Too Quick to Keg?

[Hwk-I-St8]

I have a NEIPA that I brewed about 8 days ago (my first brew since the 90's). Fermentation seems complete, it's at the expected FG, the second dry hop went in yesterday. I'm thinking about cold crashing for 24 hours starting Tuesday night (that would be 10 days after the pitching the yeast) and kegging Wednesday. This seems really early to me, but the beer acts, looks and tastes ready.

When I used to brew, it was 7 days in the primary and another 14 secondary. Now I'm thinking about packaging after 11 days.

Thoughts?

 

[max384]

Ten days is quick, but not unheard of for an ale, particularly an IPA. Just make sure you check a second gravity to ensure it is not still fermenting. I would also cold crash for more than 24 hours. I've found that one day doesn't do much. I usually cold crash for 2-3 days.

 

[luizffgarcia]

Yep agree, not too early at all if fermentation is over. I actually keg all my IPAs around day 10 to 14, fermentation is usually finished by day 6.

 

[Yooper]

Sounds good to me!

 

[Morrey]

I have a NEIPA that I brewed about 8 days ago (my first brew since the 90's). Fermentation seems complete, it's at the expected FG, the second dry hop went in yesterday. I'm thinking about cold crashing for 24 hours starting Tuesday night (that would be 10 days after the pitching the yeast) and kegging Wednesday. This seems really early to me, but the beer acts, looks and tastes ready.

When I used to brew, it was 7 days in the primary and another 14 secondary. Now I'm thinking about packaging after 11 days.

Thoughts?

I work on a two week cycle pretty much like clockwork. For a NEIPA, I'll let stay in primary 2 weeks and start checking my FG around day 12 to get 3 consistent readings to ensure it is actually finished. From there I'll keg and add a dry hop if called for. I'll leave hop sack in keg (ambient room temp) for 4 days or so, then pull hop sack, seal and cold crash while applying gas until ready to tap.

Others have different ways of timeline management, but I have adopted this schedule which keeps me on track managing a variety of other beers in my pipeline. I honestly think two full weeks in fermenter gives the yeast some time to clean itself up and makes a big difference in your final product.