Fastest beer grain to glass?

[cheezydemon3]

Well, I think it's a myth that beer needs a month in the primary (really?!?!) and will not be good in 10 days if you brew it correctly. Perhaps that makes me a noob, but if my beer is finished, clear, dryhopped and ready, why the frick shouldn't I drink it?

A well made beer that is good in 10-14 days is perfectly doable, as long as it's relatively low OG (under 1.060 or thereabouts), an ale, properly made (correct fermentation temperature and yeast pitching rate), with non complex flavors (such as smoked or roasted malt).

I think we run into trouble when we make huge blanket statements about others' brewing abilities.

If a beer is done, it's not going to get "doner" by leaving it alone. If someone is unable to have a drinkable beer in less than 3 weeks, then they should look at process flaws.

If a brewer prefers the flavor of a beer that spent a month in the fermenter, that's one thing, but to denigrate others that hold themselves to professional breweries standards and actually package the beer when it's ready is insulting.

You misunderstand.

You are NOT a noob, so you are able to go grain to glass very quickly.

If you suddenly had the urge to ferment the world's fastest beer, just for speed's sake, I would be surprised.

Someone who does not chill fastidiously (a HUGE problem among both new and existing brewers) will actually see their beer get "doner" in that month.

For the vast majority of brewers, a blanket statement of "Drink your beer in 10 days" will result in FAR lower quality beer being consumed than "Drink your beer in 30 days".

Everything you say is correct Yooper. Unfortunately, most brewers do not have process down like you do.

My process is frightening me lately. Most beers really are drinkable in 10 days, but why rush it?

Unless it is an overly hoppy beer, it will be just fine in another 10 days.

 

[Yooper]

You misunderstand.

You are NOT a noob, so you are able to go grain to glass very quickly.

If you suddenly had the urge to ferment the world's fastest beer, just for speed's sake, I would be surprised.

Someone who does not chill fastidiously (a HUGE problem among both new and existing brewers) will actually see their beer get "doner" in that month.

For the vast majority of brewers, a blanket statement of "Drink your beer in 10 days" will result in FAR lower quality beer being consumed than "Drink your beer in 30 days".

Everything you say is correct Yooper. Unfortunately, most brewers do not have process down like you do.

My process is frightening me lately. Most beers really are drinkable in 10 days, but why rush it?

Unless it is an overly hoppy beer, it will be just fine in another 10 days.

Ah, now I get what you were saying!

For me, blanket statement in either direction ruffle my feathers a bit. I think even beginners like to be educated on the "proper" ideas of brewing and I really hesitant to put either idea forth as gospel.

I have a ton of respect for Chris Colby, and his knowledge of brewing and experience, and I know my own experiences- and I think even a brand new brewer can be told that a quick beer comes done to process but that even a year in the fermenter can't fix a poorly made beer. A new brewer generally wants to make good beer, not just quick beer, and certainly should be told about yeast health and temperature in a successful fermentation.

A good, quick beer can be done. Maybe it shouldn't be encouraged always, as there is a skill level there- but I don't think it should be discouraged either if someone wants to attempt it and is willing to put the effort into it.

 

[TrickyDick]

WHY THE FLIP do you need it that fast? Get pipeline.

In general I agree. I recently made a version of "enjoy by" which is supposed to be brewed and packaged fast so as to preserve and emphasize the freshness of the hops before they fade.

 

[dstranger99]

I didn't go through the entire thread, so it may have been said already, but the "Centennial blonde" recipe is pretty fast. It's in the recipe thread.

 

[cheezydemon3]

As has been said!

IPAs and Hop forward beers in general are better young.

Like dark grains, the High bitterness actually covers up the "green"

 

[Kate00]

I've had beer be VERY good after 5 days using white labs 002. Active fermentation took a day. Did a Diacetyl rest for a couple. Force carbed. It did get even better after another few days, but it didn't taste green or anything. OG was about 1.055

 

[Kate00]

Add to the above post:
I used a starter that was still producing krausen, and I have a fermentation chamber that stayed at 66 degrees for active fermentation. By far the best amber ale I've made.

 

[trboyden]

I think the biggest difference between commercial and home brewing and the time it takes to get to the glass is monitoring of gravities. Commercial breweries stick to their formulas and transfer from primary to conditioning when they hit their final gravity reading. From there, its up to the beer and the brewer. It could be ready as soon as it has settled out or it may take a few days or longer for the beer to get to taste. I don't think you can apply a blanket statement. My local brewery was pushing to get a Maple Stout done and they could of served it day one in the conditioning tank and people would have been happy to drink it, but they gave it few more days and it was that much better. It disappointed a few people who came to their grand opening for that beer, but it was the right decision to make.

