[blatz]

Was asked this question by a newer Brewer and to be honest I've had ones that I could drink right away to ones that were fruity or sulfury at kegging and I thought destined to be dumpers only to have them become wonderful beers 6-7 weeks later.

So what is your experiences?

[denny]

Pulled a 12 oz. gravity sample from a week old rye pils today.  Chilling and carbing as I type, but it smelled fine.

[HoosierBrew]

I sometimes get slight sulfur from 2124 and 2308 that dissipates in a week or two at most. Not much sulfur from 2206 most times. I agree that 833 seems good to go quickly. A lot of times these other strains taste ready to rock after FG.

[HoosierBrew]

I think that any yeast, protein, or other particulates still in suspension mask the malt and hop flavors.

I agree, but do you think it speeds this process up to clean up with gelatin ?  I do to a good extent. Some lagers obviously taste better with time (stronger ones especially), but I think cleaning up with gelatin shortens the time frame on average OG beers.

[jeffy]

I think that any yeast, protein, or other particulates still in suspension mask the malt and hop flavors.

I agree, but do you think it speeds this process up to clean up with gelatin ?  I do to a good extent. Some lagers obviously taste better with time (stronger ones especially), but I think cleaning up with gelatin shortens the time frame on average OG beers.

I agree with this.  A lot of the "green" flavors from a lager come from yeast in suspension.  Dropping it out with finings hastens the transition.

[beersk]

Agree with the yeast being in suspension part. I think lagering is the same thing, but a more natural process. I've had beers that I'm not sure about when I sample before they clear, but once they clear they're fantastic. I had an oktoberfest last year that was perfect after a week of fermentation. I kegged it, lagered for a few weeks and it was amazing. I need to figure out what I did right on that batch and do it every time! So many variables at play...

[ynotbrusum]

I just racked a Pilsner last night that could be drank today, if it were carbed.  Brewed it on 9-28.  Just did Marshall's temp schedule and the hydrometer sample was super - no green flavor, smell, or aftertaste, and clear as a bell with no finings, so it was perhaps the yeast (34/70), or the ferment temp schedule. BTW, it was a 45 minute mash, 45 minute boil with mostly Pilsner based malt.  Carbing as I write this and I expect to sample it before the weekend.

[brulosopher]

I won't start crashing/layering until it smells fine, which usually only takes 7-10 days. Kegged some Helles yesterday, could have drank a pint!

[Pi]

Do you think there's any difference When you force carb (before or after lagering)?

[beersk]

Do you think there's any difference When you force carb (before or after lagering)?

Zero difference, in my opinion. Just like zero difference in crashing slowly versus crashing quickly.