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07-08-2009, 12:51 PM
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#1
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Feedback Score: 0 reviews
Join Date: Nov 2008
Posts: 1,895
Liked 8 Times on 8 Posts
Likes Given: 1
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How on earth do some of you go grain to grass in 2 weeks?
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Anytime I try a beer that early not only is there zero chance it's carbed to where I like, but it ALWAYS still has that grainy flavor to it. I can't break 4 weeks minimum.
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07-08-2009, 12:52 PM
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#2
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Feedback Score: 0 reviews
Join Date: Sep 2008
Location: Frisco, TX
Posts: 451
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Try making an IPA - hops cover up a lot of that flavor and they're excellent fresh
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My Keezer
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07-08-2009, 12:59 PM
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#3
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Feedback Score: 0 reviews
Join Date: Jul 2007
Location: Mccordsville, Indiana
Posts: 731
Liked 8 Times on 8 Posts
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It depends on the beer. If you have a keg setup a Weizen can probably be done in less then two weeks. I don't see how a Porter or other heavy beer could really be done that fast though.
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07-08-2009, 01:00 PM
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#4
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Feedback Score: 0 reviews
Join Date: May 2009
Location: Mi
Posts: 68
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I did a Summer Wheat, one week in primary and one week in the bottle and it tasted great.
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07-08-2009, 01:10 PM
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#5
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Feedback Score: 0 reviews
Join Date: Sep 2008
Location: Frisco, TX
Posts: 451
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Actually, I agree with the wheat beer -- I've had IPA's drinkable quickly, but never 2 weeks.
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...Cause it's the dank!
My Keezer
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07-08-2009, 01:22 PM
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#6
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Feedback Score: 0 reviews
Join Date: Jul 2007
Posts: 193
Liked 1 Times on 1 Posts
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low gravity is key here nothing over like 1.040. a low gravity dry stout works great but you will have to brew another batch soon because they will be gone fast.
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07-08-2009, 01:26 PM
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#7
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Feedback Score: 0 reviews
Join Date: Sep 2008
Location: Lakeland TN
Posts: 3,682
Liked 32 Times on 27 Posts
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For me, even a wheat needs more than two weeks.
I mean, it is drinkable in a couple of weeks, but gets SOOOOO much better after a couple of weeks in the keg.
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07-08-2009, 01:27 PM
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#8
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Feedback Score: 0 reviews
Join Date: Aug 2007
Location: Raleigh, NC
Posts: 330
Liked 1 Times on 1 Posts
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I prefer American IPAs and other hoppy styles as young as possible, while the fruity yeast esters will still complement the flavor hops. 2 weeks sounds perfect for a low gravity IPA or highly hopped pale ale.
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A: They can't get the wrappers off.
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07-08-2009, 01:29 PM
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#9
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Vendor and Brewer
Feedback Score: 0 reviews
Join Date: Aug 2006
Location: Piscataway, NJ
Posts: 20,669
Liked 462 Times on 327 Posts
Likes Given: 9
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The simple answer is that I don't. The only way I can imagine drinking anything younger than 3+ weeks is pitch 3x as much yeast as normal and then filter and force carb. No thanks.
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07-08-2009, 01:30 PM
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#10
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In yo' garage, steelin' yo parts.
Feedback Score: 0 reviews
Join Date: Jan 2008
Location: Oblivion
Posts: 43,970
Liked 3815 Times on 3659 Posts
Likes Given: 47
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I go grain to grass via heating pad germination.
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