manisfive
Well-Known Member
- Joined
- Jun 22, 2012
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I brewed I Saison I brewed last weekend. I am really wanting to have kegged and ready to drink in another two weeks. The hydrometer reading was at 1.002. So it has ate through most of the sugars. I realized that the yeast could still have quite a bit of cleaning up to do. I used the belle saison dry yeast. My question is how should I go about conditioning it from here forward. I have a mini fridge that has been converted into a keggerator. I could try to finish off the beer in the keg and put the whole carboy in the keg for a few days or I could rack it to the keg and let it cold crash there. If I put it in the keg should I go ahead an carbonate or wait a few days. I have also considered using something like super kleer to try to get the beer to clean up. I know I had read somewhere that filtering a beer will clear out some of the "green beer" flavors. While super kleer is not filtering it might be close. Has anybody had any experience with super kleer? Or I could just wait another three weeks and Keg then. I know that is the consensus among most brewers. Time heals "green beer" wounds.
In summary, I am asking for people (who have had experience with turning a beer from grains to glass maybe just a little quicker than normal) for any advice.
In summary, I am asking for people (who have had experience with turning a beer from grains to glass maybe just a little quicker than normal) for any advice.