The 1 2 3 rule is too long...

[mdf191]

Obviously the 123 rule is for bottling, so with kegging what is to quick to drink your ale. On my quickest lowest abv. beers I sometimes ferment in the primary a little over a week, then throw directly into the corny.. chill...carb... and try to wait as long as I can. My question is does chilling the beer slow or quicken the time until is not "green".

 

[david_42]

Carbonation is not aging. Chilling slows the process. If you keep the keg a 40F, plan on 8-10 weeks.

 

[drunkatuw]

Age it warm longer

 

[Yuri_Rage]

1-2-3 applies to kegging, also.

 

[Nurmey]

Green beer is green whether it's carbonated or not. Good beer can't be rushed no matter how much you want to drink your creation. The only solution is to make so much beer that you can't possible drink it all until it's properly aged.

 

[mykayel]

IMHO aging beer only makes it taste better... but that doesn't mean it can't be drinkable (and taste good too) earlier. 2-3 weeks before its drinkable isn't unheard of: https://www.homebrewtalk.com/showthread.php?t=57183

After 2 weeks, give it a try and if it taste good then what does it matter, its your beer and you're the drinking it.

 

[beerthirty]

Several months back I started using 3-0-4 approach. (The aging is done at room temp) The beer was great, and crystal clear after the first few pulls. Now I'm trying 3-1-4 in an effort to keep those first pulls. I just started this on the last batch of amber. I should be able to give results in 2 1/2 weeks. The longer times have advantages and disadvantages. On the minus side, it takes longer to get the finished product and has forced me to buy commercial beer to drink while waiting. On the plus side, better taste and clarity, has forced me to brew more often so I wont have to drink commercial beer. End result is better taste and more beer in the pipeline.

 

[Bobby_M]

Why would you want to drink beer that could be better? We certainly don't do this to make swill cheaper. We do it to have the best product we can. Give it more time and brew more often.

 

[homebrewer_99]

Aging, like fermentation, is a natural process that can't be rushed.

Sorry, your theory/practice has a hole in it...

 

[Chriso]

Try 3-5-1. 3 weeks in primary, 5 weeks in a warm keg conditioning, and 1 week in the fridge on CO2 carbonating. Makes for some damn delicious (and clear!) beers. And they're rarely green by the time you start to suck 'em down. (My 7% American Stout gets about 12 weeks conditioning in the keg before drinking, to be fair.)

You just need to brew more, or brew more often, one of the two.

 

[ohiobrewtus]

Just brew so much that you have no choice but to let it age properly. That's what I do.

 

[Brew-boy]

Why do people rush the fermentation I can never figure that out. I go two weeks minimum in primary and never do secondary. The beer is done when it is done DONT rush it, take a gravity reading over a few days to be sure, then crash it if like or just go right to the keg.

 

[Kauai_Kahuna]

The only solution is to make so much beer that you can't possible drink it all until it's properly aged.

That's my plan, and with the brew I did today, I think I am so there.

 

[denimglen]

I've been doing 2 - 3 weeks in the primary then 2 weeks cold under pressure - on ales in the 1.040 - 1.060 range.

After reading through this I'm thinking I should buy a couple more kegs for warm conditioning all my beers.

 

[TheFlatline]

If the 1-2-3 rule takes too long, you can always go back to Mr Beer I suppose...

I have settled on 3/3. Three weeks in primary, three in bottles.

 

[MikeFlynn74]

Ive found 2 weeks primary plus anything else rocks!