Salute from Ontario

[user 348755]

Just checking in as suggested.

Started brewing in the 90's when I was working in a BYO. Back then, we used copper kettles and mostly extract. Just got back into the hobby with an AIO and have about 20 batches done so far. All have been good as I'm used to brewing although I had forgotten a lot.

I have a pils crashing right now in the kegerator, a kolsch in the ferm chamber and just finished a witbier that went from 1049 to 1012 in 12 hours. Yes that's correct. I dumped the wort on the trub from a previous batch and this crazy BW-20 from fermentis ate it all in less than 24 hours. Since I've never had a beer finish so fast, i have no idea of I should just move it right to the keg and carb, or condition it. It tastes decent.

Anyway, cheers from Ontario

 

[Hoochin'Fool]

Welcome from Minnesota!

I think most people here would recommend leaving the beer in the fermenter for at least a week, to make sure that the gravity really has stopped dropping, and give the yeast a little time to clean up and drop out of suspension. I only bottle, so all I know is that if I bottle too quickly after fermentation has finished, I end up with a lot of sludge in my bottles, since you are kegging, that's probably not so much of a concern.

 

[user 348755]

Welcome from Minnesota!

I think most people here would recommend leaving the beer in the fermenter for at least a week, to make sure that the gravity really has stopped dropping, and give the yeast a little time to clean up and drop out of suspension. I only bottle, so all I know is that if I bottle too quickly after fermentation has finished, I end up with a lot of sludge in my bottles, since you are kegging, that's probably not so much of a concern.

Thanks Fool. It's my instinct as well. I think I'll let it settle a bit but I may also just keg it as soon as it has stratified and see if a three day old beer really can be that good. Cheers again,

 

[user 348755]

Welcome from Minnesota!

I think most people here would recommend leaving the beer in the fermenter for at least a week, to make sure that the gravity really has stopped dropping, and give the yeast a little time to clean up and drop out of suspension. I only bottle, so all I know is that if I bottle too quickly after fermentation has finished, I end up with a lot of sludge in my bottles, since you are kegging, that's probably not so much of a concern.

Yep. You're right. It's done but I tasted it and still needs to clean up. Here's a video about that beast of a yeast, BW-20. There's not much info on this yeast, even on here.

 

[OakIslandBrewery]

Welcome to the group!

I agree, letting your beer sit a while longer is a good idea. It's really not going to hurt anything. After I hit my mark I let it sit for another week or so. I've read others letting it go for several weeks.

Again, welcome!

 

[user 348755]

Welcome to the group!

I agree, letting your beer sit a while longer is a good idea. It's really not going to hurt anything. After I hit my mark I let it sit for another week or so. I've read others letting it go for several weeks.

Again, welcome!

Thanks OIB. I've been patient with my pilsners and lagers but this with Wit is really angry at being at being woken up. I've never gone directly to keg after FG so I think I'll give this one a week max and then keg. Thanks for your reply.

 

[OakIslandBrewery]

Thanks OIB. I've been patient with my pilsners and lagers but this with Wit is really angry at being at being woken up. I've never gone directly to keg after FG so I think I'll give this one a week max and then keg. Thanks for your reply.

Sometimes it's not easy to wait, but in most cases it is. It doesn't hurt and beer will settle out some more as it sits so there is a benefit to waiting. A wheat beer won't clear up like others but some suspended yeast will drop out.