9 day old Irish Red (I NEED BEER!!!)

[zachj9292]

Hey guys, I made a light Irish red that started at 1.038 and is now at 1.008. It was made with wyeast Irish ale yeast and fermented at 68 degrees, but like I said Its only nine days old and still in the primary.

I dont have time to condition in secondary and wanted to go straight to kegging because I am out of beer and don't have the money to pay ten bucks or more for a Frickin six pack of commercial craft beer in the mean time.!!

I noticed biermuncher did his infamous centennial blonde for only nine days and the gravity with my beer is pretty much the same as his.

Have you guys made low gravity beers in less than two weeks?

And yes I did taste it and it seemed fine to me, but my tongue has failed me before in similiar situations. I also plan to just stick my primary in the fridge for a day to cold crash before kegging.

 

[anengineer]

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Have you guys made low gravity beers in less than two weeks?
....

What about carbonation?

 

[zacjack]

Got a kegging system? If so, chill er' down to 37 degrees, crank it up to 30psi and shake like a mofo. Bleed off the excess and pour a pint (or 6)

 

[Gear101]

maybe tonight you should go to the store and buy some, that might not be ready tonight, still really green

 

[SenorPepe]

I just cold crashed my 1.055ish wheat beer after 10 days primary at 68. I don't anticipate there being a problem with that at all.

 

[jtejedor]

I usually do my beers this quick and do a quick force Carb with shaking. Don't get me wrong time does help beer but it will be conditioning while its sitting in your kegerator. So I would say your fine no one can tell you what you want to drink. If it tastes ready to you go for it.

 

[TalkingGoats]

That is a good quick strain. You should be fine as the others of said. If you are putting it in a keg anyway. US-05 light(ish) beers I have done go from grain to class in 7 days while still tasting great.


Its also pretty cool to see how the profiles of the flavor mellow over a couple weeks as you drink it. Started doing SMaSH brews (quick) like this to learn the ingredients, and what green beer tastes like.

 

[Raenon]

That's low-side OG for an Irish Red anyway, sounds like it should be done.

Truth is, "green beer" is still just a matter of opinion, and if you're the one drinking it, I think that means your opinion is the only one that matters
Chances are operations like Killian's are turning around their Red in about this time frame, I see little reason why yours can't be done (and after I tasted my Irish Red from primary, I know how good it can be right away- my aging was more a function of saving it for St Pat's than anything)

Plus, you have practically zero danger of it not being truly finished... a corney keg will support up to 130 PSI, doubt you're going to force anywhere near that high, so "bottle bombs" aren't really a problem for kegging.

 

[solbes]

For St Patty's day my wife wanted to drink a couple of pints of our recent Irish Red. 1.050 OG, 1.009 FG. It was in primary for 3 weeks, so Saturday I kegged it. Prior to racking to keg, I filled a 2L PET bottle. I chilled the PET bottle and carbonated using a carbonator cap.

It tasted okay and was cool to be drinking the Irish on the day, but honestly the beer was meh. I could tell the malt, color, and hops were pretty close to desired. But still pretty green around the edges and had some pretty significant yeast in suspension. By the time we get around to tapping the keg in 4 or 5 weeks, I'm sure it'll be delicious. That said, it's your beer so drink it if you want to. But I would guess waiting another 2-4 weeks would make it better.

 

[ReverseApacheMaster]

There's always mickey malt and OE.

 

[zachj9292]

Alrighty thanks guys.

I ended up getting busy with a bunch of stuff and got over it and have been drinking budweiser the past couple nights. Im going to cold crash it tonite though.

I'll update you on the outcome

 

[zachj9292]

Got a kegging system? If so, chill er' down to 37 degrees, crank it up to 30psi and shake like a mofo. Bleed off the excess and pour a pint (or 6)

Yeah i do keg. And this is usually my method of choice for most of my beers. Im gonna cold crash it for a day then carb at 30psi for another.

 

[zachj9292]

Well yea it turned out fine. It is especially good after chillin in the keg for a few days. Not much on this style though...

But just checked my next beer coming up (a citra rye pale ale) and its fu**in infected. F*ck. its got the lemon pledge smell. Now I will be beerless for awhile again. Such a good way to top off my day. Im about to go on a bleaching rampage.

I am so pissed. I don't know why im venting my anger on the internet. Im about to go break something

 

[Raenon]

Well yea it turned out fine. It is especially good after chillin in the keg for a few days. Not much on this style though...

But just checked my next beer coming up (a citra rye pale ale) and its fu**in infected. F*ck. its got the lemon pledge smell. Now I will be beerless for awhile again. Such a good way to top off my day. Im about to go on a bleaching rampage.

I am so pissed. I don't know why im venting my anger on the internet. Im about to go break something

I haven't worked with Citra before... but doesn't that have a pretty significant citrus smell to it, I don't know, maybe lemon-y ?

How do you know otherwise that the beer is infected and not just too green?

 

[solbes]

Yeah, don't automatically assume it's infected. Have you had a citra beer before? Intense grapfruit, mango, and lemon smell is the way I would describe it.

 

[jtejedor]

Yeah taste it. Wild yeast will throw some awful plastic flavors and a very strong medicinal clove like smell. It could very well be the hops depending on how much you used.

 

[zachj9292]

I tasted it and it had that bleachy-lemon type aroma. Its anything but pleasant. I had a kolsch last year that did the exact same thing.

I haven't worked with citra but I can actually taste it come through in the beer (they were the only hops used other than the bittering). The sour chemical smell just ruins everything. I had an oz of citra i was going to dry hop it with but now I'm just going to use them in my Citra ryepa attempt number two coming up whenever my grains come in the mail.

I think the infection came from grains slipping through my mash tun. I noticed whenever I was boiling that there were actually a small amount of grain husks on the side of my kettle. I tried to remove as much as possible but whenever I poured from my kettle to my fermenter after chilling (i don't siphon from the kettle), i bet it got sum bugs there or something. Any of you guys noticed grain husks come through into your kettle? Would this even cause an infection?

 

[bkl63]

I made an American Pale Ale Last Thursday Night, Fermented with Ringwood Ale Yeast and Cold crashed it on Monday, Kegged it yesterday, Drinking it today. Tasty!!

 

[solbes]

I kind of doubt an infection came from grain husks sitting on the inside of the kettle. The kettle itself gets very hot, you have steam generated for an hour. Should be warm enough to kill all bacteria. If this wasn't true, you'd see all kinds of people have infections from not sanitizing the top of the kettle (which no one does).

I would question your fermenter, wort chiller, or anything that touches the cooled wort prior to or during fermentation. If this is infected that is. Also what about the yeast you pitched? Is it possible a yeast starter got infected?

 

[zachj9292]

Maybe, I didn't sanitize the packet before opening. Could have been a lot of things though