seconday storing

[sam c]

im gonna make a new years brew which will be around 6% so i want to make it next weekend, let it ferment and then put it in a secondary fermenter for about 4-5 weeks then prime and put into the keg for a week before drinking. the reason being i want to be able to keep using my keg whilst this is maturing.

a couple of questions:

1. is this going to be ok in secondary for so long?

2. will i need to re-pitch some yeast at kegging?

3. is a week in the keg gonna be enough time to condition properly? or should i do 2?

many thanks for any replies,

sam

[OldSpeckledBadger]

I think a lot is going to depend on the yeast strain you use and the temperature you keep it at in secondary. You'll definitely need more that a week in the keg though. Why not just buy another keg?

[6470zzy]

The longer you leave it to condition the better it should taste, (up to a point of course) I like to leave them for 4 weeks before touching if possible

[sam c]

cheers for the replies chaps.

dont really want to buy more kegs right now so thats why im going down this root.

i also usually leave my beer in the keg ( or try to) for 4 weeks berfore drinking but im wondering if by leaving it in secondary fermenter for 3 weeks before putting it in the keg and then in the keg for a week if this will be the same thing?if you see what i mean. sorry if thats not explained well i dont know how else to put it.

[OldSpeckledBadger]

Root or route?

Your problem is going to be that you won't get proper carbonation with just a week in the keg because you'll have to skip the cold conditioning phase which not only matures the beer but allows the CO2 produced by secondary fermentation to properly dissolve. Depending on your yeast and the temperature in secondary you may or may not have enough yeast left in suspension to produce secondary fermentation so you've got a risk there as well. You really need to state exactly what yeast you're using and what temperate you'll storing at in secondary. Then maybe one of the true experts (which I am not!) will be able to give you a definitive answer. Personally I'd just buy another keg.

[Dr. Dextrin]

You might get away with a week in the keg. I've done it before, but you might need a bit of luck if this is the first attempt. As regards yeast, just make sure you transfer a bit over into the keg when you fill it from the secondary. That'll ensure there's enough to ferment the priming sugar.

However, if the beer's too cold, it won't ferment and will end up sweet and flat. If it's too warm, the yeast probably won't settle and it'll be cloudy. Chances are, you'll end up with something slightly fizzy, slightly sweet and slightly cloudy. But if it's all you've got, you'll probably enjoy it!

To give yourself the best chance, I'd start the keg warm and gradually drop the temperature over the week. Taste it. If it's still sweet, keep it warm. When the sweetness is acceptably low, drop the temperature. Giving yourself two or three extra days in the keg and using a flocculent yeast will improve your chances.

[dave-o]

I've drunk beer that's only been kegged for a week, and it was fine - lovely head.

I'm sure it would have been better uif left for a few more weeks, but needs must.

[sam c]

thanks again everyone for all your comments and advice.

yeast i will be using is s-05 fermented at 20 c and then the secondary could be the same or i could leave it outside in the cold.

so from all your advice what i think i will do is ferment as per usual then rack to secondary for 2 weeks @ 20 c the into the keg for 3 weeks, 1 in the warm and two in the cold.