General Category > Yeast and Fermentation

Sort of a pole

(1/5) > >>

gymrat:
How long do you guys and gals leave a typical beer, say under 1.060 OG, in the fermenter before bottling or kegging?

morticaixavier:
till it's done  ;D

It's really a hard question. I have had beer of that gravity in the keg after two weeks and have left it for 4.

Keep checking the gravity, and the taste. even after the gravity has stabalized I notice significant improvement in flavour with a little extra time on the yeast.

I will often cold crash a finished beer for a week or two on the yeast also. don't know if that matters or if it would be fine if I kegged it and cold crashed but I like what it does and the kegged beer gets consumed so the second half of the keg is always better than the first half.

kramerog:
2-4 weeks.  It depends more often on when I'm available to package the beer than when the beer is ready generally.

davidgzach:
Typically 3 weeks.  If I feel it fermented fast and clean then 2 weeks for ales.

For lagers, 3 weeks or until at FG.  If it's close to FG, I'll typically raise the temp to 65F to let it burn out and clean up.

Dave

theDarkSide:
For ales, about 2 weeks ( longer if I get lazy ).  For lagers, about 3 weeks.

I only have space for 1 carboy in my fermentation chamber, so I like to get them out as soon as possible as long as they are done.

Navigation

[0] Message Index

[#] Next page