byronyasgur
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- Nov 14, 2016
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I had planned to brew one of the 15 minute extract beers tonight - something like this one for instance -
https://www.homebrewtalk.com/showthread.php?t=210253
The actual recipe is a bit different but it's still the same notty yeast - batch size will be 12 litres ( 3 G )
My only problem is I realised I'm away from this day week and I'd need the beer bottled that day - or at least out of the fermentation fridge somehow and I don't have many cool places to store it. I usually wait 2 weeks for fermentation to be done and I rarely even bother checking the gravity anymore because they all seem to be well done at that point ( no bottle bombs yet ) ... Sometimes it's like they're done in 3 or 4 days even though I never check at that point because I'm usually going to dry hop them in primary anyway so I wouldn't be bothering bottling them that stage one way or the other... I'm just wondering though would anyone know how long this beer would typically take to come down. I usually ferment at around 18c ( 64.4 f) and I often do a starter and add yeast nutrient ... I know the yeast is in charge at the end of the day but I just wonder what people think - would it definitely be down in the week - or should I definitely postpone my brewday
I can post the exact recipe if it makes any difference it's just a bit awkward
EDIT: Just read through some of the other pages on that post - wow people are leaving this in primary for 30 days - not sure what that's about. What temperatures would it be kept at for the 30 days if doing that does anybody know. My options would be a) in a regular fridge or b) in my house which could get pretty hot - I think maybe up to the high 70s or the low 80s ( which I know is too high for notty but this would be after a week of primary fermentation at proper temperatures )
https://www.homebrewtalk.com/showthread.php?t=210253
The actual recipe is a bit different but it's still the same notty yeast - batch size will be 12 litres ( 3 G )
My only problem is I realised I'm away from this day week and I'd need the beer bottled that day - or at least out of the fermentation fridge somehow and I don't have many cool places to store it. I usually wait 2 weeks for fermentation to be done and I rarely even bother checking the gravity anymore because they all seem to be well done at that point ( no bottle bombs yet ) ... Sometimes it's like they're done in 3 or 4 days even though I never check at that point because I'm usually going to dry hop them in primary anyway so I wouldn't be bothering bottling them that stage one way or the other... I'm just wondering though would anyone know how long this beer would typically take to come down. I usually ferment at around 18c ( 64.4 f) and I often do a starter and add yeast nutrient ... I know the yeast is in charge at the end of the day but I just wonder what people think - would it definitely be down in the week - or should I definitely postpone my brewday
I can post the exact recipe if it makes any difference it's just a bit awkward
EDIT: Just read through some of the other pages on that post - wow people are leaving this in primary for 30 days - not sure what that's about. What temperatures would it be kept at for the 30 days if doing that does anybody know. My options would be a) in a regular fridge or b) in my house which could get pretty hot - I think maybe up to the high 70s or the low 80s ( which I know is too high for notty but this would be after a week of primary fermentation at proper temperatures )
