How fast is too fast to keg?

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Tim Trabold
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I am making an Apricot Wheat for my wife, who doesn't like beer. I made a basic wheat beer 8 days ago and added 3 cans of apricot halves, blended, after 4 days. It has now been 9 days. The SG has been 1.013/1.012 for 2 days (8 days up to now). I put the fermenter in the fridge to cold crash today and will check the SG tomorrow.

What are your opinions as to if I can keg this after 10 days, on Wednesday if the SG is stable. I would like to serve it on Thanksgiving after force carbing it on Wednesday.
 

popgunandy

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If you've cold crashed it the FG won't move...the yeast are now inactive, whether or not more fermentation potential remains. In any event, it's not strange for a beer to be largely done in 8 days so go for it.

If you want it ready Thursday I'd keg by Tuesday and put the pressure at 35-40, then drop it to 30 after 24-36 hours. Purge the air, drop it to 10 and pull a test pint Thursday am.
 
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