Home Brew Forums > Home Brewing Beer > Beginners Beer Brewing Forum > How long, brew to bottle to glass
Reply
 
Thread Tools
Old 10-25-2012, 09:07 PM   #1
dadshomebrewing
HBT_SUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2012
Location: Chicago, Il
Posts: 817
Liked 110 Times on 76 Posts
Likes Given: 13

Default How long, brew to bottle to glass

i've read 4 weeks, i've read straight out of primary, i've read the 1, 2, 3 method which is basically 6 weeks total from the brewpot to the glass.

for a regular pale ale, what are some of the rules of thumb?

also for a wheat?

thanks


dadshomebrewing is offline
 
Reply With Quote
Old 10-25-2012, 09:10 PM   #2
unionrdr
struggling author
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
unionrdr's Avatar
Recipes 
 
Join Date: Feb 2011
Location: Sheffield, Ohio
Posts: 35,066
Liked 3015 Times on 2601 Posts
Likes Given: 2134

Default

Generally,my pal ales go 3 weeks in primary,sometimes a bit longer to finish & settle out clear. Then 4 weeks in the bottle conditioning,Then at least a week fridge time for good head & carbonation.


__________________
My sci-fi & home brewing books on amazon-kindle now! New additions coming!
NEW, REVISED EDITION of book one of Time Lords 2034 series now on Amazon Kindle! http://www.amazon.com/dp/B00NTA0L6G
My homebrewing book "Tippy Tippy Tappy" on Kindle! http://www.amazon.com/dp/B00PBAP6JO
unionrdr is offline
 
Reply With Quote
Old 10-25-2012, 09:11 PM   #3
WDT
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2011
Location: Fresno, CA
Posts: 298
Liked 20 Times on 17 Posts
Likes Given: 39

Default

You'll get a lot of different answers, you'll just have to find the right times for your setup.

Do you have a controlled temp space for your fermenter? I would let a wheat go about 3 weeks or so in the primary and then bottle or keg. If bottled, I usually let the bottles sit for 3 weeks minimum before I crack one open.
WDT is offline
 
Reply With Quote
Old 10-25-2012, 09:12 PM   #4
tre9er
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2012
Location: Lincoln, NE
Posts: 4,372
Liked 238 Times on 197 Posts
Likes Given: 35

Default

Quote:
Originally Posted by dadshomebrewing View Post
i've read 4 weeks, i've read straight out of primary, i've read the 1, 2, 3 method which is basically 6 weeks total from the brewpot to the glass.

for a regular pale ale, what are some of the rules of thumb?

also for a wheat?

thanks
Both of those styles can be good "young" but the bottom line is that there is more to the story than a general rule of thumb.

You need to pitch the right amount of yeast and control the fermentation temperature, including pitching temp and all the way through final gravity. If you do that, for a relatively basic beer without 12 ingredients in it, it should ferment out in a week or so. A few more days at a slightly higher temp, then it's ready to go. If you want it clear (in the case of the PA) you'll need to wait longer. Cold-crashing in the fridge for a few days can speed up the clearing, though.

Always take gravity samples 3 days apart and verify they are the same before calling anything "final gravity". The only final gravity that exists is what your beer ends up doing, not a recipe's FG.

So, grain to glass in about two weeks if you keg, 3-4 weeks if you bottle.
__________________
_________________________________
Skal!
Den Faaborg Bryggeri

Quote:
Originally Posted by davekippen View Post
Open log Fermenting and gas-can secondary?? I am planning my next brew right now!!
tre9er is offline
 
Reply With Quote
Old 10-25-2012, 09:26 PM   #5
beergolf
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
beergolf's Avatar
Recipes 
 
Join Date: Jan 2011
Location: collingswood, nj
Posts: 4,916
Liked 669 Times on 509 Posts
Likes Given: 264

Default

Too many variables....

A low gravity sesion brew can be ready pretty quickly...

A high gravity Belgian may take a couple of months in the fermenter and several more months to carb up and condition.

