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Old 07-08-2009, 03:44 PM   #21
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I did BM Centennial Blonde on June 19th and had it on tap for 4th of July festivities. This is the fastest I have ever done a beer. It was very good. I do not see myself forcing beers this fast though. I like to let my beers age out and bulk condition. Other than a wheat beer or some very low gravity one I will not do it again.

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Old 07-08-2009, 05:03 PM   #22
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It depends, do you mean regular grass or "grass"?

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Old 07-08-2009, 05:09 PM   #23
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I'd rather wait for better taste.

Although while reading about Kentucky Commons, I read that they were kegged/barrel shortly before they were finished fermenting, and tapped after a couple days. It was meant to be a cheap, quick turnaround beer.

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Old 07-08-2009, 06:01 PM   #24
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OG of 1040 or lower.
IBU’s low 20’s (or lower).
Hard, rolling boil.
Rapid chill.
Proper aeration.
Pitch on top of a yeast cake.
10 days primary.
3 days clearing tank on gelatin.
Keg and chill at 30 PSI for 48 hours.

Micros do it all the time.

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Old 07-09-2009, 06:21 AM   #25
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Run your fermenter at 5 psi above atmospheric. About five points from finished take the spunding valve (see wiki) off the fermenter and let it run up to 25psi or whatever. Crash cool, rack, tap, serve.

No temp controller required. No water bath. No fermentation chiller. No thermometer. Just $100 worth of junk from McMaster Carr and a spare Cornelius to use as a fermenter.

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Old 07-09-2009, 11:59 AM   #26
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I tried a quick turn-around on a raspberry wheat. It was extract, low IBU and low gravity. The only problem was the lack of carb. Will need longer in bottles.

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Old 07-09-2009, 12:44 PM   #27
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Quote:
Originally Posted by GilaMinumBeer View Post
I go grain to grass via heating pad germination.
I was thinking you put it in the ground with a little water and wait. You can go even faster with sod.
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Old 07-09-2009, 02:44 PM   #28
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It all depends on what YOU like in your beers. I love an IPA at 2-3 weeks as much as one at 6-8 weeks. The tastes are not the same, so they are good for different reasons. An aged IPA is smooth and blended but does not have quite the same hop freshness, IMHO, that a young one does. That may be what others perceive as "green", I'm not sure, but I like it.

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Old 07-09-2009, 08:20 PM   #29
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Quote:
Originally Posted by rsmith179 View Post
I just brewed up a batch of the "Cream of Three Crops" and a Witbier. 2 weeks from grain to glass essentially. Force carbing in the keg really is the only way this is possible. Bottling takes at least 3 weeks to carb up. With the cream ale, I used gelatin as the recipe stated to help clear the beer quicker than it would normally. Everything tasted great. I would have to say that the Witbier may need a little while longer in order for the yeasty tastes to somewhat subside.
Bottle carbing also varies based on the style/yeast.

My kristalweizen was fermented out completely after 6 days and took only 9 days to fully bottle-carb the first time I made it. Bottle carbing varies on this one, but it's never been over 2 weeks. Other beers I've made take 6+ weeks to bottle carb.

Most wheats are best drunk young, too, IMO.
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Old 07-09-2009, 09:07 PM   #30
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I made an oatmeal stout that was good right out of the ball valve on my fermenter. Rack, chill, let sit a week and force carb. It was really good then. 3 weeks later its awesome and has not changed since.

I made a boddingtons clone. 1.040 gravity, 35 Ibus Fwh, flavor and aroma hops. Its been in the fermenter 4 days. Tastes great NOW. Gonna keg in a week and serve in 2. (total 4 weeks).

I also made an ESB that tastes like crap 5 weeks ago (OG 1.057). Its slowly getting better.

David

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Yellow beer (pale ale) in keg

Chocolate stout In keg

Front Porch Porter in keg

weat beer and fruit in the conical

IPA of some kind on Deck!


I get more out of it when I put more into it. :)

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