Hi everyone!
First time using Kveik here and have a question. I've been searching around and can't seem to find any info in regards to storage temps after fermentation seems to have halted. The fermentation took roughly 24hrs to go from 1.046 to 1.010 and seems to have stabilized. I've read that Kveik beers are drinkable that soon, but that a week or two in the keg makes it that much better. That being said I usually simultaneously cold crash and carbonate at the same time. Trying to decide how to move forward:
TLDR; Will removing a batch of beer brewed with Kveik from the warm (95-100*F) fermentation chamber post active fermentation affect the way the beer continues to condition to maturity?
First time using Kveik here and have a question. I've been searching around and can't seem to find any info in regards to storage temps after fermentation seems to have halted. The fermentation took roughly 24hrs to go from 1.046 to 1.010 and seems to have stabilized. I've read that Kveik beers are drinkable that soon, but that a week or two in the keg makes it that much better. That being said I usually simultaneously cold crash and carbonate at the same time. Trying to decide how to move forward:
- Should I add gelatin, cold crash and carbonate then transfer to keg and let it age? If so, should I age cold, room temp, or at fermentation temp (95-100*F)
- Should I take it out of fermentation chamber and let it condition at room temp vs the 100*F I fermented at?
TLDR; Will removing a batch of beer brewed with Kveik from the warm (95-100*F) fermentation chamber post active fermentation affect the way the beer continues to condition to maturity?