks. 10 weeks from brew day to deliciousness.
You are only at about 3 weeks from brew day. That beer is super young.
Even for a mild pale ale, I won't drink it until about 6 weeks after I brewed it. 4 weeks in the fermenter, and two weeks in the keg. Even then, the flavor doesn't really mature for another 2 weeks. So... 8 weeks from brew day to deliciousness.
For a stout, I'd still do 4 weeks in the fermenter and 2 weeks in the keg, but the flavor wouldn't mature for another 4 weeks. 10 weeks from brew day to deliciousness.
You are only at about 3 weeks from brew day. That beer is super young.
not much you can do except sit and wait and try it periodically until you think it's ready.
nope. That's where I have mine set, too. It takes a couple weeks for beer to carb up that way, but you can then just start serving at that same pressure.
Some folks use a very high pressure to carb up faster, but then you have to drop it back down to serving pressure and possible bleed off gas if you overcarbed it.
12psi is a good set-n-forget pressure to carb and serve most ales.
Similar threads
