How long should i wait after transferring to a cornie??

[andyryan218]

Hi,

I was wondering how long do you have to wait after transferring from the FV into a Cornie?? Does the beer still need to condition as it would in Bottles/Plastic Barrells etc??

[MightyMouth]

Yes, beer needs to condition in the Cornie, 1 week per 10 points original gravity, i.e. OG 1.040 4 weeks OG 1.060 6 weeks.

[oblivious]

when it carbonate and taste good, i find the best method

[mysterio]

I agree, let your tastebuds be your guide. The one week for every ten points of gravity is an alright rule of thumb but I think it breaks down a little at each end. For example i've found low gravity bitters and milds can taste good very shortly after fermentation (if all the yeast has dropped out). And presumably you'd want to age a 1.100 barleywine more than 11 weeks.

[MightyMouth]

Obviously guidelines are guidelines which is why I have a taste of my beers every day.

[iowalad]

Are you priming with sugar or via your co2 system?

I find my co2 system takes about a week. You can force carb to speed up the process but I have no experience in that area.

With sugar I would think it would be similar to a barrel. If you go the sugar route seal your keg with some co2 once the priming sugar has been added.

[andyryan218]

I plan on using Co2. Do i just fill the keg, purge out any Oxygen and leave, or do i leave the gas attached and top up whilst its conditioning??

[iowalad]

Whatever you like really.
You can leave it on the gas (make sure your confident of no leaks).
Or open it up wait till it stops making sound then shut it off. Then open it up once in awhile to let in more gas as co2 goes into solution. once it has reached equilibrium you can leave it it off (until you use it).

[iowalad]

Correct

[andyryan218]

Do you leave it for ten days then transfer to a secondary?? How long do you leave it in the secondary for?? Is it ok to add finings to the secondary also??

[iowalad]

No magic number in secondary.
I try and get it into secondary whilst there is still a point or two of fermenting left to go. The amount I leave it frankly varies as to how long I want to wait or until I feel like transferring. I would say at least 10-14 days. I tend to also cold condition in secondary (no shortage of cold around here at the moment).

I think Daab's method is by far the most common. The general consensus seems to be that nothing or little is gained in secondary and the risk of infection/oxidation is increased. I am a creature of habit though!