I just got an email from Elysian Brewing Co. here in the Seattle area...one of the things they mentioned was that they would be brewing their holiday ale (BiFrost - very good) this week...and that it would be released in the first week of November. That's barely a month for brewing, fermenting, conditioning, bottling, and serving...and that's for a winter warmer.
So why in the heck are my beers "green" for at least 6 weeks from brew day, and usually more like 8?
you sure they're not kegging? maybe they force carbonate the bottles? there's no way they could have it on yeast in the bottle and get it done that fast.
is it meant to be kept for a year? some of those weird holiday ales can be opened a few right away, then let the remainder age, and you'll get a nice change in profile.
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is it meant to be kept for a year? some of those weird holiday ales can be opened a few right away, then let the remainder age, and you'll get a nice change in profile.
I would have thought so, but the way the email is worded...here's what it said:
>>We are brewing this season¹ first two batches of Bifrost Winter Ale next
week. Look for a first of November release.
"This season"??
It's over 6% and VERY smooth so I can't imagine it being ready that quickly...
Location: Belleville, Il just across the river from St. Louis
Posts: 73
I may be crazy but I think AB has a day at the ballpark where they bring ?fresh? brewed beer. Meaning beer brewed that day
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Brewed: Oatmeal Stout, Ed Wort's Pale Ale, Pale Ale, Belgian Wit #1, Belgian Wit #2, Joe's Ancient Orange Mead, red ale, sn anniversary ale, blonde ale
The same day it was packaged... Takes about a month to brew and ferment. Who knew bull piss took so long to "age properly".
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Brewed: Oatmeal Stout, Ed Wort's Pale Ale, Pale Ale, Belgian Wit #1, Belgian Wit #2, Joe's Ancient Orange Mead, red ale, sn anniversary ale, blonde ale
When you crash-cool, plate-filter and then artificially carbonate your beer, there's not the same worry about "greenness". Personally, my beers taste "ready" when I'm racking them into the bottling bucket...but it's the bottle fermentation that introduces the greenness for the most part.
.planned:
•Scottish 80/- •Sweet Stout •Roggenbier .primary | bright:
98: Moss Hollow Soured '09 72: Oude Kriek 99: B-Weisse 102: Brett'd BDSA 104: Feat of Strength Helles Bock 105: Merkin Brown .on tap | kegged:
XX: Moss Hollow Springs Sparkling Water 95: Gott Mit Uns German Pils 91b: Brown Willie's Oaked Abbey Ale 103: Merkin Stout
98: Yorkshire Special 100: Maple Porter 89: Cidre Saison 101: Steffiweizen '09 (#3)
One of the processes that a brewery can use to speed conditioning (and I don't know if this was used) is to run the fermented beer through a column packed with yeast in the post-ferment stage. This removes many of the byproducts left by the fermenting yeast. Diacetyl and acetalhyde are the two most common.
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Brew time to drinkability time...
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