« on: December 05, 2012, 12:20:10 PM »
once the gravity has stabilized it's all about taste and style. Some styles like to be young some like a little more time and some like weeks or months. I occasionally do a ordinary bitter from grain to glass in 8 days but with stout I just kegged it wasn't really ready even to be cold crashed for 3 or 4 weeks.
Once FG has been reached, I wait for the krausen to drop, the beer to clear, and for it to taste "done". Sometimes the yeast works faster than other times. While I shoot for consistency in these things, it's a hobby and I don't have a set schedule. I let the beer make the schedule.