Originally Posted by Conroe
Ravvy I think if we could talk over a few homebrews we probably could come to agreement. I think we agree on more than you think. I have a different process and it works for me. I can go form grain to glass in about a month and so do many of the pros producing the same kinds of beer.
Actually I agree....I've learned quite a lot of interesting stuff from you, over the last few months...The more I've read by you, the more I have come to respect you.
I've even mentioned in other threads about your process
I've been meaning to pm you and suggest you actually put together a detailed tutorial about some of the things you do...especially the adding yeast, and krausening, things like that....(with pics)
My issue only is that the new brewers (and the lurkers) who read these discussions don't understand that you are using specific and different methods
then they (and myself) are using.
Most of the brewers on here (who don't keg) use the "wait til fermentation is complete, then add x amount of sugar added (in some way) at bottling time" method....and with that method, it is very very difficult to get an average gravity( let's say 1.060 and above) beer carbed and conditioned in under three weeks if the temp is below 70 degrees. Like I've said all winter, I couldn't get a beer to carb in 5 weeks to save my life in my loft.....
It's quite different from some of the things that you do, which are a bit more specific and advanced than these first time batches where they jump the gun and start a thread like this.....
And I honestly think that needs to be clarified.....because a lot of people will look at what you write and say "gee how come my beer isn't ready in a month, something must be wrong with it."
Not realizing that in order to get your beer ready in a month, you did very specific things that they didn't do with their batch.
These new brewers are brewing a kit (usually with badly written instructions) or a recipe, and then in their impatience cracking them open early, and panicking.....
So I just think that it confuses them a bit.....not that there's anythign wrong with your methods...it's just that the new brewers are not using the same methods as you are.
Back to the OP, generally speaking kit manufacturers, especially kit an kilo manufacturers, are concerned with selling more and more kits NOT with the brewer making the best beer possible. They know that if they say in the instructions to wait, they may loose some people to hobbies that have more instant gratification.
They also know that the time that a homebrewer will remain buying kits is relatively short...they know that after a few kits, the brewer will either give up, start brewing extract batches from recipes in books and places like this, formulate their own recipes, or go all grain...so they want to sell as many kits as possible to the new brewer before he moves on to bigger and better things.
So they know that even their beer will taste better if you leave it longer...but they know that in the time you wait you will be reading and learning and be less likely to buy another kit...They can sell three or four kits to you if you follow their directions in the same time frame that listening to us and waiting a month and bottle conditioning for another 3-4 weeks.
Anyway the biggest take home message, that I preach
(here anyway) over and over and over is simple;
The point to remember is that if it is under three weeks and your beer isn't carbed or tastes funny to you, there is nothing wrong with the beer, just the brewer ...And leaving it alone for a week or more, will more than likely be the cure....under carbed or funky tasting beer in the first 3-8 weeks or so, especially if it is high grav, or your ambient temps are below 60, is perfectly normal, and nothing to worry about.
(Conroe, I hope someday we get together over a few pints of our works!!!!)