New Giveaway - Wort Monster Conical Fermenter!

Home Brew Forums > Home Brewing Beer > General Techniques > Quick turnaround techniques




Reply
 
LinkBack Thread Tools Display Modes
Old 09-01-2012, 04:23 AM   #1
MVKTR2
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2007
Location: Attala Co., MS
Posts: 1,057
Liked 17 Times on 16 Posts
Likes Given: 16

Default Quick turnaround techniques

I've performed a search and haven't come across exactly the discussion/answers I'm looking for. In general I'm interested in any techniques used to turn around brews fairly quickly.

What I've Got: A 1.038 OG wheat beer fermented with WB-06.
What I'm Considering: It took 4 days to complete fermentation (3 really). I want to give it 7 days beyond the 4, making a total of 11 days in primary. I'm on the fence as to wether I should transfer to secondary or not, should I? At Day 15 I plan on cold crashing for 4-5 days, as well as dry hopping, then kegging and drinking.

Thoughts?



__________________

"Perhaps wisdom for me is understanding how truely small I am, and that there is no smug self centered moment of clarity when there is so much more to learn" Anthony Bourdain

MVKTR2 is offline
 
Reply With Quote Quick reply to this message
Old 09-01-2012, 04:37 AM   #2
reinstone
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
reinstone's Avatar
Recipes 
 
Join Date: Sep 2011
Location: , IL
Posts: 1,185
Liked 110 Times on 93 Posts
Likes Given: 125

Default

depends on yeast........can u filter....I have made great 10 day ales with WL001



__________________
reinstone is offline
 
Reply With Quote Quick reply to this message
Old 09-01-2012, 04:37 AM   #3
reinstone
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
reinstone's Avatar
Recipes 
 
Join Date: Sep 2011
Location: , IL
Posts: 1,185
Liked 110 Times on 93 Posts
Likes Given: 125

Default

ps no need to transfer

__________________
reinstone is offline
 
Reply With Quote Quick reply to this message
Old 09-01-2012, 04:58 AM   #4
Calder
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2010
Location: Ohio
Posts: 5,318
Liked 222 Times on 199 Posts
Likes Given: 2

Default

Get more kegs and brew more beer, and the problem will resolve itself.

__________________
Calder is offline
 
Reply With Quote Quick reply to this message
Old 09-01-2012, 05:44 AM   #5
MVKTR2
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2007
Location: Attala Co., MS
Posts: 1,057
Liked 17 Times on 16 Posts
Likes Given: 16

Default

Quote:
Originally Posted by reinstone View Post
depends on yeast........can u filter....I have made great 10 day ales with WL001
Generally I don't secondary, usually primary for 3-6 weeks and keg. Though the general consensus is that transferring a beer to secondary will facilitate quicker clearing. As for the yeast it's the dry hefeweizen WB-06 which I haven't used before. Technically it shouldn't hurt for some of it to be in suspension, being a hefe yeast. I'm guessing the cold crash will take care of most of the yeast in suspension.

Quote:
Originally Posted by Calder View Post
Get more kegs and brew more beer, and the problem will resolve itself.
Patience is one of my stronger points as a homebrewer. I'm just wanting to turn this around to do it.
__________________

"Perhaps wisdom for me is understanding how truely small I am, and that there is no smug self centered moment of clarity when there is so much more to learn" Anthony Bourdain

MVKTR2 is offline
 
Reply With Quote Quick reply to this message
Old 09-01-2012, 02:14 PM   #6
RM-MN
HBT_SUPPORTER.png
Feedback Score: 1 reviews
Recipes 
 
Join Date: Nov 2010
Location: Solway, MN
Posts: 6,124
Liked 639 Times on 535 Posts
Likes Given: 187

Default

Do you have a way to control temperatures? Start the ferment at the lower range of the yeast's preferred temperature and keep it there for the 2 to 3 days of fast ferment, then warm it to room temp (72 to 75) to encourage the yeast to finish and clean up. Leave it at this temp for 3 to 5 days and then cold crash it to drop the yeast. Keg it and add your dry hops in a hop bag right in the keg and start drinking at about the 3rd day.

__________________
RM-MN is offline
 
Reply With Quote Quick reply to this message
Old 09-02-2012, 05:56 AM   #7
MVKTR2
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2007
Location: Attala Co., MS
Posts: 1,057
Liked 17 Times on 16 Posts
Likes Given: 16

Default

Quote:
Originally Posted by RM-MN View Post
Do you have a way to control temperatures? Start the ferment at the lower range of the yeast's preferred temperature and keep it there for the 2 to 3 days of fast ferment, then warm it to room temp (72 to 75) to encourage the yeast to finish and clean up. Leave it at this temp for 3 to 5 days and then cold crash it to drop the yeast. Keg it and add your dry hops in a hop bag right in the keg and start drinking at about the 3rd day.
I've already done as you state, fermented at fermentation temps and it now sits at around 73 degrees till I decide to do something with it.
__________________

"Perhaps wisdom for me is understanding how truely small I am, and that there is no smug self centered moment of clarity when there is so much more to learn" Anthony Bourdain

MVKTR2 is offline
 
Reply With Quote Quick reply to this message
Old 09-02-2012, 06:56 AM   #8
bigdaddybrew
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2011
Location: Jackson, Michigan
Posts: 148
Liked 2 Times on 2 Posts
Likes Given: 42

Default

For a quick turn around I ferment at low temps until active fermentation slows then a rest at room temp for a few days to let the yeast "clean up" then rack to secondary stir in Super-kleer kc as directed then cold crash. Yeast will drop right out. Then rack to keg and force carb. This worked really well with a cream ale.

__________________

Primary:
Secondary: Hard apple cider
Kegged: American Amber Ale
Bottled: Concord-Cherry Wine, Dark Winter Spiced Ale
Future: American Red

You smell like beer, have you been drinkin'? Why didn't you call me?

bigdaddybrew is offline
 
Reply With Quote Quick reply to this message
Old 09-02-2012, 01:48 PM   #9
dzlater
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2008
Location: New Jersey
Posts: 1,031
Liked 24 Times on 23 Posts
Likes Given: 105

Default

If it's done fermenting cold crash it, dry hop it, and keg it.

__________________
dzlater is offline
 
Reply With Quote Quick reply to this message
Old 09-02-2012, 02:05 PM   #10
Yooper
Ale's What Cures You!
HBT_ADMIN.png
Feedback Score: 0 reviews
 
Yooper's Avatar
Recipes 
 
Join Date: Jun 2006
Location: Upper Michigan
Posts: 58,649
Liked 3858 Times on 2819 Posts
Likes Given: 644

Default

After about 24-48 hours of being finished, the beer is ready to be packaged. I see no advantage at all for a 1.038 beer, especially a wheat, to sit for any prolonged length of time.

Proper pitching rate and fermentation temperature means a lower OG beer is ready within a very short period of time. I'd keg it by day 7-10 for sure.



__________________
Broken Leg Brewery
Giving beer a leg to stand on since 2006
Yooper is online now
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools
Display Modes


Similar Threads
Thread Thread Starter Forum Replies Last Post
Dry Hopping Techniques ProfessorBrew General Techniques 18 09-14-2012 12:53 AM
dry-hopping techniques Ddogsleezy General Techniques 1 08-28-2011 08:33 PM
Saison techniques leotrace General Techniques 3 04-12-2011 02:23 PM
Filtering & Turnaround time Stevorino General Techniques 24 04-24-2010 01:24 AM
Techniques to get a low FG? Yunus General Techniques 9 02-12-2009 07:57 PM