Experiement Idea: brew day to bottle to glass in 3 weeks.

[boydster]

Regarding the CO2 needing time to absorb into solution, take a look at this thread: https://www.homebrewtalk.com/f128/carbonation-differences-bottles-varying-temps-441011/

By cooling the bottle, you're allowing any chill haze (which could create nucleation sites for the CO2 to come out of solution) to settle, and ensuring that the CO2 doesn't rapidly come out of solution due to pressure change when the cap comes off. It's a HBT myth that the bottles need fridge time to absorb CO2 from the headspace into the beer, though. The myth is confirmed by experience, sure, but it's not for the reason that it is generally attributed to.

 

[DSorenson]

Thanks again, Boydster! That makes a lot of sense. I will undoubtedly then see in increase in the quality of my carbonation, if not an increase in quantity of carbonation. This makes total perception of quantity different, I'm sure.

It seems like even a beer given proper time to bottle condition still needs some type of "cold crash" (not referring to the technique used during fermentation) to allow the particulates to drop out. I'm going to go stick more bottles in the fridge!

 

[DSorenson]

Well the carbonation levels have honestly remained about the same. The (expected) thin head dies off slower now, but the prickles on the tongue are about the same! I would say that the carbonation has improved in quality, not really in quantity.

It's a great beer and I'm proud of it!

 

[ngunsch]

OP, thanks for this thread! This is exactly what I was searching for. I will be dumping over two cases that are obviously infected with our old friends, those darned "gusher bugs." Anyway, I've decided to make two quick-turn-around beers to replace what I lost to what I assume was my own poor sanitation. Cheers!

 

[DSorenson]

Excellent, glad this was able to help! I think all of us bottlers have this shortage crisis once in a while for various reasons; too many friends, the last brew was really good, busted fermenter,... etc. Bottle bombs are perhaps the most tragic. My condolences.

 

[Hobbes88]

. Pretty safe to bottle, no? I primed with a little less sugar than was called for since this was a mild and should be low on carbonation.

Two weeks later I heard a pop from the basement. Yep, bottle bomb. I lost 7 bottles from explosions and dumped the rest out before they could blow.

Do you still want to rush your beer to bottles?

What was the gravity... Like 1022 1018? His was 1010. He also knew that at that point he could maybe have gotten to 1008. Not much chance of those blowing up ever. Sounds like you might need to get to know your yeast better

 

[RM-MN]

What was the gravity... Like 1022 1018? His was 1010. He also knew that at that point he could maybe have gotten to 1008. Not much chance of those blowing up ever. Sounds like you might need to get to know your yeast better

My apparent FG was quite high because I mashed quite high and I had the same gravity for more than a week after a 2 week fermentation but I apparently picked up a wild yeast that works slowly but will keep on fermenting below what the yeast I used should be able to as I have seen in a few other batches, batches that are at the expected FG when I open them (like 1.015) and then in the course of another 2 weeks will go on down to 1.002 or less. My problem to solve as I'm pretty certain of my mash temps and have had good results in the past with the same thermometers and setup. I really wouldn't expect something like Windsor to be able to ferment to 1.002.

The real point I was trying to make is to not rush the bottling too much or be prepared for the chance of bottle bombs by containing the bottles in a tub with a lid just in case until you are sure that you aren't going to get bottle bombs.

 

[DSorenson]

Well I certainly appreciate RM-MN's cautionary tale. Things like that unfortunately happen and it is another danger with bottling on such a short schedule. If bacteria had gotten into my bottles, or even a saison yeast or something, that 1.010 reduced to 1.002 plus the priming sugar would go 'boom' for sure.

That is probably a rare case. It's worth noting that a strange, unexpected stuck fermentation could also be a similar issue in this vein. It's for reasons like this that I don't suggest someone who isn't familiar with these concepts attempt this kind of grain-glass schedule.

Hobbes88 is correct though in the fact that I had a really good idea of my attenuation. Even then I was surprised by 1.010. Honestly its one of two beers that I used Nottingham Ale Yeast on that didn't reach 1.008.

 

[DSorenson]

I just started another fast turn around beer on Monday, this time a pale ale type.
1.042 starting gravity, and 4 ounces of hops divided up in different quantities at 15, 10, 5, and flame out.
23 IBUs.
I'm going to call it a bitter, though I'm sure it's nothing like the real deal- Too many flavor and aroma additions.

 

[boydster]

I'm making a few easy drinking session beers right now. 7-10 days in the fermenter, then into bottles. Enjoyable after 1 week in the bottle but not at peak spritziness. Ready for prime time after 2 weeks in the bottle.

 

[DSorenson]

Excellent! I love that this is a thing people do. It makes sitting around waiting for a barleywine so much easier.

 

[DSorenson]

Just an update: I am down to my last two 22 oz bottles of mild (sad to see it go) and my bitter turned out wonderfully.