Synovia
Well-Known Member
When yeast is working in an imperfect environment, it often produces all sorts of intermediate chemicals between sugar and alcohol. It eats the easiest stuff first.
If it hasn't flocced out, its still eating.
Why is it when I listen to Jamil and John, they seem to say...
- Thread starter tamoore
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When yeast is working in an imperfect environment, it often produces all sorts of intermediate chemicals between sugar and alcohol. It eats the easiest stuff first.
If it hasn't flocced out, its still eating.
To me it sounds like you assume 'in the keg' means "ready to drink at peak flavor"...and that's not the case.
I've listened to a lot of Jamil Show and I don't get the impression he rushes from brew day to drinking time, but rather kegs and lets it age there to keep primary and secondary open for more batches.
I've listened to a lot of Jamil Show and I don't get the impression he rushes from brew day to drinking time, but rather kegs and lets it age there to keep primary and secondary open for more batches.
ChshreCat
Well-Known Member
If you listen to Can You Brew It they often complain that they rushed the beers to have them done in time for the shows and that they'd have been better if they had started earlier and given them more time.
OP
OP
tamoore
Well-Known Member
Ok, that's fair.
I haven't listened to that show, but for one episode.
The IPA that I kegged tonight is pretty damn good, however.
It's about 19 days from brew date and is, IMO, pretty tasty. I'm going to gauge its progress as it ages, and see if I can sense its maturity. I'd be more than happy with the flavor I have right now, however. I can only hope it gets better over the next few weeks.
Thanks for the replies in this thread, everyone. They are appreciated!
I think it depends heavily on the style of the beer, the original gravity and the brewer's skill. A low gravity (1.050 or less) pale ale/bitter brewed well - follow all of the advice above about sanitation, pitching, and fermentation temp control - will be at its best in 2 to 3 weeks. That's why a beer like Summit EPA is on tap in a bar and tasting great in 2 weeks. So, ten or so days in primary, keg, carb up and cold crash for a couple days, and enjoy. If you've been aging this type of beer for more than a month, you'll be surprised at how good it tastes in a couple weeks.
