Fermentation Time/Fermenting in a Keg

[jferguson78]

Okay, so I'm an extract brewer with a couple questions for everyone.

Historically, I've mostly made batches based on kits...typically from Northern Brewer. Those kits always come with a recommended fermentation time on them too. Recently, however I bought a copy of Brewing Classic Styles and I brewed one of the American Pale Ale recipies (and it came out REALLY good). Currently I'm about a week into fermenting my Belgian Golden Strong ale from the same book.

Now I know that some beers benefit from longer fermentations (such as an imperial stout), but how do I know how long something should sit before consuming it? The reason I'm asking with this batch is because it is a higher gravity beer and the same style beer kit sold by Northern Brewer recommends 4 months.

Second question: I'm also relatively new to kegging. Is it okay to transfer the beer to a keg to age after fermentation is complete? (Say, 3 weeks after brewing). If so, should it be carbonated and then left to age, or left as is and then carbonated a week or so before drinking. I'm also assuming if this is okay, that it should be left to age at room temperature.

Any help is appreciated!

Thanks,
Jesse

[dunleav1]

JZ's Belgian Golden strong can be drank at 6 weeks. At 6 months that beer is awesome.

Leave it sit as long as you want if it's refrigerated.

Yes, if you have a keg you can age in it. I do all my beers that way.
I don't carb it, but i do put a layer of co2 over the beer.

[11amas]

I would judge all fermentation based on gravity. Take your OG, take your FG when you see no more airlock activity, if your expected % of attenuation according to your yeast and recipe is on target then you are pretty good. Now taste it, look for "green apple" or "canned corn"; these are indications that your yeast is not done or something went wrong. If under 4 weeks, leave it on the cake longer. After 4 weeks I prefer to rack to a keg and finish it or, if it will need to be dry hopped or lagered for a longer period of time and I don't want the sediment in my keg, it goes to a 5g carboy to finish things off. If you are near 4 weeks and see signs of incomplete fermentation, raise the temp a few degrees, after a few days, check it out again. All fermentations and yeasts can be different from what I can tell so there are no guarantees except perceptions and measurements; those can still be a bit off. That is what I am gathering after wondering the same thing and trying to find the "right" answer...but then again every time I learn more I learn that there is more to learn...

[Spelt]

Agree with taste and measure. Fermentation guidelines are really there more to give you an estimate as to when you need to have a clean keg or bottles ready. I have been impressed that as the gravity of my beers increase, they seem to need longer time frames to condition and acheive an ideal flavor profile. My wee heavy is 3 months old and continues to improve as it bottle conditions. Unfortunately very few bottles are left to continue this experiment.

Usually, observing your carboy is sufficient to know when fermentation is done. A hydrometer reading within 2 points of your target FG pretty much confirms it. Its the conditioning phase during which the yeast manages the nonsugar molecules such as acetaldehyde that is more challenging to judge. I pretty much rely on my tastebuds to dictate when that process has run its course. I would agree with aging cool and I like the idea of a CO2 blanket. Seems that these would both serve to reduce the rate of staling reactions. I wonder if it would also reduce the rate at which one loses hop aroma. That seems to decline pretty quickly in beers where that is a significant style character.