So I know the general wisdom is to just leave beer in primary for 3 weeks without thinking about it. And I pretty much follow that advice. My beers are all around 1.050 OG, and I have fallen into a rhythm that works -- 18 days in fermenter, 3 day cold crash, transfer to keg. My beer has always been at FG by the time I get to the 18 days and by the time the cold crash is done the trub and yeast are in a nice compact layer on the bottom.
I have no problem with this, but I got to thinking about it after reading Sam C.'s book about Dogfish Head and after visiting another small craft brewery. If I remember right, Dogfish Head leaves their pale ale in fermenters for less than 2 weeks. And the local craft brewery transfers the beer at the 2 week mark. Is there something different about their process that allows them to move things more quickly, or is it just that 3 weeks is a good rule of thumb that makes things sort of foolproof? I have no intention of changing my process at this point, I was just curious.
I have no problem with this, but I got to thinking about it after reading Sam C.'s book about Dogfish Head and after visiting another small craft brewery. If I remember right, Dogfish Head leaves their pale ale in fermenters for less than 2 weeks. And the local craft brewery transfers the beer at the 2 week mark. Is there something different about their process that allows them to move things more quickly, or is it just that 3 weeks is a good rule of thumb that makes things sort of foolproof? I have no intention of changing my process at this point, I was just curious.