Danscraftbeer
Well-Known Member
2 cents worth this is my system now with co2 transfers so there is no risks of exposure to air.
Kegmenter, ferment with relieve valve set to 5psi to be subtle on the yeasties.
Ale ferment at 18c for 4 days hits FG then raise to 21c over 3 days. Chill to around 5c. Transfer 7th+ day into serving keg (secondary).
Lager at 11c for 7 days hits FG then raise to 14c over 7 days. Chill, Transfer 14th+ day into serving keg etc.
The beer is 95% clarity at this stage at my eyes.
Leave those secondary kegs sit around the house basically at room temperatures.
My theory is the warmer room temps are the last summer party for the fewer remaining yeast to clean up the rest of what is edible like Diacetyl etc. Its a lazy comfort part of conditioning etc. Winter room temp is around 14 to 20c. Summer is maybe 25-33c but kegs don't seem to sit around as long in summer anyhow.
Edited. -_-
Kegmenter, ferment with relieve valve set to 5psi to be subtle on the yeasties.
Ale ferment at 18c for 4 days hits FG then raise to 21c over 3 days. Chill to around 5c. Transfer 7th+ day into serving keg (secondary).
Lager at 11c for 7 days hits FG then raise to 14c over 7 days. Chill, Transfer 14th+ day into serving keg etc.
The beer is 95% clarity at this stage at my eyes.
Leave those secondary kegs sit around the house basically at room temperatures.
My theory is the warmer room temps are the last summer party for the fewer remaining yeast to clean up the rest of what is edible like Diacetyl etc. Its a lazy comfort part of conditioning etc. Winter room temp is around 14 to 20c. Summer is maybe 25-33c but kegs don't seem to sit around as long in summer anyhow.
Edited. -_-
