Previous batches while I was bottling I paid extra attention to ensure fermentation was complete for obvious reasons. What are the risks when kegging beer that may not be completely done? In my case, I have an ale that has gone from 1.050 down to 1.008 in 5 days. This is already lower than the expected FG of 1.011.
Can I crash this masterpiece?
Don’t get too hasty. Have you smelled/tasted it yet? You want to make sure the yeast has finished cleaning up after itself and that there’s no diacetyl or acetaldehyde.
Yes, no off flavors. In fact it’s my IMO best smelling and tasting beer so far!
+1 - Your primary schedule should be the same regardless of whether you’re going into bottles or a keg. Not only do you want fermentation to be complete, but you want to make sure that the yeast mop up before you rack it.
5 days? Give it some more time.
The risk is that after you carbonate the beer you (or someone else) notice flaws that were not apparent when the beer was flat and that would have gone away with more fermentation time.
I was getting motivated by Drew’s most recent article on express brewing.
+1 I would wait at least another 5 before thinking about cold crash and racking. remember, the express brewing calls out lower OG, and still not necessarily an"optimal" practice.
pick yourself up or utilize existing bucket or carboy to start next batch when your speidel is occupied.
Your numbers would be in a range where that was feasible, but think about how fast you’re going to drink it. If it’s something you’re going to serve for a festival or event where it will be gone in a few hours, it may not be a big deal and no one may notice anything off about it. If it’s something you’re going to drink at your house over a few weeks, you may start to notice things at serving temp and carbonation levels which aren’t evident in a hydrometer sample.
Can you elaborate on this?
A low OG beer has a reasonable chance of being done and yeast byproducts cleaned up on an express schedule - less sugars to ferment. Most regular or higher OG beers can’t be pushed that fast.
Re: Fermentation Schedule while Kegging
« Reply #10 on: Today at 02:55:21 PM »
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A low OG beer has a reasonable chance of being done and yeast byproducts cleaned up on an express schedule - less sugars to ferment. Most regular or higher OG beers can’t be pushed that fast.
yep this^^^^^^ not that you cant do it, just that you may not be happy and have higher risk of being disappointed…and some of us know it because it has happened to us, and kicked ourselves in the arse for being impatient ;D
So a 1.050 beer isn’t low? :o
call it average. 1.040- would be my low, 1.060+ high
think you’ve gotten a bunch of good info and advice. end of the day, do what you feel comfortable with. if it doesn’t work out, there’s the learning and always the next batch! if it works out…cheers, enjoy!
Only good things can come from patience when it comes to brewing…I have learned the hard way on numerous occasions. If you don’t need the beer quickly, then I wouldn’t push it…
Yep. ~5.5% ABV is not low gravity. It’s average. You can get away with express brewing on something like that for a festival (I’ve done beers in 10-13 days grain to glass for a festival before), but there’s a pretty decent chance you’ll pick up things in a pint at serving temps and carbonation levels in a couple weeks that you won’t get with a 3-4 oz sample at a festival.
Hilarious. And I thought kegs afforded me the luxury to cut corners!
That’s great Jim. Oh wait, that’s from Ken. Still great, just really looked like Klickitatjim’s work. We’ll done Ken!
after all the serious stuff out of the way, couldn’t help myself…one of my fave silly sayings from movies.
Even low gravity beers I would suggest 10 days on primary yeast cake just to be sure to remove any by products of fermentation as stated above. I have had no issues with kegging a 10 day hefe though…