Do I have to wait after fermentation is done?

[WaltG]

Ok, so I heard a few things about this. If I'm at my FG can I go ahead and cold crash and get ready to keg? I read the yeast "clean up" is due to off flavors put off from temperature changes during fermentation. If that's not an issue can I go ahead?

 

[springinloose1]

The "clean up" is when you're a couple gravity point away from terminal gravity and raise the temperature a few degrees. The increase in temperature will cause the yeast to reabsorb any off-flavors they produced, thus cleaning up after themselves, but it is really only a practice for lager yeasts that produce diacetyl during fermentation. Some do it with ales strains, I do not, only lagers. If it's an ale strain and she's done, cold crash and carry on.

 

[SteveHeff]

By some aligning of the stars and planets, I had a beer finish 5 days after pitching the yeast. Gravity was spot on, yeast dropped out and I kegged on day 6. It was a recipe I had brewed 3 times before and it tasted no different than the others. I'm with Spring, crash it and keg it. That puppy is finished.

 

[Kent88]

How does it taste?

What I have perceived as the most popular example of this is diacetyl in lagers (as described above). I'm not sure what other off-flavors are cleaned up. I think there is a thread around here called something like "Never dump your beer... patience is a virtue" that might have some examples of other off-flavors that yeast and time clean up.

But I'd suggest you get your wine thief and pull a sample. If you're happy with it then drink it, if not then maybe give it some time.

But then again some styles don't age well, particularly the hoppy styles and probably very light / low OG / low ABV styles.

 

[WaltG]

This is a Blonde Ale. I always hear people saying 3 weeks no matter what. If I'm trying to rush i go 2 days after surface clears.

 

[Kent88]

What OG?

 

[WaltG]

What OG?

1.048 OG 1.011 FG.
I also have really good temp controls and did a good size yeast pitch.

 

[springinloose1]

I always hear people saying 3 weeks no matter what.

Nah, this is simply not true. What I do so you're not taking large hydrometer readings is use a refractometer. You're not looking for an exact reading doing this as the readings refractometers provide is skewed by alcohol and in need of converting... you're looking for the lack of gravity movement. Two/three days of no movement, then take a hydrometer reading. If gravity is met, she's done. That can be 6 days, or 3 weeks +. I did a Doppelbock that was still bubbling after a month. 6 weeks was when I was happy it was done, let it lager for another month, and kegged.

 

[Kent88]

Yep, if gravity readings are consistent over a few days and you like the taste, it is done. If you don't like the taste you can give it another week or so.

 

[WaltG]

Nah, this is simply not true. What I do so you're not taking large hydrometer readings is use a refractometer. You're not looking for an exact reading doing this as the readings refractometers provide is skewed by alcohol and in need of converting... you're looking for the lack of gravity movement. Two/three days of no movement, then take a hydrometer reading. If gravity is met, she's done. That can be 6 days, or 3 weeks +. I did a Doppelbock that was still bubbling after a month. 6 weeks was when I was happy it was done, let it lager for another month, and kegged.

I just got a tilt. It's iffy during fermentation but once krausen clears seems good.

Ok, so I heard a few things about this. If I'm at my FG can I go ahead and cold crash and get ready to keg? I read the yeast "clean up" is due to off flavors put off from temperature changes during fermentation. If that's not an issue can I go ahead?