Primary question...

[Radobrewer]

I brewed an IPA w/ 12 lbs of grain and 4 oz of hops. It fermented out fast with West Coast ale yeast within two days. It has been in the primary carboy for a week. Can I stick it in a refrigerated keg now? When should it be done?

 

[Matt3989]

Is it clear?

I usually like to do a diactyl rest and warm it up to about 72 for 2 days, let the yeast have some extra energy in the warmer beer to help clean up the flavor. Then cold crash to clear it up. (IPA's tend to be tough to get clear, especially with pellet hops)

4oz. Doesn't seem like much for an IPA though.

 

[WoodlandBrew]

You could, and it would probably be okay. Two weeks might give it a little more time to mellow. A two day fermentation is a little on the fast side. If you are going to allow natural carbonation in the keg for a week or two then racking it now would be fine.

Although with an IPA you need to consider that the hop flavor and bitterness will dissipate.

These are just general guidelines. If it tastes good to you then by all means force carb it and drink it.

 

[JeffD1]

Can you provide more information? Has your hydro readings been stable for 3 days? How does it taste? If it tastes fine and your hydro readings have been stable then you should be good to go ahead and keg it. If you have off flavors (e.g. green apple) it might be better to let it sit on the yeast a little longer. Although, the hop flavor might overpower the off flavors anyways. I'll be honest though, my experience is with bottling not kegging, but there shouldn't be too much of a difference in regard to this.

 

[Radobrewer]

It's held steady at 1.010 for the last 3 days. Tastes great but planning to let it sit in the keg for a while. It' actually been 11 days thus far. I really just want to clear out that carboy for something else. My recipe is below- it actually had 5 oz of hops. I'll be adding two more ounces of Amarillo to the keg for dry hopping. Just curious about general guidelines on fermentation times once the gravity holds steady.

Type: All Grain Date: 9/24/2013
Batch Size (fermenter): 5.00 gal
Boil Size: 7.64 gal
Boil Time: 90 min Equipment: 5 Gallon Batch
End of Boil Volume 6.14 gal Brewhouse Efficiency: 72.00 %
Final Bottling Volume: 5.00 gal Est Mash Efficiency 85.0 %
Fermentation: Ale, Two Stage Taste Rating(out of 50): 30.0
Taste Notes:

Ingredients
Amt Name Type # %/IBU
6 lbs Pilsen Malt 2-Row (Briess) (1.0 SRM) Grain 1 50.0 %
5 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 2 41.7 %
1 lbs Caramel/Crystal Malt - 40L (40.0 SRM) Grain 3 8.3 %
1.00 oz Warrior [15.00 %] - Boil 60.0 min Hop 4 48.7 IBUs
1.00 oz Columbus (Tomahawk) [14.00 %] - Boil 15.0 min Hop 5 22.6 IBUs
1.00 oz Centennial [10.00 %] - Aroma Steep 5.0 min Hop 7 0.0 IBUs
2.00 oz Amarillo Gold [8.50 %] - Aroma Steep 0.0 min Hop 6 0.0 IBUs
1.0 pkg California Ale (White Labs #WLP001) [35.49 ml] Yeast 8 -

Beer Profile

Est Original Gravity: 1.063 SG
Est Final Gravity: 1.013 SG
Estimated Alcohol by Vol: 6.6 %
Bitterness: 71.2 IBUs Calories: 151.6 kcal/12oz
Est Color: 7.0 SRM

 

[Yooper]

If the gravity has been stable for at least three days, and it's clear (or clearing), keg it up!

IPAs are better when fresh, as hops aroma and flavor fades pretty quickly.

 

[Radobrewer]

Awesome. Thanks all.