6 Day Beer Attempt!!!

[Schlenkerla]

I just hope you have more than one bathroom.

Oh yeah, I am thinking shart attack!

You need an extra set a hanes or fruit of the looms!!!

 

[bullinachinashop]

I'm really curios to see if this turns out OK.

I'm in the "let it sit" camp and currently have an IPA in the primary for 6 weeks, but if I could make a great beer in 7-10 days, that woud be great!

I'm thinking the 2 most important issues would be controlling the temps and the proper pitching rate.

2 days of cold crashing with a high flocking yeast and gelatin would definatly drop the yeast if it was finished.

I can get pretty close to the proper volumes of co2 in 2 days force carbing.

So the real question is, can you ferment out completely without producing off flavors in 3 days? What yeast and amount? What temp?

I think I have a new experiment to try out!

Bull

 

[Chemkrafty]

Even after this, I'm still going to go with letting the beer sit on the yeast cake for a few weeks to clean things up as suggested in other threads. I've had good success with the 3 week brewing process (all primary).

This was more needs based and a fun little experiment to try. I pitched two rehydrated packets of yeast (no time for a starter). One S05 and one Nottingham (LHBS was out of S05). It dropped to the targeted SG in 2.5 days (Mon pm to Thurs am) with that pitching rate. The taste appears to be on target, just yeasty. Its been in the fridge cold crashing w/o gelatin for 24 hours and I'll check it after lunch when I head home. I went without because everything I was reading said it would take 2-3 days to clear and I didn't know if I'd have time so I'm just going with cold.

I sure hope we can avoid a sharting problem!

 

[wilserbrewer]

Gelatin will help w/ the sharting...add it now. Sure 2-3 days is best for gelatin, but this whole saga is not a "best practice" scenario. Good luck!

ps...I simplified my gelatin process last night by using the microwave, simply m'wave a coffee cup of water on high for 3 minutes to achieve near boiling/boiling. Remove and add a spoon to the very hot cup of water and let sit for ten minutes or so to cool (to around 170-180 +-) Mix in a packet of gelatin and add to the fermenter. very easy!

 

[Mateo]

I would serve some beans, maybe Chili to go along with this beer. Also print up some "Fart Passes" to hand out to your buddies.

"How was the baby shower?

"It was a gas!"

m.

 

[azscoob]

"how was the baby shower?

"it was a gas!"

m.

heeeeyooooo!!!!

 

[steinsato]

Atleast you could blame the sharting on the beans instead of your beer.

 

[rayg]

Anyway...its bubbling away like mad today and I hope its done fermenting by Friday so I have Saturday and Sunday to force carb it in the keg!!! Wish me luck!

In theory you can get a great beer in 6 days as long as the gravity isn't
too high, even without force carbing. But you have to pitch enough yeast
so that the primary fermentation is done in 3 days. I make my beers
roughly that way, but I don't usually make a large starter so the initial
fermentation takes longer, so it's more like 8-10 days before I can drink
it out of cask. I don't use any kind of finings so my beer is yeasty when
I drink it but I like it that way. I'll be interested to hear how this one
comes out with the dry yeast. Your problem may be that your crew
may not like a yeasty beer.

Ray

 

[Chemkrafty]

THE RESULTS HAVE BEEN TABULATED!!!!

I was worried Saturday night. The beer still had a heavy yeast aroma and flavor. It had carbonated nicely though. However, on Sunday morning, I pulled a draft at 8 am and the aroma/flavor had died off to barely noticeable!! By noon you could hardly tell there were any yeast notes. Everyone enjoyed it and the other homebrewers couldn't believe it was so young. No one mentioned any odd flavors. I consumed 8-9 throughout the course of the day to make sure I gave the "sharting" crowd a viable test. I've had no gaseous issues this morning whatsoever!!

I did not use any fining agents. My method was simply refrigerating the fermentor and keg at 39F for 3 days total. I'm sure the brew will continue to taste better with age, but was VERY drinkable at 6 days. (over half the keg gone proves it was well received)

While not something I will do if I have the option to age longer, I would say this is a potentially viable method/recipe to turn an enjoyable beer out in 6 days. Any other testers please post back here so we can see if this is repeatable or just a fluke!!!

 

[steinsato]

thanks for the update. I'll have to change my tune and possibly even brew a beer like this soon. I see an "air bubble" coming down my pipeline after this current keg. Maybe I could make a beer like this to fill the gap til my Golden Strong conditions a bit longer.

 

[BoatsAndBrews]

This is why I batch up every Wednesday. That way every 7 days I have a new keg rock and roll!

 

[azscoob]

This thread and the 10der and mild thread have gotten me thinking of having a little brew swap, like the 10der one, but more of a pick a recipe that can be made and drunk in short order, not limited just to milds or wheats. have 2 beers go to each person, one to be drunk right away and critiqued, the second one to let age a month or two and be revisited... It could be fun at any rate.

 

[DrawTap88]

Glad to hear that your beer turned out and didn't give you or your friends the shatz.

 

[sk888smooth]

subscribed

 

[bja]

subscribed

Do you realize that this thread died about 2-1/2 years ago?

 

[F250]

Lol!

Rick

ps. I ain't drinking no 6 day old green beer.

 

[sk888smooth]

Eh well I just added to my list so I can reference it. Bookmarks schmookmarks