scoundrel

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I was watching an episode of Brewmasters and good old Sam mentioned something about getting a beer from boil to serve in around 4 weeks. How do they condition beer so fast? After 4 weeks many if not all of my beers still have "green" beer flavor. I can't imagine that a beer would be ready to sell and taste great in a month.

Would tricks like filtering or fining agents like Biofine Clear make a difference? Perhaps he has a beercraft time machine. Any thoughts?

petep1980

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I think bottling lines help.

I_B_Mongo

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I think it's a combination of the beercraft time machine and a few other advantages that pro brewers have over us homebrewers. From what I understand, they pitch yeast at higher rates and the conicals are conducive to faster fermentations, as well as the fact that they have a lot of temperature control over their tanks.

breez7

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Tons of reasons, heres a few:

They pitch extremely healthy yeast at the correct rate.

They ferment at the correct temperatures and they know exactly when the gravity gets to where they want it.

Taste testers tell them when the yeast have cleaned up after themselves and there is no off flavors left.

There lower the OG usually the faster it can be.

I'm sure others will chime in on the other 300 reasons.

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ThatGuyRyan

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Plate filters....The few times I used my filter it turned my green tasting beer into 3-4 month old conditioned beer. You can either let time clean up your beer or use a filter. This and all the other methods already listed like proper temps, pitching rates and master testers. I love the results of using a filter but actually using one is a completely different matter.

Not so fun.

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jamcclureuk

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I didn't know that conicals are conducive to faster fermentations....... is this true?

rockfish42

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When you ferment beer under pressure it restricts ester formation, this allows you to ferment slightly warmer without causing off flavors. The warmer temps speed up fermentation letting you hit final gravity quicker.

The conical fermenter puts the yeast under a slight amount of pressure, so they can ferment in my reading ~3-5 degrees hotter and achieve the same flavor as a homebrewer that much cooler.

remilard

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It restricts ester production somewhat obviously by restricting the production of alcohol and organic acids which occurs somewhat less obviously because the hydrostatic pressure limits yeast activity which would lead to a slower fermentation. Going warmer just gets them right about to where they would have been with the small batch.

Almost nothing at the commercial level happens faster than it would happen at the home level with modest equipment expenditures. Home brewers have the obvious and huge advantage that their tanks will settle much faster.

Plenty of home brewers can turn beer around just as fast as DFH.

Nickme23

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I completely agree. I routinely turn a beer around in 2-4 weeks from kettle to glass. English Mild and Hefe, a week, 2 tops.

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Planned: Northern Brown, Mild, Irish Red, Scottish 60 & 80 shilling, Vienna, Oktoberfest/Marzen, Schwartzbier
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On Draft: Mild, Northern Brown

Seven

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Elves?