The Great Bottle Opener Giveaway

Home Brew Forums > Home Brewing Beer > Beginners Beer Brewing Forum > am i rushing ?

Reply
 
LinkBack Thread Tools
Old 05-29-2012, 03:56 AM   #1
xtremereef
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2012
Location: massapequa, ny
Posts: 20
Default am i rushing ?

so i brewed a imperial blond ale n a cream ale , directions said 5-6 days take it out of fermenting bucket and put in carboy . but i waited 7 days . now i was gonna wait 2 days then put it in the corny keg and put 30 psi in it . now after 4 days can i drink it or should i have waited longer to keg it . basically its 2 weeks from start to drinking ..

__________________
xtremereef is offline
 
Reply With Quote Quick reply to this message
Old 05-29-2012, 05:01 AM   #2
IffyG
Feedback Score: 1 reviews
Recipes 
 
Join Date: Oct 2009
Location: Nashville
Posts: 1,388
Liked 60 Times on 49 Posts
Likes Given: 20

Default

What did your hydrometer say? Without any additional information, I'm gonna say you rushed it...

__________________
IffyG is offline
 
Reply With Quote Quick reply to this message
Old 05-29-2012, 05:01 AM   #3
mscg4u
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2011
Location: Savannah, Georgia
Posts: 95
Default

Wait longer... Leave it in primary for at least two weeks to give the yeast time to finish up and clean up anything they left behind. If you aren't dry hopping or adding fruit it wouldn't hurt to leave your beer in the primary for 4 weeks.

__________________
mscg4u is offline
 
Reply With Quote Quick reply to this message
Old 05-29-2012, 05:09 AM   #4
dfc
Audio Engineer/Instructor
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
dfc's Avatar
Recipes 
 
Join Date: Jul 2010
Location: Chandler, AZ
Posts: 3,038
Liked 196 Times on 166 Posts
Likes Given: 121

Default

2 weeks from boil to drinking on an "imperial" anything is going to be rushing it.

__________________

Kegged: Beer
Bottled: Beer, Beer, Beer, Beer, Beer, Beer.
Primary: Beer
Secondary: Beer

How to brew extract (with pictures!)

How to brew extract (Video)

Simple bottling process

dfc is offline
 
Reply With Quote Quick reply to this message
Old 05-30-2012, 02:16 AM   #5
xtremereef
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2012
Location: massapequa, ny
Posts: 20
Default

its done fermenting .what could be the cons of doing this

__________________
xtremereef is offline
 
Reply With Quote Quick reply to this message
Old 05-30-2012, 02:25 AM   #6
Golddiggie
Feedback Score: 1 reviews
Recipes 
 
Join Date: Dec 2010
Location: Nashua, NH
Posts: 12,056
Liked 472 Times on 417 Posts
Likes Given: 266

Default

Quote:
Originally Posted by xtremereef View Post
its done fermenting .what could be the cons of doing this
"Done fermenting" and actually worth drinking are not the same thing. Giving the brew more time will allow it to become all it can. So yes, you are EXTREMELY rushing your imperial brew. As already mentioned, an imperial (by definition is a bigger version of the regular recipe) needs more time before it's ready to go to glass.

Seems like you're all about instant gratification. Rushing home brew through the steps is a bad idea on so many levels. Next you'll be complaining about how it tastes like green apples, or is acidic (green apples is 'green' or too young brew, and the acidic is due to over carbonation).

Since you already kegged it, it's a bit too late. You might be able to salvage it by pulling it from the fridge, equalizing the pressure in the keg (keep it high enough to seal it, but that's about it) and then let it keg age some. Or pull a pint now to see what happened from rushing the brew like you did. Then pull it from the fridge and give it a month to age before chilling it down again and carbonating it up.

BTW, there's TONS of posts like all over the boards.
__________________
Hopping Tango Brewery

跟猴子比丟屎 ・ Gun HOE-tze bee DIO-se

On Tap: Caramel Ale, Mocha Porter II, MO SMaSH IPA
Waiting/Carbonating: 12.5% Wee Honey II, 8.9% Old Ale, English Brown Ale, Lickah ESB, Mocha Porter II
Fermenting
K1:
K2: Epic mead
K3: TripSix
On Deck: Caramel Ale
Aging:mead
Mead [bottled]:Oaked Wildflower Traditional, Mocha Madness, Blackberry Melomel, maple wine
Golddiggie is offline
 
Reply With Quote Quick reply to this message
Old 05-30-2012, 03:00 AM   #7
xtremereef
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2012
Location: massapequa, ny
Posts: 20
Default

didnt keg it yet
its still in the carboy
i usually wait a long time with this stuff but thats when i bottle it .. my last batch of blue berry ale took 3 months from start to drinking . this will be my first time keging

__________________
xtremereef is offline
 
Reply With Quote Quick reply to this message
Old 05-30-2012, 03:02 AM   #8
xtremereef
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2012
Location: massapequa, ny
Posts: 20
Default

the recipe said to ferment for 6 -7 days then bottle . just seemed quick compared to other recipes

__________________
xtremereef is offline
 
Reply With Quote Quick reply to this message
Old 05-30-2012, 03:08 AM   #9
Golddiggie
Feedback Score: 1 reviews
Recipes 
 
Join Date: Dec 2010
Location: Nashua, NH
Posts: 12,056
Liked 472 Times on 417 Posts
Likes Given: 266

Default

Rule #1 when brewing from a published recipe... Ignore time frames for fermentation, or anything after you pitch the yeast...

The brew will progress at it's own rate. Don't deviate from good practices just because you're going to keg the batch. Let the brew become all it can BEFORE you keg it. Really, going to keg is no different than going to bottles. Actually, I'd go longer in primary before keg than bottles since you don't have the 3+ weeks at 70F for it to get even better.

__________________
Hopping Tango Brewery

跟猴子比丟屎 ・ Gun HOE-tze bee DIO-se

On Tap: Caramel Ale, Mocha Porter II, MO SMaSH IPA
Waiting/Carbonating: 12.5% Wee Honey II, 8.9% Old Ale, English Brown Ale, Lickah ESB, Mocha Porter II
Fermenting
K1:
K2: Epic mead
K3: TripSix
On Deck: Caramel Ale
Aging:mead
Mead [bottled]:Oaked Wildflower Traditional, Mocha Madness, Blackberry Melomel, maple wine
Golddiggie is offline
 
Reply With Quote Quick reply to this message
Old 05-30-2012, 03:10 AM   #10
kh54s10
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2011
Location: Tiverton, Rhode Island
Posts: 6,419
Liked 554 Times on 470 Posts
Likes Given: 150

Default

Quote:
Originally Posted by xtremereef View Post
the recipe said to ferment for 6 -7 days then bottle . just seemed quick compared to other recipes
Recipes are notoriously short in their timetables. Most also don't mention to wait until gravity readings are stable indicating that fermentation is finished. I have had several that didn't finish fermenting for at more than 10 days.

You can also leave the beer in primary longer and skip secondary entirely.

Many feel that 3 to 4 weeks in primary allow the yeast to clean up any off flavors created during active fermentation.

I primary ferment for about 3 weeks and then bottle condition for 2-3 weeks and my beers are, IMO, very good.
__________________
kh54s10 is offline
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Rushing a Beer for Homebrew Fest in 2 Weeks FutureJack Beginners Beer Brewing Forum 8 04-18-2012 07:04 PM
Rushing A Lager Skarekrough Beginners Beer Brewing Forum 1 04-09-2011 08:46 PM
Am I rushing my Oktoberfest? neumann Beginners Beer Brewing Forum 8 09-26-2009 12:03 AM



Newest Threads