How long do you ferment after reaching a stable FG

[RyPA]

I've read opinions on both sides with this:

1. Once FG is stable for 1-2 days, the beer is ready to move on to soft/cold crash.
2. Let it ferment for ~2 weeks before soft/cold crash.

Is there a definitive answer to when the yeast is truly done doing it's work and the beer is ready for the next phase? Has anyone noticed an improvement in beginning soft/cold crash at stable FG versus waiting 1-2 weeks after that before soft/cold crashing?

From a thead on Verdant yeast I am quoting what someone says they do. What if FG is reached during step 1, does moving the temp and letting it sit longer (steps 2 & 3) really do anything?

1. Pitch at 70, hold at 70 for 4 days.
2. Bump up to 71 for 3 days.
3. Bump up to 72 for 3 days.
4. Drop to 60 for 24 hours.
5. Dry hop at 60 for 3 days.
6. Transfer, carb, serve.

 

[day_trippr]

I don't believe in fixed durations when it comes to fermentation. I wait until it's obvious that the fermentation is winding down - when most of krausen has fallen and there are "open" areas on the surface. I'll take my first SG check then just to see where it is, then check again after the krausen has nearly disappeared, then check every 2 days until SG is stable, at which point I start a 2 day soft-crash to 50°F before starting the dry hop process...

Cheers!

 

[RyPA]

I don't believe in fixed durations when it comes to fermentation. I wait until it's obvious that the fermentation is winding down - when most of krausen has fallen and there are "open" areas on the surface. I'll take my first SG check then just to see where it is, then check again after the krausen has nearly disappeared, then check every 2 days until SG is stable, at which point I start a 2 day soft-crash to 50°F before starting the dry hop process...

Cheers!

Thanks, I may move to soft crash then. I use an iSpindel, and while the gravity readings may not be accurate it at least tells me when movement has stopped - it has been flatlined for over 24 hours and the krausen has already dropped out.

 

[day_trippr]

I should have noted that in my experience once all the krausen has dropped terminal gravity was already reached and the two-day thing at that point is just confirmatory rote

Cheers!

 

[Broken Crow]

Here's the thing: I don't yet have temp control of fermentation beyond my stable year-round basement, but I always assumed that I can use my eyes after the FG is well established...absolute and unchanging clarity after however many weeks = finished beer. Have those of you who use temp control ever observed any quantifiably measurable difference to a what an experienced eye can tell? I'm asking sincerely..thanks for posting a learning opportunity!

 

[RyPA]

@Broken Crow, if you need warm-side temp control, what I do is put the fermenter in a tub of water and use a cheap fish tank heater that has a built in thermostat.

I am buying a dedicated fridge/freezer in the near future to provide full control.

 

[SFC Rudy]

I use the five monkey rule. I ferment for two weeks then package. Except for my Hefeweizen which I bottle at about 10 days.

I usually have enough home brew on hand so I don’t have to rush the process.

 

[dmtaylor]

I wait until flatline, then wait 3 more days. Seems to be helpful in preventing gushers (I bottle most of mine).

 

[odie]

FG can "appear" stable but might still be dropping points...very slowly...

If you are where you think it should be...no harm in kegging and drinking...

but if bottling...give it a few more days to be sure it's flatlined...or you might have an explosive finale.

 

[Yesfan]

About 3 weeks for me. If I'm in a rush, two weeks. Once FG is met, aren't the yeast still "cleaning up"? That's one reason why I do three weeks.

 

[505-Brewer]

Entirely dependent on the yeast/beer in question. Generally when the beer has reached terminal and is diacetyl negative its ready for the next stage (which for me is typically packaging of an ale) - but dry hop (hop creep) or lager yeast can change that.

 

[odie]

About 3 weeks for me. If I'm in a rush, two weeks. Once FG is met, aren't the yeast still "cleaning up"? That's one reason why I do three weeks.

if FG is reached...then what are the yeast "cleaning up"?

 

[DevilsCups]

if FG is reached...then what are the yeast "cleaning up"?

This is a somewhat polarizing topic, I've come to learn. Some believe in clean-up of "byproducts" of fermentation, and some say "nonsense".

 

[Bobby_M]

if FG is reached...then what are the yeast "cleaning up"?

They are reabsorbing both Acetaldehyde and Diacetyl, two of the most prevalent flaws in homebrew (oxidation would be the 3rd).

If you learn what both of these smell and taste like, you can sample before you start crashing. Leaving it for a couple days extra is just an insurance policy if you don't want to pull a sample and/or if you know you're not sensitive to either compound.

This is a helpful method as well: https://escarpmentlabs.com/en-us/blogs/resources/the-forced-diacetyl-test

 

[odie]

well...I've had some beers turn out a bit "off" from what I had previously brewed. Same exact recipe.

I can't recall if those were cold crashed and served as soon as FG was reached and had no "yeast clean up"
or were they left to "clean up" for a week or so.

I never kept records of FG to serving time lines or tracked any diacetyl rest.

 

[dmtaylor]

if FG is reached...then what are the yeast "cleaning up"?

Sulfur and diacetyl. And probably other stuff.