So, after reading successful stories about going from grain to glass in a single week, I decided I'd try it with a standard American wheat recipe. Drinkin it right now..."Ahhhh."
Pics and recipe in this post.
Pics and recipe in this post.
Single week from grain to glass
- Thread starter rocketman768
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jordanpace
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thats badass
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Man that is kind of like beating a red headed step child.
azscoob
Brewpub coming soon!
I have gotten from grain to glass in 10 days with great results, I could see a week with a fast fermenting beer like a light American wheat!! I am inspired to do a quick beer just to swell the summer pipeline!
duskb
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Mine is fermenting right now. Brewed on Sunday. My goal is to start drinking it on Thursday. I'm going to place it in my fridge Wed. evening. That is only 72 hrs. (actually, probably 76 hrs.) of fermentation before chilling. I'm trying a few "tricks". I might wait until Thurs. morning to chill if I'm not happy with the gravity. I'll post my results.
Pic ?
Kegged beer can be so easy sometimes!
The second pale ale that I kegged went from grain to glass in about a week. It sat in the primary for 5 or 6 days then I racked to the secondary. I let it force carb overnight before I started drinking it. I thought it was awesome. As long as there's enough pressure to push the beer out then it's good enough to drink imo.
This thread is useless without pic and recipe!
Pick
Well-Known Member
I did a hefe a week ago. It stopped fermenting a 2-3 days ago. Dare I keg it tonight, put 30 PSI on it and try drinking it Thursday night?
Just kegged my Wit last night, but it was 2 weeks in the primary, so it doesn't count. I may wait til 4 th of July weekend to try it.
Just kegged my Wit last night, but it was 2 weeks in the primary, so it doesn't count. I may wait til 4 th of July weekend to try it.
I don't see why you couldn't keg that hefeweizen now. It's not like you are trying to clear it!
TL
TL
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You all out to be ashamed of yourselves!
OP
OP
Haha
alright...
Code:
American Wheat - American Wheat or Rye Beer
[FONT="Courier New"]================================================================================
Batch Size: 2.500 gal
Boil Size: 3.000 gal
Boil Time: 1.000 hr
Efficiency: 70%
OG: 1.053
FG: 1.013
ABV: 5.3%
Bitterness: 20.1 IBUs (Tinseth)
Color: 4 SRM (Morey)
Fermentables
================================================================================
Name Type Amount Mashed Late Yield Color
Pale Malt (2 Row) US Grain 2.500 lb Yes No 79% 2 L
White Wheat Malt Grain 2.500 lb Yes No 86% 2 L
Total grain: 5.000 lb
Hops
================================================================================
Name Alpha Amount Use Time Form IBU
Willamette 4.8% 0.600 oz Boil 1.000 hr Pellet 20.1
Willamette 4.8% 0.176 oz Boil 0.000 s Pellet 0.0
Amarillo 9.5% 0.176 oz Boil 0.000 s Pellet 0.0
Yeast
================================================================================
Name Type Form Amount Stage
Wyeast - American Wheat Ale Liquid 0.528 cup Primary
Mash
================================================================================
Name Type Amount Target Time
Conversion Infusion 1.875 gal 152.000 F 1.000 hr
Final Batch Sparge Infusion 1.775 gal 165.200 F 15.000 min[/FONT]
Last time a pushed a Blonde ale I ended up with lots of acetylaldehyde, so she was green apple Blonde, but then I worry about this...
Quote: Acetylaldehyde is the first break down product of alcohol. It is a toxin that is believed to cause most of the damage from alcoholism. Unfortunately, yeast make this toxin.
Quote: Acetylaldehyde is the first break down product of alcohol. It is a toxin that is believed to cause most of the damage from alcoholism. Unfortunately, yeast make this toxin.
OP
OP
If that is the case, then Budweiser is killing millions
. In this beer, I pitched 100 billion cells for 2.5 gallons of wort, and that seems to have been enough to avoid off-flavors. The recipe is also pretty modest in grains, and it was fully attenuated when I racked to the keg.
homebrewer_99
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I've tried several "Speed Brews" in the past that were kegged in a week.
If you drink them right away...like ALL of it at a party that night...it should be good.
I aged one keg for a week and the big "D" (diacetyl) showed up for the party.
A sure sign I took it off the yeast before it cleaned up after itself.
I pulled it from the keezer and added 1/4 packet of Notty to it for a week and it cleaned up all the butter flavor. :rockin:
If you drink them right away...like ALL of it at a party that night...it should be good.
I aged one keg for a week and the big "D" (diacetyl) showed up for the party.
A sure sign I took it off the yeast before it cleaned up after itself.
I pulled it from the keezer and added 1/4 packet of Notty to it for a week and it cleaned up all the butter flavor. :rockin:
OP
OP
I aged one keg for a week and the big "D" (diacetyl) showed up for the party.
A sure sign I took it off the yeast before it cleaned up after itself.
I pulled it from the keezer and added 1/4 packet of Notty to it for a week and it cleaned up all the butter flavor. :rockin:
I might be wrong, but I think the most likely reason diacetyl would suddenly appear after a week would be a bacterial infection, as infections can also cause diacetyl. Mine's a week in the keg now and tastes just as good as it did a week ago :rockin:
Beer looks great. Thanks for the pic.
homebrewer_99
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I'm not sure it was "all of a sudden". It could of happened a day or so later. I was on business travel so I have no idea when it actually turned.
Diacetyl is also a by-product of not allowing enough time for the yeast to clean up after fermentation is complete...i.e., racking too soon...(I'm sticking to that theory...
) All the other brews were OK. I don't take sanitation shortcuts.
duskb
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I'm not sure it was "all of a sudden". It could of happened a day or so later. I was on business travel so I have no idea when it actually turned.
Diacetyl is also a by-product of not allowing enough time for the yeast to clean up after fermentation is complete...i.e., racking too soon...(I'm sticking to that theory...
It never hurts to be reminded of what we don't know (i.e. humbled). Just when I think I'm starting to "get" this brewing stuff you guys throw out all that chemistry crap and confuse the hell out of me.
Keep it coming. One day I'll figure it out.
KevinW
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rocketman, if your beer tastes as good as it looks then I am extremely jealous!
Now I've got to go pour me a cold one, thanks a lot!
Now I've got to go pour me a cold one, thanks a lot!
homebrewer_99
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BREWING: Better living with chemistry...
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