Hugeass -
You are a legend in your own mind.
Yeah, I did. Hugeass in italics. I have read posts from a number of posters about the speed of grain to glass. And from that BS I will still claim that it does take at least two weeks in primary and at least 10 days to condition in order to make decent tasting beer. Not that there can't be a rare case here and there, but it is really abnormal. Create bottle bombs if you wish, just don't think it is right to recommend the expectation to master it right off the bat.
Please expound on this. I'm not as much as an expert as some, but I've never once heard that it takes 2 weeks in primary and 10 days to condition to make decent tasting beer.
Could you please provide links to this study, and this expert advise?
My beers must suck because I've never heard that before, and I am wondering if I should totally re-learn everything I thought I knew about brewing?
My understanding of microbiology and fermentation has led me to believe that there are three phases the yeast go through during making the beer- from the aerobic phase, to anaerobic phase, and then the "clean up" phase for approximately 24 hours after fermentation ends.
(I realize that I am totally simplifying the phases/words for clarity here).
So, if fermentation ends on day 5, and the diacetyl rest is completed by day 7, why does it take 14 days at a minimum to make my beer not suck? And then why the 10 days in the bottle? And, any links provided to help me understand would be greatly appreciated! Thanks!!!!!!!
Oh, and about the bottle bombs- how does that work? If the beer is at FG at day 5, and at day 14, when I bottle how could bottle bombs happen? That doesn't make any sense to me.