reducing "green" time in beer

[Dgonza9]

I agree with the first comment, "green" beer is the result of off flavors caused be yeast reproduction and fermenation, such as acetelhyde, diacetyl, that are slowly consumed by the yeast as a beer ages. (the "clean up after themselves" phase")QUOTE]


This summer I basically filtered 5 gallons of Kolsch at .5 microns. This removes essentially all the yeast. If anything, this beer seemed to need less conditioning than the 5 gallons I didn't filter. So I don't necessarily think "yeast cleanup" has anything to do with green beer.

I use starters and control fermentation temps. My beer stil is generally much better after a few weeks in the keg. About a month is a decent time frame for me. 2 weeks to ferment. I pressure ferment, so after two weeks I crash cool and the beer is already fermented. It's often drinkable after 2 weeks, but even better after 2 more.

 

[Dgonza9]

I agree with the first comment, "green" beer is the result of off flavors caused be yeast reproduction and fermenation, such as acetelhyde, diacetyl, that are slowly consumed by the yeast as a beer ages. (the "clean up after themselves" phase")

This summer I basically filtered 5 gallons of Kolsch at .5 microns. This removes essentially all the yeast. If anything, this beer seemed to need less conditioning than the 5 gallons I didn't filter. So I don't necessarily think "yeast cleanup" has anything to do with green beer.

I use starters and control fermentation temps. My beer stil is generally much better after a few weeks in the keg. About a month is a decent time frame for me. 2 weeks to ferment. I pressure ferment, so after two weeks I crash cool and the beer is already fermented. It's often drinkable after 2 weeks, but even better after 2 more.

 

[Shockerengr]

if it's an ale, it will condition faster at warmer temps (60's) as the yeast are slightly more active.

Not knowing what is green for you or how strong, it's hard to say how long it will take in the kegerator....but they will condition there too.

 

[Malticulous]

if it's an ale, it will condition faster at warmer temps (60's) as the yeast are slightly more active.

The maturation phase is only a few days, not weeks. As the yeast go into starvation they will scavenge up some of the by products.


In this typical lager fermentation the maturation/diacetyl rest is just days five and six.

With the right pitching rate, using fresh healthy yeast, and proper aeration of the wort prior to pitching, the fermentation of the beer will be complete within 3-8 days (bigger = longer). This time period includes the secondary or conditioning phase of fermentation when the yeast clean up acetaldehyde and diacetyl.

What's happening after that is mostly yeast and proteins falling out and cold helps with that, be it ale or lager.