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Old 11-20-2006, 03:45 PM   #11
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Todd, I think the real issue here is that you're in a rush. I think your real answer is to just brew more batches back to back so that you'll actually have many overlapped batches ready to drink (after an initial ramp up period of course).

If you try carbing during the normal "secondary" period, you're still not benefiting from the aging. Then there's the issue of having to get a counter-pressure bottle filler since you said you're not ready for a full keg system and still want to bottle.

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Old 11-20-2006, 03:54 PM   #12
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Quote:
Originally Posted by Bobby_M
Todd, I think the real issue here is that you're in a rush. I think your real answer is to just brew more batches back to back so that you'll actually have many overlapped batches ready to drink (after an initial ramp up period of course).

If you try carbing during the normal "secondary" period, you're still not benefiting from the aging. Then there's the issue of having to get a counter-pressure bottle filler since you said you're not ready for a full keg system and still want to bottle.

Why does it take my beer six weeks to age yet a micro can be ready in 2-3 weeks?

I am in a bit of a hurry I admit, I have plenty of brew here to drink though. It is not a lack of beer, just I really want to try the new stuff.
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Old 11-21-2006, 07:02 PM   #13
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After doing some more research I came across a thread on Probrewer and all those guys seem to think that capping the fermentor when primary is winding down will not have negative effects and is beneficial. The pressure and Excess CO2 shows no effects on most yeasts.

Anymore thoughts?

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Old 11-21-2006, 07:46 PM   #14
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I have a very simple rule that I use when it comes to brewing: fermentation is a natural process and natural processes should not be messed with.

PERIOD!

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Old 11-21-2006, 07:53 PM   #15
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Quote:
Originally Posted by homebrewer_99
I have a very simple rule that I use when it comes to brewing: fermentation is a natural process and natural processes should not be messed with.

PERIOD!
When I put sugar and beer in my bottle and slap a cap on it is also a natural process. If all these microbrews are doing it then why could it not also work for me?

Sorry, I keep hearing a lot of opinions that it won't work but no one is saying they tried it or know anyone who tried it with negative results.
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Old 11-21-2006, 08:40 PM   #16
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I think what's not part of the eqation here is that there is still time between when the micro finishes their beer and you drink it. Yes they ferment it in a few days, and then let it sit in a bright beer tank for another couple days to age a little and adjust the carbonation, but then there is the time from when it's bottled, packaged, shipped, delivered, stocked on shelves, you picking it up and then drinking it. I bet a few weeks have passed by that time.

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Old 11-21-2006, 08:43 PM   #17
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Remember also that when beer was cask conditioned, they put it in the cask uncarbonated and primed it. It carbonated in route. Just because the beer goes out the door in 10 days, doesn't mean it's ready.

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Old 11-21-2006, 08:44 PM   #18
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Quote:
My thought was if I let the beer carb while it is conditioning then it should be ready to drink sooner. Waiting 2-3 weeks after I bottle sucks.
This won't work. The 2-3 weeks post-bottling are also part of the conditioning process, not just carbonation. Nothing will speed the aging process.

As far as how fast the microbrewers do things, they don't ship anything until it is ready to drink. Six to eight weeks after fermentation finishes is normal. BMC's "fresh beer" campaign is for BMC customers, who are as clueless about the process as the taste.

Many, many years ago, back when megabrew was drinkable, companies would boast about how long their beer was aged.
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Old 11-28-2006, 03:06 PM   #19
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If you just want a drinkable beer then go for something with not to high a SG. Fermentation should be pretty much done within 2 days,Rack to a secondary for 5 days. Prime and bottle. Carbonation and maturing 7 to 14 days.


You can have your brew within 3 weeks rather than 6 weeks.
Do a brew the next day using the quality route and by the time you've drank the quick brew the good stuff'll be ready. Use one PET bottle then giving it a squeeze will tell you if it's ready.

I'm not sure if you're doing AG or Extract.

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Old 11-28-2006, 05:41 PM   #20
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Default Accurate natural carbonation and maturity

I was thinking of hooking up a pressure guage and adjustable relief valve to my sanke tap(rotating the gas one way valve) and allowing natural carbonation that way. I was thinking I wouldn't have to worry about wrong carb level and could just kinda forget about it until its ready. I wonder if this is worth it though since force carb is so easy? Anyone have any comments?

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