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Old 10-14-2008, 02:09 PM   #31
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Yes, certainly this is not the preferred method for ALL beers. Strong beers need more time to mellow and age to improve the flavors, but I can see this working very well for most beers. Thanks, Yuri.

 
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Old 10-14-2008, 02:13 PM   #32
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Quote:
Originally Posted by Dilligaf View Post
In an American IPA(og 1.64) using only centennial what IBU's would you aim for to obtain the fastest condoning?
Balanced beers on this chart will condition more quickly. Maltier or hoppier beers will usually take more time to reach their peak.

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Old 10-14-2008, 02:57 PM   #33
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Excellent post Yuri -- I think you pretty much nailed it. After 20 years of making beer, this is essentially what my brewing /aging process has evolved into.
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Old 10-14-2008, 03:28 PM   #34
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Bottle conditioned in 2 weeks seems kind of fast. I have a hard time getting them to condition in 3. My Christmas ale last year wasn't carbed correctly in 6 weeks, just popped one open about 3 weeks ago (cool fall day) and it was overcarbed. I guess I just don't get bottle carbing anyway. Just purchased a kegerator so I guess I won't have to worry about it. In fact that was my biggest problem with homebrewing.

 
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Old 10-14-2008, 03:34 PM   #35
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Riddling the bottles (flipping them upside down and back up, or turning them on their side) every other day really speeds up bottle conditioning, since it gets the yeast back into suspension. When I bottle (I still like to bottle condition Belgians), I do this and my beers carb fully within two weeks.
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Old 10-14-2008, 03:45 PM   #36
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I will add a highly flocculent strain that forms a compact sediment really seems to help...hence my shift to S-04 for many of my Ales. My approach is to view each beer in it's own time frame. Every single recipe is going to be ideal in a different time frame, it's just that simple. Sure there are things that can expedite the process if need be. I was concerned about my Kolsch, I served it at 5 weeks and it was crystal clear. Now the flavor was better at week 6...but it was very good (and very enjoyable) at 5 weeks.
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Old 10-14-2008, 04:19 PM   #37
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Yuri, thanks for a good and thought-provoking thread.

I am one of those people who consistently tells newbie brewers to "just wait". I'm probably going to keep telling them that. Why?

Simple. Very few new brewers understand or have been taught the importance of pitching rate. So many 'first beers' end up underattenuated and with off-flavors from stressed yeast that extra time in the fermenter can only help them.

For my own processes, I've gone almost exclusively to a 21 day ferment followed by kegging and force carbing, except for large and aggressive beers. However, I still find that my beer continues to 'improve' once it's in the keg.

 
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Old 10-14-2008, 05:43 PM   #38
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Quote:
Originally Posted by Coastarine View Post
That seems to be a matter of opinion. That's how I've done it. Of course, you could combine the methods. Shake at high pressure to get it most of the way there, but let the set & forget method finish it off so you don't overcarb.
I actually shake it at storage/serving pressure and then set it aside in the cold box. Zero chance of overcarbing there.


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Old 10-14-2008, 06:05 PM   #39
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Just wanted to say thanks to everyone that answered my questions.

I search and read as much as I can but some things are better explained by the experienced. Thanks again

Edit: I suck at spelling
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Old 10-14-2008, 06:48 PM   #40
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I kegged a SMaSH Pale Ale with Fuggles that completely sucked for the first 3-5 months. At month 5 it was better, but not great.

Now that it's in month 7 it is really very good.
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