BeardedSquash
Well-Known Member
Last weekend I brewed an Ordinary Bitter to be kegged and served at a friend's birthday gathering next weekend. I brewed it two weeks out; figuring four to five days in the primary (34 o.g.), a week to naturally carbonate in the keg, and two or three days to settle in the fridge. In an effort to go authentic, I dragged out the long forgotten Ale Pale so I could scrape off the krausen and imitate the english blow-off systems. But now I remembered why I quit using the Ale Pale; it's not air tight. My beer, which tasted great on day three, tasted like old cardboard on day four.
Long story long, I'm brewing this again but the homebrew store I order from had limited hours over the holiday, so I won't get my ingredients until Tuesday at the earliest. Basically, I will have five days to brew, ferment and carbonate (now force carbonate) my beer.
The plan is now to brew Tuesday, ferment through until Friday, drop the yeast by chilling the primary Friday night, and keg and quickly force carbonate Saturday morning. This will be served via handpump, so the carb level will be very low.
So my question is, I guess, does this sound feasible? I know this style is served young with live yeast, but is this getting too crazy?
Long story long, I'm brewing this again but the homebrew store I order from had limited hours over the holiday, so I won't get my ingredients until Tuesday at the earliest. Basically, I will have five days to brew, ferment and carbonate (now force carbonate) my beer.
The plan is now to brew Tuesday, ferment through until Friday, drop the yeast by chilling the primary Friday night, and keg and quickly force carbonate Saturday morning. This will be served via handpump, so the carb level will be very low.
So my question is, I guess, does this sound feasible? I know this style is served young with live yeast, but is this getting too crazy?