SeraW
she/her
Any reason to exclude bottlers? I average 7-10 days in primary, 10-20 days in bottle before serving. So most in 3-4 weeks.
Grain to Glass When Kegging-What's Your Average Time?
- Thread starter Jiffster
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Jiffster
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Appreciate the info, but..... Created the thread specific to kegging to see/learn what keggers are doing since I'm new to kegging.
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Transamguy77
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Most of my beers are 2 weeks in primary, anything over 1.065 gets an extra week, dry hop in the keg, sit overnight at 30psi and drink in a day or 2 more.
I like to dry hop in the keg it gives it a "fresh" hop flavor. I did blueberries last year it was a great blueberry flavor.
I like to dry hop in the keg it gives it a "fresh" hop flavor. I did blueberries last year it was a great blueberry flavor.
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It really depends on the specifics of the beer for me (is it a big beer, does it need dry hopped, etc.), but in general since I've been kegging (last October), I've split my beers into 3 categories:
Short
Medium
Long
Short beers are generally low ABV and require no dry-hopping. For those I am grain to keg in 9 days:
Ferment at low end of yeast tolerance for 5 days. Then ramp temp to high end of yeast tolerance for 2 days. Then cold crash (fining with gelatin if you want) for 2 days prior to kegging. I then do the carb at 30 PSI for 36 hours and reset to serving pressure method, so I can be trying it at about day 11.
Medium beers are generally low/mid ABV and require dry hopping. For those I am grain to keg in 14 days:
Ferment at low end of yeast tolerance for 5 days. Then ramp temp to high end of yeast tolerance for 2 days. Then set temp to 65F and dry hop for 5 days (I use about 20% more hops here than the usual 7 day dry hop method). Then cold crash (fining with gelatin if you want) for 2 days prior to kegging. I then do the carb at 30 PSI for 36 hours and reset to serving pressure method, so I can be trying it at about day 16.
Long beers are generally higher in ABV, require dry hopping, and/or have significant amount of kettle hops. For those I am grain to keg in 21 days.
Ferment at desired temp for 14 days. Then set temp to 65F and dry hop for 5 days (I use about 20% more hops here than the usual 7 day dry hop method). Then cold crash (fining with gelatin if you want) for 2 days prior to kegging. I then do the carb at 30 PSI for 36 hours and reset to serving pressure method, so I can be trying it at about day 23.
Please note though, that while I can usually be sampling a beer at 11, 16, or 23 days, in almost every circumstance I've found that the beer tastes better (less "green") after it's spent an additional 3-4 days at serving pressure in the keg.
Short
Medium
Long
Short beers are generally low ABV and require no dry-hopping. For those I am grain to keg in 9 days:
Ferment at low end of yeast tolerance for 5 days. Then ramp temp to high end of yeast tolerance for 2 days. Then cold crash (fining with gelatin if you want) for 2 days prior to kegging. I then do the carb at 30 PSI for 36 hours and reset to serving pressure method, so I can be trying it at about day 11.
Medium beers are generally low/mid ABV and require dry hopping. For those I am grain to keg in 14 days:
Ferment at low end of yeast tolerance for 5 days. Then ramp temp to high end of yeast tolerance for 2 days. Then set temp to 65F and dry hop for 5 days (I use about 20% more hops here than the usual 7 day dry hop method). Then cold crash (fining with gelatin if you want) for 2 days prior to kegging. I then do the carb at 30 PSI for 36 hours and reset to serving pressure method, so I can be trying it at about day 16.
Long beers are generally higher in ABV, require dry hopping, and/or have significant amount of kettle hops. For those I am grain to keg in 21 days.
Ferment at desired temp for 14 days. Then set temp to 65F and dry hop for 5 days (I use about 20% more hops here than the usual 7 day dry hop method). Then cold crash (fining with gelatin if you want) for 2 days prior to kegging. I then do the carb at 30 PSI for 36 hours and reset to serving pressure method, so I can be trying it at about day 23.
Please note though, that while I can usually be sampling a beer at 11, 16, or 23 days, in almost every circumstance I've found that the beer tastes better (less "green") after it's spent an additional 3-4 days at serving pressure in the keg.
