Author Topic: Conditioning in the keg  (Read 4394 times)

Offline Slackjawls

  • BeerSmith New Brewer
  • *
  • Posts: 2
  • BeerSmith 2 Rocks!
Conditioning in the keg
« on: November 11, 2014, 01:53:18 PM »
I have a five gallon batch of oatmeal stout that has been fermenting for 10 days.  The bubbles are 5 minutes apart.  If I rack it to the keg, will it continue to condition?  My fridge stays around 40. 

Offline Scott Ickes

  • BeerSmith Grandmaster Brewer
  • *****
  • Posts: 1281
  • Brewing creatively and sharing the results!
Re: Conditioning in the keg
« Reply #1 on: November 11, 2014, 03:56:58 PM »
My suggestion is to take gravity readings. Once you get stable readings three days in a row, it's good to keg it. However, if it were mine, I would wait even longer. I'm never in a hurry to keg or bottle.
Kegs:
 Red IPA
 ESB
 Saison Solera
 Dubel (Aged in Malbec Wine Barrel
Aging:
 80 Shilling (In bourbon barrel)
Bottled
 Peppermint Patty Stout
 Wee Heavy

Scott Ickes
https://creativebrewing.wordpress.com

Offline MaltLicker

  • Global Moderator
  • BeerSmith Grandmaster Brewer
  • *****
  • Posts: 2004
    • Blue Ribbon Brews
Re: Conditioning in the keg
« Reply #2 on: November 11, 2014, 08:22:11 PM »
...........will it continue to condition? 

Yes, but much of the early "conditioning" is done by the yeast cleaning up by-products that occur in every fermentation.   So even when bubbles decrease, and even when gravity readings are stable, good things are happening that we don't necessarily "see" in the vessel.   Moving the "unconditioned" beer off the majority of the yeast that does that cleaning is counter-productive.   All else equal, three weeks in primary is a good thing. 

Offline prj28

  • BeerSmith Master Brewer
  • ****
  • Posts: 78
  • I like beer.
Re: Conditioning in the keg
« Reply #3 on: November 12, 2014, 08:29:10 AM »
You need one of these:



We are building a brewing system of extraordinary magnitude. We forge our system in the tradition of our ancestors. You have our gratitude.

Offline Slackjawls

  • BeerSmith New Brewer
  • *
  • Posts: 2
  • BeerSmith 2 Rocks!
Re: Conditioning in the keg
« Reply #4 on: November 12, 2014, 12:03:20 PM »
Thanks for the good info.  I'll leave it in the primary for another week to ten days.  I sampled it today.  The gravity is close to what the recipe suggests it will finish at but it tastes pretty green.