chocolate stout- Pacman yeast- 5 days primary- 4 days secondary, fg 1.010, long enough to keg,
would like for the weekend.
9 days from grain to keg? Are you even sure it was done fermenting? That doesn’t give the yeast much time to not only chew through the sugars but to clean up the party. Why were you so quick to rack it to secondary and keg?
There is a party this weekend, I have always bottled or kegged after at least 14 days, this one was kegged on the 18th,so tomorrow would be 11 days.
It’s your process. If it works for you then roll with it. I typically allow my beer to tell me when to keg and not a calendar. IME, 5 days primary and 4 days secondary is not enough time for the yeast to complete fermentation, clean up byproducts, and fall out of suspension. I would much rather the trub and yeast remain in the fermenter than the keg. Also IME the beer won’t fully be carbed until 2 weeks when the CO2 has had time to hydrate and produce carbonic acid. One good thing with a stout is that the volume of CO2 desired for carbonation is lower so that should help you a little.
