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Old 08-03-2008, 05:22 PM   #41
Nov 2007
Pittsburg, California
Posts: 385
Liked 12 Times on 11 Posts

If you pitch a proper amount of healthy, viable yeast, at a proper temperature, aerate well and control ferm temps, in my experience both at home and at the pro level, you can have most beers done fermenting in 4 days or so, let it clean up for 3-6 days and have it out of the fermenter ready to go in 7-10 days.

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Old 08-03-2008, 05:30 PM   #42
Be good to your yeast...
Saccharomyces's Avatar
Jun 2008
Pflugerville, Texas
Posts: 5,423
Liked 108 Times on 62 Posts

I'm doing a couple of lagers now, I plan to leave them in the primary for the whole time -- two weeks at 52, diacetyl rest at 65, then down to 40 or so for four or five weeks before kegging. Heard secondhand one of the Jamil episodes they did this and the beer turned out great. I have done 10-21 days in the primary whenever I can, and I only secondary now to dry hop or to free up a primary fermenter.

Back to the original topic... I suggest you get someone else to brew your recipe, or do someone else's recipe exactly, then swap beers and compare your processes.

- Eric

[How to Calculate Mash Efficiency | Do I Need a Yeast Starter? | My Ghetto Fermentation Chamber | Twitter | 6 Gal. HDPE Fermenters | Slanting Yeast | No Sparge Brewing]

Originally Posted by Soperbrew
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Old 08-03-2008, 05:33 PM   #43
Jan 2007
Phoenix, AZ
Posts: 166
Liked 2 Times on 2 Posts

What temperature do the bottles sit at while conditioning?

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Old 08-03-2008, 06:33 PM   #44
EamusCatuli's Avatar
Jan 2008
Chicago, IL
Posts: 531
Liked 1 Times on 1 Posts

Originally Posted by shlap View Post
What temperature do the bottles sit at while conditioning?
70 degrees
A watched pot does boil!

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