I currently have had B3's Irish Dry Stout in my fermenter for 10 days. Does anyone know how long I should leave it before kegging? The fermentation temp has been a constant 65-68f degrees. I have been brewing drinkable beer for awhile, but listening to the show resently I am wondering if I can do things to make my beer better.

Thanks,
Greg

Oops! Screwed up post.

This far along, you can keg it any time it is convenient for you. However, I would still let it sit in the keg for another couple of weeks before actually putting it on tap. Assuming the stout is still in primary, it is time to get it off the trub, but you do need to let it sit and let the flavors mellow out a bit. At present it will probably taste pretty rough and grainy. A couple of weeks will make a lot of difference. Patience.

Wayne
Bugeater Brewing

If you have a hydrometer take a reading. If the reading is the same for two days, and you are near you expected FG then fermentation is done. If you don't have a hydro give it a few more days just to be safe, a few extra days on the trub will not hurt your beer. As Wayne said if you don't plan on racking to a secondary the beer may need more time before you drink it. You could rack to the keg and give it a few weeks to a month before you carb and serve it. In essence you would be using your corny as a secondary fermentor. If you do you might want to open the pressure relief valve everyday just to be sure you don't get too much pressure built up.

Brew on!

Thanks for the info. When I rack to the corny, how much CO2 should I put to it, if any?

Assuming you are force carbonationg I would suggest an end pressure of 8-10 psi in the keg over 3 feet discharge

Dogger