Conditioning in Primary vs. Keg

[slurms]

Forgive me if this has been talked about before, but I couldn't find any answer to this question.

Say that I primary for 2 weeks and then keg/carb/condition for another 3 weeks. Would that result in the same "conditioning" if I primary for 3 weeks and keg/carb/condition for 2 weeks (or 4primary/1keg)? I would think it would be similar, but I'm wondering if there is also some time the beer needs to be in the keg just to "acclimate" to it's new home, similar to bottle shock when bottling (if that is a thing). Is there a benefit to condition on the yeast vs. off? I know you want to leave it on the yeast long enough for the yeast to clean up after its party, but does that also translate to conditioning?

These primary/keg times are arbitary, though I generally primary for 3 weeks and then bottle carb/condition for another 3 weeks or so (haven't gotten into kegging yet but am looking into that for the next step, hence the question).

 

[Rob2010SS]

Lots of people condition in the keg vs in the fermenter. There's nothing wrong with that. AS LONG AS you have allowed the yeast to clean up after themselves and performed a sufficient diacetyl rest when needed.

 

[renstyle]

The vast majority of beers will not be affected by sitting on or off the yeast, whether in the fermenter or within the serving keg. Especially in the timeframes you are discussing.

As @Rob2010SS mentioned, Keg conditioning generally comes after diacetyl rest, which is at/near the end of fermentation.

The remainder of conditioning in this keg scenario is to provide clarity, lagering, etc. There should be little, if any "shock" during packaging as the beer is mostly "done" at this point and needs to simply age/clear. The yeast have done their job, as opposed to bottling where they still have a little more work to do.

 

[slurms]

a sufficient diacetyl rest when needed

What do you mean by "when needed"? Would that be based on style or on judging the taste if/when taking FG readings?

Thanks for the responses. I figured it didn't really matter one way or the other when (when kegging, at least). I currently bottle (but will be kegging when I get all the equipment) and am used to the taste fluctuating from fermenter, to primed, to undercarbed, to carbed but still tasting like crap, etc. It's a real rollercoaster of emotions.

 

[Spikybits]

What do you mean by "when needed"? Would that be based on style or on judging the taste if/when taking FG readings?

Thanks for the responses. I figured it didn't really matter one way or the other when (when kegging, at least). I currently bottle (but will be kegging when I get all the equipment) and am used to the taste fluctuating from fermenter, to primed, to undercarbed, to carbed but still tasting like crap, etc. It's a real rollercoaster of emotions.

Kegging will be a significant leap. you want to purge the serving keg prior to filling. If you can: You will also want to use a jumper with Co2 positive headspace pressure to fill from your fermentor to serving keg.

eliminating oxygen and being able to control your carbonation is a huge leap in terms of improving your beer

 

[Rob2010SS]

What do you mean by "when needed"? Would that be based on style or on judging the taste if/when taking FG readings?

Thanks for the responses. I figured it didn't really matter one way or the other when (when kegging, at least). I currently bottle (but will be kegging when I get all the equipment) and am used to the taste fluctuating from fermenter, to primed, to undercarbed, to carbed but still tasting like crap, etc. It's a real rollercoaster of emotions.

I suppose I misspoke a bit. It's probably almost always needed. Some yeast strains produce more diacetyl than others and diacetyl is acceptable in some styles so I guess it depends on those factors - what yeast and what style beer.

 

[renstyle]

What do you mean by "when needed"? Would that be based on style or on judging the taste if/when taking FG readings?

Most beers will benefit from a diacetyl rest when close to FG. Diacetyl is produced by yeast during fermentation at all temps. If given enough time at a given temperature, the yeast will generally clear this up all by itself.

By elevating the temp the time factor changes.

Lagers ferment at lower temps, and if not for a rest at an elevated temperature near the end of fermentation, it will take weeks longer for the yeast to clean up the off flavors naturally.

Ales generally ferment at higher temps, and will be able to clear up any extant diacetyl faster due to this. Many times a rest isn't "needed" with an ale as much as it is recommended.

Lagers can be conditioned and ready for packaging alot faster utilizing a rest stage near the end of fermentation. Pressure fermentation of a lager at elevated temperatures gets thru the whole ferm process even faster, but that's a topic for several other threads floating about here.

 

[VikeMan]

Just one little pedantic quibble to add: Yeast don't make diacetyl. They do make α-acetolactate, and the α-acetolactate that leaks into the beer is chemically (i.e. not biochemically) converted (oxidized) to diacetyl. The yeast do clean up the resulting diacetyl.

 

[renstyle]

Just one little pedantic quibble to add: Yeast don't make diacetyl. They do make α-acetolactate, and the α-acetolactate that leaks into the beer is chemically (i.e. not biochemically) converted (oxidized) to diacetyl. The yeast do clean up the resulting diacetyl.

From one pedant to another, thanks for the clarification!