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Anytime I try a beer that early not only is there zero chance it's carbed to where I like, but it ALWAYS still has that grainy flavor to it. I can't break 4 weeks minimum.
To me, it's a waste of effort to go through all the work and then not have the patience to wait for it to properly mature.
But it depends entirely on the style and the recipe. I'm racking my Mild two weeks from pitching, drinking a day later. A lightly carbonated ale with no carbonic bite that always occupies a tap here.
The only beers that I would consider serving this early from my repetoire are my Hefe, Witbier and the aforementioned Mild.
YMMV.
I go grain to grass via heating pad germination.
I just brewed up a batch of the "Cream of Three Crops" and a Witbier. 2 weeks from grain to glass essentially. Force carbing in the keg really is the only way this is possible. Bottling takes at least 3 weeks to carb up. With the cream ale, I used gelatin as the recipe stated to help clear the beer quicker than it would normally. Everything tasted great. I would have to say that the Witbier may need a little while longer in order for the yeasty tastes to somewhat subside.
Run your fermenter at 5 psi above atmospheric. About five points from finished take the spunding valve (see wiki) off the fermenter and let it run up to 25psi or whatever. Crash cool, rack, tap, serve.
No temp controller required. No water bath. No fermentation chiller. No thermometer. Just $100 worth of junk from McMaster Carr and a spare Cornelius to use as a fermenter.
In the menu along the top. Here's the link you probably want: Closed-system pressurized fermentation - Home Brewing WikiPoindexter , Where in the wiki specifically,:cross: I'mLost
Run your fermenter at 5 psi above atmospheric. About five points from finished take the spunding valve (see wiki) off the fermenter and let it run up to 25psi or whatever. Crash cool, rack, tap, serve.
No temp controller required. No water bath. No fermentation chiller. No thermometer. Just $100 worth of junk from McMaster Carr and a spare Cornelius to use as a fermenter.
Shay, have you tried this method?
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