Benefit of longer primary.

[p_p]

I'm currently guzzling EdWort's Bee Cave Haus Pale (thanks EdWort for a fantastic recipe),

would you be able to post a link to EdWort's recipe?

Thanks

 

[joshesmusica]

I'm in the depends on the style group.

I'm actually in this group as well. I can go grain-to-glass in 2 weeks, but that's with a keg. I haven't had a bottle condition in less than 1 1/2 weeks, and I've experimented with warmer temps and everything. Maybe the trick is to over carb it by 1 full volume of co2, but I would rather shoot for just under what I'm aiming for so that I don't have overcarbed bottles. But then again, I got a pretty good pipeline, and I now just plan it that my hop-forward styles get kegged, and anything that doesn't really need to be consumed super quickly will get bottled. Let them carb for 3 weeks at room temp (18C in my beer room), and then check on how they're tasting.

 

[p_p]

good advice

Now, go drink your primary aged beer

 

[joshesmusica]

good advice

Now, go drink your primary aged beer

The one in my glass right now isn't even 3 weeks old! for the love of all that's holy!

 

[gspot]

Just in case you didn't Google it: https://www.homebrewtalk.com/showthread.php?t=31793

Bee Cave Brewery Haus Pale Ale

Can highly recommend this one, as well as much of HBT apparently, considering it's high up there on that list of the 100 most popular recipes on HBT. In the top 10 if I'm not mistaken.

 

[BrewingTravisty]

I'm actually in this group as well. I can go grain-to-glass in 2 weeks, but that's with a keg. I haven't had a bottle condition in less than 1 1/2 weeks, and I've experimented with warmer temps and everything. Maybe the trick is to over carb it by 1 full volume of co2, but I would rather shoot for just under what I'm aiming for so that I don't have overcarbed bottles. But then again, I got a pretty good pipeline, and I now just plan it that my hop-forward styles get kegged, and anything that doesn't really need to be consumed super quickly will get bottled. Let them carb for 3 weeks at room temp (18C in my beer room), and then check on how they're tasting.

Well to be fair, I just popped open a red rye after a few days in bottle and it's delicious. Slightly under carbed but in a few days it should be perfect. That'll be right at 2 weeks grain to glass.

In my personal opinion, for most low abv beers, if your fermentation goes well and you ferment at the right temp, there really aren't any off flavors that need to be aged out, so once it's carbed you're good to drink it. If you can do a 5-7 day grain to glass with a keg, there's no reason in my mind that 2 weeks grain to glass is that crazy, as long as you have healthy yeast of course. Of course this doesn't apply to beers that have additives that need to mellow out.

Now like I said, this beer needs a few more days and might possibly be better with even longer, but being a 4.5% red ale I doubt it will change much outside of the carbonation.

Also the beer doesn't show how clear it is in the picture, because of condensation on the glass + bad picture quality but this beer is crystal clear.

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