Originally Posted by buzzkill
you may just send all your friends home with the yeast farts....it needs to carb, and the yeast need to settle out. only one way for you to know. I let it set in fridge for at least 11 days to drop out the yeast.
yeasty beer is ok going in....but........
+1 to this...Buzzkill is going to live up to his name....but it's the truth.
cheetrowe, you picked a really bad thread with pretty lousy info. You really can't "push" the carbonation/conditioning process...it's a natural process and they yeast have their own agenda. At a higer temp you may get 2.5 weeks as opposed to 3...but since 3 weeks @ 70 is just usually a minimum and a rule of thumb, there is no gaurentee that it would be done anyway.
And just because it may be carbed, doesn't mean it won't taste like a$$...and be really really green, besides the above yeast farts.
We get questions like this all the time..."I'm having a party or wedding in a week and I want to serve my beer I just bottled."
AND the answer we give is, Next time plan it out to have a minimum month of carbing conditioning time, and for this party.....
Go out and buy a nice selection of microbrews instead.
It does noone any good, whether they are knowlegable about homebrew or just like MBC's to serve them green, or sub par beers.
If you are serving green, yeasty, and nasty tasting beer to people who have never tasted homebrew then they won't understand, what it's supposed to taste like....
They will think that EITHER you suck as a brewer, ALL HOMEBREW SUCKS (and you'll prolly go blind anyway) or those BMC commercials were right, anything other than fizzy yellow beer, especially homebrew taste like a$$, and we should stick to bud light..."That's what TV says, so it must be true, right?"
You won't be a great ambassador to the world of homebrewing by serving beer you tried to rush through....and saying "Heh, it's just green, and not fully carbed yet, it will get better with time, really won't fly to someone who drinks bud with their born on dates."
This is not making Koolaid, it is not mixing sugar and flavoring at having the product finished when you want it to be.
When you pitch yeast you surrender to the timeframe of the beer....and little "trinks" like trying to warm it more, may actually cause OFF FLAVORS by stressing out the yeast. And like I said, FIZZY and CONDITIONED are not the same.
I go into great detail about the carbing conditioning process here. Revvy's Blog, Of Patience and Bottle Conditioning.
This is something that occurs with a lot of new brewers, but believe me usually once you have a pipleine going, you will have an infinite supply of GREAT beer for nearly occasion...So as excited as you are about sharing...you can skip this one...and know in 3 or 4 weeks that you can proudly share good beer.
But even us with pipelines can end up a bit dissapointed, if we don't leave the yeasties enough time to do their thing;
This is an example of mine from last year;
For Example, I brewed my Pumpkin Ale for Thanksgiving on Labor Day...figuring at 8 weeks, I MIGHT have some ready for Holloween...But they were still green, so I only brought a couple to my annuual Halloween thingy, along with a sampler of commercial pumpkins...BUT come Turkey Day the beer was fantastic, and was a hit at the holiday.
Like I said, we get variations of this all the time, someone wanting to rush the process so people at a party or gathering can taste the beer....And we usually tell them the same thing...BUY BEER, or bring something else...they will survive, but your cred as a brewer may NOT if you serve them green beer.