 |
|
10-09-2007, 11:39 PM
|
#1
|
|
Feedback Score: 0 reviews
Join Date: Aug 2007
Posts: 14
|
Brew time to drinkability time...
|
|
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?
|
|
|
|
10-09-2007, 11:52 PM
|
#2
|
|
Maniacally Malty
Feedback Score: 0 reviews
Join Date: Apr 2007
Location: Oakland, CA
Posts: 21,802
Liked 145 Times on 97 Posts
|
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.
|
|
|
|
|
10-09-2007, 11:54 PM
|
#3
|
|
Feedback Score: 0 reviews
Join Date: Jan 2005
Location: Clebland, OH
Posts: 2,776
Liked 6 Times on 6 Posts
Likes Given: 1
|
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.
__________________
A barrel of malt, a bushel of hops, you stir it around with a stick
The kind of lubrication to make your engine tick
never argue with an idiot, they'll just drag you down to their level and beat you with experience.
|
|
|
|
|
10-10-2007, 02:17 AM
|
#4
|
|
Feedback Score: 0 reviews
Join Date: Aug 2007
Posts: 14
|
Quote:
|
Originally Posted by uglygoat
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... |
|
|
|
|
10-10-2007, 02:51 AM
|
#5
|
|
Green Flash IPA on tap
Feedback Score: 0 reviews
Join Date: May 2007
Location: Southern Oregon
Posts: 1,510
Liked 5 Times on 5 Posts
|
If you figure the secret out, let me know, cause i'm with you. 6 weeks min before it really starts tasting good, and I keg!
|
|
|
|
|
10-10-2007, 04:25 AM
|
#6
|
|
Feedback Score: 0 reviews
Join Date: Apr 2007
Location: Belleville, just across the river from St. Louis, Illinois
Posts: 85
|
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
__________________
That's what she said.
|
|
|
|
|
10-10-2007, 04:29 AM
|
#7
|
|
Feedback Score: 0 reviews
Join Date: Apr 2007
Location: Belleville, just across the river from St. Louis, Illinois
Posts: 85
|
Ok. I am crazy
http://www.budweiser-beer.net/anheuser_busch_same_day_delivery.htm
The same day it was packaged... Takes about a month to brew and ferment. Who knew bull piss took so long to "age properly".
__________________
That's what she said.
|
|
|
|
|
10-10-2007, 03:47 PM
|
#8
|
|
Feedback Score: 0 reviews
Join Date: Jun 2007
Location: Nebraska
Posts: 6,922
Liked 24 Times on 23 Posts
Likes Given: 9
|
I dunno, I just made a 6% ABV porter that is smooth and drinkable after a 1 week primary 1 week secondary and 1 week in the bottle.
granted I'm sure it'll 'clean up' after a few more weeks, but yeah, some brews are great when they are young, or aged.
__________________
Malkore
Primary: English Mild
On tap: Pale Ale, Lancelot's Wheat, English Brown Ale, Steam Beer, HoovNuts IPA
Bottled: MOAM, Braggot, Raspberry Melomel, Merlot, Apfelwein, Pyment, Sweet mead, Cabernet
Gal in 2009: 27, Gal in 2010: 34, Gal in 2011: 13, Gal in 2012: 10
|
|
|
|
|
10-10-2007, 03:58 PM
|
#9
|
|
Feedback Score: 0 reviews
Join Date: Aug 2006
Location: Charlottesville, VA
Posts: 11,901
Liked 42 Times on 40 Posts
Likes Given: 1
|
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.
__________________
MOSS HOLLOW BREWING CO.
Aristocratic Ales, Lascivious Lagers
.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)
|
|
|
|
|
10-10-2007, 04:05 PM
|
#10
|
|
Feedback Score: 0 reviews
Join Date: Oct 2005
Location: Willamina & Oak Grove, Oregon, USA
Posts: 25,610
Liked 107 Times on 102 Posts
|
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.
__________________
Remember one unassailable statistic, as explained by the late, great George Carlin: "Just think of how stupid the average person is, and then realize half of them are even stupider!"
"I would like to die on Mars, just not on impact." Elon Musk
Last edited by david_42; 10-10-2007 at 04:08 PM.
|
|
|
|
| Thread Tools |
|
|
| Display Modes |
 Linear Mode
|
|
|
|
.gif-1367621329.gif)
