r/Homebrewing • u/blackarrow_1990 • 1d ago

Question Drinking fresh beer vs. maturing

Hello,

I am still beginner in brewing and recently switched to kegs. After the gravity is stable I do transfer to kegs and leave beer to carbonate cold. The beer becomes clearer and carbonates well in two weeks at about 4 C.

What I often read is that a lot of beers should be drank fresh. Basically, after a week of carbing or even days when rolling the keg etc.

Well, I had few beers in keg and they are (at least for my taste) not nearly finished after a week. Two weeks is better or even longer.

Is it dependend on type of beer? I do not brew strong beers, all of them are 4-6% ABV. Mostly around 5%.

How long do you mature beer and at which temperature? Does your beer really taste good after a week only?

Thanks.

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u/Spo0k14 1d ago

My lagers are best after about 60 days in keg. But my IPAs are best as soon as they’re carbed. Ales vs lagers I guess, ales better fresher. But my IPAs are all westies and hop forward. I carb at serving pressure so 10-15 days from kegging.  But it’s not that big of a swing. I use potassium sulfate at kegging 0.2-0.3g per keg. And I use biofine when I start cold crashing ~30ml. Relax don’t worry, have a homebrew. 

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u/blackarrow_1990 1d ago

What is potassium sulfate used for? I have potassium metabisulfate used for wine stabilisation, not sure if this is the same.

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u/Spo0k14 18h ago

Yes that’s what I use. Keeps my hoppy beers hoppy longer and my lagers fresh even after weeks in keg.