R. Gibson
Master Brewer
- Joined
- Jul 20, 2011
- Messages
- 67
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I've been brewing for a few years now, but am usually too impatient, probably transferring from primary to secondary and secondary to keg weeks earlier than I should. I'm usually unhappy with the flavor of the beer until it's been kegged up for several weeks, despite force carbonating it within a few days...so I'm looking to improve my routine, and wondering what the best practice is?
What I usually do:
1) Ferment in closed primary vessel for about a week
2) Rack to closed secondary for a week or two, until all activity stops
3) Crash cool secondary in kegerator for a few days
4) Keg and force carbonate
5) Drink first beer about the 30-day mark, and usually unimpressed by flavor
6) Keep sampling beer every few days until it is gone
7) Complain that it just finally started tasting good on the last pour... :'(
...so I have two batches in secondary right now. Both were in primary for a week, one is a Belgian Dubbel, with no signs of activity, but is still a little hazy. The other is an APA that just started dry hopping a few days ago. My plan for the APA is to rack it off the dry hops after about a week, in to a third carboy, to prevent it from getting "grassy," and let it condition out for another week or two after that.
The Belgain like I said is dark and still, but light doesn't really shine through it yet, so I guess I'm wondering if I just need to let it sit there for a few more weeks to mature and clarify? Or go ahead and keg it, and let it sit in the fridge for a few weeks instead? Will it actually mature faster at room temp in the secondary, or faster when cold and carbed in the keg?
What I usually do:
1) Ferment in closed primary vessel for about a week
2) Rack to closed secondary for a week or two, until all activity stops
3) Crash cool secondary in kegerator for a few days
4) Keg and force carbonate
5) Drink first beer about the 30-day mark, and usually unimpressed by flavor
6) Keep sampling beer every few days until it is gone
7) Complain that it just finally started tasting good on the last pour... :'(
...so I have two batches in secondary right now. Both were in primary for a week, one is a Belgian Dubbel, with no signs of activity, but is still a little hazy. The other is an APA that just started dry hopping a few days ago. My plan for the APA is to rack it off the dry hops after about a week, in to a third carboy, to prevent it from getting "grassy," and let it condition out for another week or two after that.
The Belgain like I said is dark and still, but light doesn't really shine through it yet, so I guess I'm wondering if I just need to let it sit there for a few more weeks to mature and clarify? Or go ahead and keg it, and let it sit in the fridge for a few weeks instead? Will it actually mature faster at room temp in the secondary, or faster when cold and carbed in the keg?