Really sp0rk? Or do you mean 3 days? Most of my kegs are ready to drink after 3 days. 2 gassing up, 1 at pouring pressure then consume. Lagers are an exception. 3 weeks for these is the sweet spot for me.sp0rk said:Like fletcher said, beer benefits from a period of aging (despite what the developer of some fandangled machine claims)
Most of my kegged beers sit for 3 weeks before I start drinking
:icon_offtopic: I run my wort from the cube, through a sieve at the top of the fermenter.sp0rk said:pitching and temp control I've got down pat but I don't have an O2 system (I shake my cube like crazy then pour into my FV from a height)
i have to say i agree. while you can drink some awesome IPAs and such right off the bat in kegs, i still prefer how they 'round out' after a few weeks (in the keg). different horses for different courses though; taste is very subjective.sp0rk said:Nope 3 weeks, personally I think that's when most of my beers start tasting their best (i've had some IPAs awesome after 3 or 4 days)
I've only brewed 2 lagers in the 4 or 5 years I've been brewing...
pitching and temp control I've got down pat but I don't have an O2 system (I shake my cube like crazy then pour into my FV from a height)
"Patience young grasshopper..."rusty274 said:So I've just bottled my 1st BIAB.
I've heard of a way of force carbonating bottles.
Is it just a matter of keeping the beer at a warm temp and giving a shake every so often?
Yes, that's true when naturally carbing with sugar, not force carbing (as was your op) which is done with a gas bottlerusty274 said:Thanks guys, I must have been given an old wives tale. I was told that the higher temp and shaking the bottle would re-activate the yeast a bit quicker.
Well better head off the local bottle-O and sort myself out.
Thanks for the tips.
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