Ike
nOob for life
- Joined
- Jan 9, 2015
- Messages
- 532
- Reaction score
- 186
SO, I'm pretty sure I know the answer to this one. BUT, just to be sure:
My old process (for ales) when bottling: Brew, let 'er sit in primary for at least two weeks (as needed, but usually two weeks gets it done for my relatively simple recipes) bottle and let sit some place warm to carb up and age. Usually, I was cracking bottles after one week.
NOW, I just kegged my first brew. It spent two weeks in primary, and I kegged without any major issues. The keg was VERY full, so my effort at force carbing didn't go well. I've let it sit under 12 psi for about three days now, and the good news is it is carbing up. The bad news is that even in its partially-carbed state, I can tell it is pretty green.
I realize now the error in my process: in the keg, it didn't get the aging time equivalent to a week in the bottles. How do you all do that? Just keg, and let it sit in the keg at room temperature for a week? Give it an extra week in primary? Naturally carb in the keg?
ALSO, what is the best thing to do with what I have now? I'm assuming the aging will take place much more slowly at 40F than it would at 68. Should I surrender my carbing efforts so far, pull it out of the kegerator, let it sit in the pantry for a week, and retry? I'd be cranky at the loss of CO2 and time so far, but also don't want to spend the next month or so drinking crappy green beer.
My old process (for ales) when bottling: Brew, let 'er sit in primary for at least two weeks (as needed, but usually two weeks gets it done for my relatively simple recipes) bottle and let sit some place warm to carb up and age. Usually, I was cracking bottles after one week.
NOW, I just kegged my first brew. It spent two weeks in primary, and I kegged without any major issues. The keg was VERY full, so my effort at force carbing didn't go well. I've let it sit under 12 psi for about three days now, and the good news is it is carbing up. The bad news is that even in its partially-carbed state, I can tell it is pretty green.
I realize now the error in my process: in the keg, it didn't get the aging time equivalent to a week in the bottles. How do you all do that? Just keg, and let it sit in the keg at room temperature for a week? Give it an extra week in primary? Naturally carb in the keg?
ALSO, what is the best thing to do with what I have now? I'm assuming the aging will take place much more slowly at 40F than it would at 68. Should I surrender my carbing efforts so far, pull it out of the kegerator, let it sit in the pantry for a week, and retry? I'd be cranky at the loss of CO2 and time so far, but also don't want to spend the next month or so drinking crappy green beer.