So no simple answer to your question.
beergolf is offline
 
Reply With Quote
Old 10-25-2012, 09:35 PM   #6
EnjoyGoodBeer
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2012
Location: Rockford, Illinois
Posts: 418
Liked 16 Times on 15 Posts
Likes Given: 1

Default

Yup kinda hard to say. Keep in mind if you are bottling and your carbing temps are on the lower side it will take longer. Mine are carbing at 63 but im in no hurry for those. Got a little pipeline going.
EnjoyGoodBeer is offline
 
Reply With Quote
Old 10-26-2012, 04:39 AM   #7
revco
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2010
Location: Missoula, Montana
Posts: 328
Liked 54 Times on 37 Posts
Likes Given: 4

Default

Unless otherwise specified for aging by the recipe, I usually go for 3+ weeks or so in the fermenter. I'm in the boat the says longer fermentation usually makes better beers and I'm not on a production schedule, so no big deal. I typically bottle a 6 pack of 12oz'ers for tasting and the rest in bombers or 12oz bottles for proper drinking/sharing. I taste the designated 12oz bottles once a week or so until I consider them drinkable and then...dig in. I've had some beers that weren't perfect in bottles for months. Some beers need to sit in secondary for quite a bit. There's no easy, absolute answer...but that's my "general" method.
revco is offline
 
Reply With Quote
Old 10-26-2012, 04:52 AM   #8
mikescooling
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2012
Location: Chicago, IL
Posts: 1,920
Liked 243 Times on 189 Posts
Likes Given: 246

Default

I went to the Mundline I.l craft beer festival, as I talked with the brewers, I asked several times "how long in the fermenter?" most said 3 weeks. I drank 64 different types of beer that day, all of them full of flavor, mixed in my stomach at the same time and it was hot that day 105F,,,
mikescooling is offline
 
Reply With Quote
Old 10-26-2012, 05:01 AM   #9
ChrisJPassarelli
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2011
Location: Mountain View, CA
Posts: 81
Liked 4 Times on 4 Posts
Likes Given: 3

Default

Quote:
Originally Posted by mikescooling View Post
I went to the Mundline I.l craft beer festival, as I talked with the brewers, I asked several times "how long in the fermenter?" most said 3 weeks. I drank 64 different types of beer that day, all of them full of flavor, mixed in my stomach at the same time and it was hot that day 105F,,,
You've got to be careful with comparing to commercial breweries. They can often go much faster for a multitude of reasons.

I'll typically go in primary for a few weeks until the gravity's not falling anymore. Bottle conditioning can take from 1 week in a very yeasty wheat beer to maybe 3 weeks for an average pale ale. When it gets to a biggie like a Belgian Strong, that all goes out the window and we're dealing with a timescale of many months.
ChrisJPassarelli is offline
 
Reply With Quote
Old 10-26-2012, 05:11 AM   #10
Qhrumphf
Spirit of '69
HBT_LIFETIMESUPPORTER.png
Feedback Score: 1 reviews
 
Qhrumphf's Avatar
Recipes 
 
Join Date: Apr 2011
Location: A stones throw from DC, VA
Posts: 9,781
Liked 2410 Times on 1723 Posts
Likes Given: 1044

Default

Like everyone's said, the yeast do what they do, and you can't rush them. I've heard of folks brewing a hefeweizen grain to glass in a week, assuming a flawless primary fermentation followed by force carbonation. Even in a hefe I'd say that's rushing it. I've bottled session and wheat beers at two weeks (assuming they're done with fermentation plus a few days clean-up), but the majority of my beers get 3-4 weeks, and big beers up to 6 weeks primary. Then 3 weeks minimum for bottle conditioning. And some beers don't reach their prime for a while. The RIS I did last year was fantastic when I killed the last bottle at maybe a year and two months old, and my Brett Tripel is more than a year old, and may not reach its full potential for another year. But my Dunkelweizen's been in bottles maybe 4 months, and is getting past its prime to the point where I'm trying to kill the remainder off fairly quickly.


__________________
Next: Brett B. Red, Brett L. Kriek
Fermenting: Saison, Petite Saison
Souring/Funkifying: Brett C Old Ale, Lamebic, Flanders Red, Flanders Pale, Oud Bruin, Session Kriek
Bottled: IIPA, APA, American Amber, Robust Porter, Strong Mild, 80/-, Gose, Lichtenhainer
Casked:
Bottle Cellar: Brett B Tripel, Brett C Barleywine, Lamebic, Quad, Tripel, Brett C Bitter, Wild Cider, Sour Stout, Wee Heavy
Qhrumphf is online now
 
Reply With Quote
Reply


Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Belgian IPA. How long from grain to glass? FriarFunk Recipes/Ingredients 8 10-19-2012 02:09 AM
From Grain to Glass how long? Rau71 General Techniques 29 07-16-2012 03:14 AM
How long is to long? Bottle Conditioning Cherry Stout? baseballstar4 Beginners Beer Brewing Forum 2 11-28-2011 03:47 PM
Fromg Grain to Glass for a 6% IPA. How long is ideal? wedge421 General Techniques 7 05-12-2011 11:31 PM
How long from brew to bottle? eighteez Beginners Beer Brewing Forum 19 04-23-2009 04:57 PM


Forum Jump

Newest Threads

LATEST SPONSOR DEALS