2+2+2

[Clint]

It's funny really when you think... commercial brewers probably hurry it all up and get it kegged as soon as.

 

[MickDundee]

It's funny really when you think... commercial brewers probably hurry it all up and get it kegged as soon as.

With their volumes and equipment etc they are able to do things like fermenting at a higher temperature without ill effect, and filter the beer etc.

 

[phildo79]

The potential problem with this is that you don't give the yeast time to clean up after themselves and can 'lock in' off tastes as a result. Equally if you're going straight to warm conditioning then you run the risk of bottle bombs or at least over-carbing the beer as the yeast may not have finished converting sugars yet.

When I say a gravity that I am content with, it is usually very close to the FG in the recipe.
I haven't had a bottle bomb in the 5+ years that I have been brewing.
I have had the odd issue with over carbing but this was due to using too much priming sugar.
Don't recall ever having a problem with off flavours either. I certainly haven't encountered any issues so far that would make me change my brewing method