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Old 06-14-2012, 05:33 PM   #1
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Default Should I make her wait?

I know we all toss out those numbers, "Wait 3 weeks minimum before kegging/bottling!"

But recently I'm reading up on yeast/ferm and it seems that after stable FG has been reached only a few days at optimum ferm temps are needed to clean up any byproducts, ie. diacetyl.

Is there really benefit to waiting another two weeks if a beer finishes in 7 days? Are there things that will be cleaned up or drop-out beyond 48 hours after stable FG?

I'm asking the question: If beer was brewed right, fermed right, can it be great in under 3 weeks?

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Open log Fermenting and gas-can secondary?? I am planning my next brew right now!!
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Old 06-14-2012, 05:38 PM   #2
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Try it and see if you like the results. I recently went grain to glass in 4 weeks for the first time (I keg everything) and the results were okay.

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Old 06-14-2012, 05:42 PM   #3
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Great? I'm not thinking so but ok and drinkable? Probably.
But, I do pretty much adhere to the 3 plus weeks rule and have always been happy. I try to keep the pipeline going so that I don't have to rush any beer but it is hard at times.

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Old 06-14-2012, 05:43 PM   #4
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A lot of people have had success with shorter fermentation schedules, from what I have been reading here.

It seems to depend on proper pitching, proper fermentation temperature control, and how big or complex the beer is.

I think Yuri Rage posted a thread on this topic that was quite good, and there was another thread called "Is patience really a virtue" that had a good discussion about this, and why people tend to recommend 3 weeks to begin with.

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Old 06-14-2012, 05:43 PM   #5
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I've gone from Brew to Drinking in 6 days on a Pale Ale using Ringwood Yeast. Brew pubs use this yeast for that very reason.

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Old 06-14-2012, 05:47 PM   #6
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Links to the threads I referenced

http://www.homebrewtalk.com/f13/agin...cussion-84005/

http://www.homebrewtalk.com/f14/pati...virtue-331233/

If you're bottling, I think you still need the additional 3 weeks of conditioning at 70*F.

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Old 06-14-2012, 06:00 PM   #7
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I'm kegging. Thanks for the links! I'm just wondering what specifically cleans up or falls out of flavor profile in that additional time. Will read-up!

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Open log Fermenting and gas-can secondary?? I am planning my next brew right now!!
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Old 06-14-2012, 06:05 PM   #8
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Quote:
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I'm kegging. Thanks for the links! I'm just wondering what specifically cleans up or falls out of flavor profile in that additional time. Will read-up!
You'll be fine. If you pitched properly and controlled temps, there's little clean up to be done. And whatever cleanup there may have been, it happens in a couple few days, not a couple few weeks. When kegging, I regularly package a couple days after FG is stable.
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can i drink this? I mean. Im gunna. But is it fine?
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it's not a barley wine. it's an ale.
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Old 06-14-2012, 06:34 PM   #9
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You'll be fine. If you pitched properly and controlled temps, there's little clean up to be done. And whatever cleanup there may have been, it happens in a couple few days, not a couple few weeks. When kegging, I regularly package a couple days after FG is stable.
That's what I'm after. I have an ESB I did almost 2 weeks ago with chico. Two base malts and 0.9oz toasted aromatic, simple EKG hop schedule, temp controlled the whole time in low 60's, this last week it's been brought up to room temp (68-70). I'm taking FG readings next two days and if ready by Saturday I'm kegging
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Old 06-14-2012, 07:05 PM   #10
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Quote:
Originally Posted by tre9er View Post
That's what I'm after. I have an ESB I did almost 2 weeks ago with chico. Two base malts and 0.9oz toasted aromatic, simple EKG hop schedule, temp controlled the whole time in low 60's, this last week it's been brought up to room temp (68-70). I'm taking FG readings next two days and if ready by Saturday I'm kegging
Oh man, you'll be good for sure. Almost every time I use 05 yeast I'm good to package inside of two weeks. 05 won't kick anything at those temps that needs that 'clean up' time, and if it's been at ~68 for a week now, it's clean... probably clearing out a good bit by now too. 05's my go to when I want to turn a brew around fast, I've gone as little as ~16 days grain to glass when kegging and fast carbing (35 psi for 3 days).
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Originally Posted by yeoitsmatt View Post
can i drink this? I mean. Im gunna. But is it fine?
Quote:
Originally Posted by yeoitsmatt View Post
it's not a barley wine. it's an ale.
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Originally Posted by bottlebomber View Post
Have you seen the price of ketchup lately? And I'm not talking Heinz.
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