Recent content by dfwarwick

So I've got a session IPA fermenting at about 68 degrees with WLP001. How long should it be fermented? I'm not dry hopping (although I probably should and am open to the idea) and I'm force carb kegging the beer.

When you say 48 hours at 30 psi, are you referring to leaving the valve open for the entire 48 hr period? (And the same with 10 psi for 5 days) Do you know what the results of letting the ferment get a longer finish wouod be? (Effects on taste) Thanks for the intel

So im on day 10 of a simple standard bavarian hef. My question is that since im not naturaply carbonating, would it be advantageous to ferment longer in my primary before keffing. Question 2, what have you found to be best way to force carbonate in a keg (psi co2 amd duration of injecting)