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Old 02-13-2013, 01:26 AM   #1
Cranny04
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Hey all,

I am currently drinking my 10 day old american stout ( admittedly it is on the small side of the style) and it is wonderful.

I'm just curious if others drink their beer this young. I normally turn an average sized beer from grain to glass in 14 days. What about y'all?

Cranny
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Old 02-13-2013, 02:43 AM   #2
Cyclman
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I drink them young, and old. With bottle conditioning, they seem to age over a year and get better.

 
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Old 02-13-2013, 03:53 AM   #3
Cranny04
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Yeah I guess when you bottle it's harder to drink them at 14 days... And my beer doesn't seem to last that long...
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Old 02-13-2013, 04:11 AM   #4
inhousebrew
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Wow, ten days is killer turn around if it's good. What is your practice? Pitch a ton of yeast, cold crash and force carb at high PSI? Any additives?
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Old 02-13-2013, 12:03 PM   #5
Cranny04
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Quote:
Originally Posted by inhousebrew
Wow, ten days is killer turn around if it's good. What is your practice? Pitch a ton of yeast, cold crash and force carb at high PSI? Any additives?
Pretty much, I pitch a lot of healthy yeast
add servomyces during the boil
ferment the first 36 hours cool
rise temps slowly over the next several days
crash cool
transfer to a keg cold and add gelatin

I taste the beer along the way, and if its not ready it stays in the fermenter.
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Old 02-13-2013, 12:14 PM   #6
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Quote:
Originally Posted by Cranny04 View Post

pitch a lot of healthy yeast
add servomyces during the boil
ferment the first 36 hours cool
rise temps slowly over the next several days
crash cool
transfer to a keg cold and add gelatin

taste the beer along the way, and if its not ready it stays in the fermenter
Add "assure proper oxygen levels" to the top of this list and you have the perfect formula for fermentation. (Although the gelatin is optional.)

 
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Old 02-13-2013, 12:22 PM   #7
Cranny04
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Quote:
Originally Posted by AnOldUR
Add "assure proper oxygen levels" to the top of this list and you have the perfect formula for fermentation. (Although the gelatin is optional.)
Oh yeah, I forgot that one... I add 60-90 seconds of pure O2 at the time of pitch...
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Old 02-13-2013, 12:44 PM   #8
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with bottle conditioning, 4 weeks is about the fastest i can turn them around. if i didn't care about clarity, maybe 3 weeks.
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Old 02-13-2013, 01:24 PM   #9
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I think the need to reduce grain to glass time is indicator of problem with pipeline planning. At least it is for me.

I'm a bottler so I shoot for minimum 6 weeks...3 in primary, 3 in bottle. I taste most at 2 weeks in the bottle. Most of the time they do get better from week 2 to 3. In fact, even waiting 3 weeks, most of those continue to improve as the batch is consumed, often tasting just about perfect right as they are all gone...

 
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Old 02-13-2013, 01:46 PM   #10
progmac
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Quote:
Originally Posted by eric19312 View Post
I think the need to reduce grain to glass time is indicator of problem with pipeline planning. At least it is for me.

I'm a bottler so I shoot for minimum 6 weeks...3 in primary, 3 in bottle. I taste most at 2 weeks in the bottle. Most of the time they do get better from week 2 to 3. In fact, even waiting 3 weeks, most of those continue to improve as the batch is consumed, often tasting just about perfect right as they are all gone...
i have noticed that my < 5% ales with darker or toasty grains do indeed take 4 to 6 weeks (1-3 weeks primary including cold crash, 2-4 weeks in bottle) to taste how i want them to. i notice improvement after a week in the fridge and then don't notice any significant improvements after that.

my basic pales with some hop character are usually as good at 2 weeks as at 6 and then go downhill as the hoppers fade. just my experience, anyways.

i have had a couple of oh **** type beers that needed 4 or even 6+ weeks in the bottle to be drinkable and then sometimes become really very good after that. what turned into one of my very favorite english IPAs was undrinkable at bottling.
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