Just bottled up a nice Dry Irish Stout last night. (4.9% ABV)
I brewed it last week. Usually, I let 'em sit for three weeks to let the yeast clean up after themselves. I then bottle, and let that sit for three weeks.
I've been finding with the low (relatively compared to what I normally drink or brew) ABV beers, they tend to finish early, and don't require Kid gloves. You can bottle 'em green, and it don't matter. I found with my last Pale Ale, there was no appreciable difference between the beer I tasted after seven days in the bottle and carbing up, than one I had the other day. The only difference is the longer they sit, the clearer they get. But that can be negligible if you put them in the fridge after they carb up. Cold crashing will cause any yeast left in suspension or leftover hop matter or protein break material left to fall out.
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