This is your hobby. The beer is ready when you're willing to drink it and are happy with it. Everyone else's opinion is moot.

 

[IL1kebeer]

Well, I think it's a myth that beer needs a month in the primary (really?!?!) and will not be good in 10 days if you brew it correctly. Perhaps that makes me a noob, but if my beer is finished, clear, dryhopped and ready, why the frick shouldn't I drink it? A well made beer that is good in 10-14 days is perfectly doable, as long as it's relatively low OG (under 1.060 or thereabouts), an ale, properly made (correct fermentation temperature and yeast pitching rate), with non complex flavors (such as smoked or roasted malt). I think we run into trouble when we make huge blanket statements about others' brewing abilities. If a beer is done, it's not going to get "doner" by leaving it alone. If someone is unable to have a drinkable beer in less than 3 weeks, then they should look at process flaws. If a brewer prefers the flavor of a beer that spent a month in the fermenter, that's one thing, but to denigrate others that hold themselves to professional breweries standards and actually package the beer when it's ready is insulting.

Maybe it shouldn't be encouraged always, as there is a skill level there- but I don't think it should be discouraged either if someone wants to attempt it and is willing to put the effort into it.

+1 Well said

You have a bit of influence on here so hopefully people listen to you. I have been saying the same thing for months and most people think I'm crazy.

 

[cheezydemon3]

+1 Well said

You have a bit of influence on here so hopefully people listen to you. I have been saying the same thing for months and most people think I'm crazy.

You are not crazy, it is merely that only 10% of the brewers on here brew at your level or yoopers.

I would rather give advice that newer brewers (90% of the brewers here) can use, rather than pontificate with the brewing experts about how great we are.

 

[Seven]

OK, I am well aware that complex beers need time to condition, but that being said, what is the fastest a beer can be brewed? For arguments sake, let's say we are kegging and force carbonating, and are fine with a cloudy beer so no extra time for cold crashing, etc.

As others have already said, you can brew beers more rapidly that what is normally advertised if you follow good brewing practices. Some things that will help with this are accurate mash temp, aerate the wort well, pitch the correct amount of healthy yeast, use fermentation temperature control, use a highly attenuative/flocculent yeast strain, and burst carb in the keg. As you said, highly complex beers like imperial stouts will take longer to condition before they are at their best. But in general I think it is possible to brew very good beers within 10 days or so.

 

[Seven]

If you don't have PATIENCE, then don't brew. It will stress you out.

For me it's not a lack of patience thing. It's a technical curiosity to see if something can be done quicker that what is typically preached.

WHY THE FLIP do you need it that fast?

Get pipeline.

You are not crazy, it is merely that only 10% of the brewers on here brew at your level or yoopers.

I would rather give advice that newer brewers (90% of the brewers here) can use, rather than pontificate with the brewing experts about how great we are.

So far the only one I see pontificating here is you.

 

[cheezydemon3]

For me it's not a lack of patience thing. It's a technical curiosity to see if something can be done quicker that what is typically preached.





So far the only one I see pontificating here is you.

Knock yourself out!

And again you miss the boat.

I am pontificating with the noobs, not the experienced

They need a good pontificating by gawd!

 

[roastquake]

I cant stop looking at the loin cloth on your avatar, cheezy. Is that a sporran on it?

 

[cheezydemon3]

Actually.....my avatar is a Garnash Warrior wearing the ceremonial wedding tunic of early fall, to be worn ONLY when two homosexual male Garnei are being married under a harvest moon. The gem is a corelian aztope semi-conical version, native to the "I am making all of this crap up" region of the disantopian version of the free world of Gingivital Admonishment.

 

[BUCKNUTS]

+1 Well said You have a bit of influence on here so hopefully people listen to you. I have been saying the same thing for months and most people think I'm crazy.

+2 btw ive never had "green" beer is that more homebrew hokem like hot side aeration and oxidation, tanin extraction and others?

 

[roastquake]

Actually.....my avatar is a Garnash Warrior wearing the ceremonial wedding tunic of early fall, to be worn ONLY when two homosexual male Garnei are being married under a harvest moon. The gem is a corelian aztope semi-conical version, native to the "I am making all of this crap up" region of the disantopian version of the free world of Gingivital Admonishment.

well that explains why I'm fixated on it

 

[naemlss]

+2 btw ive never had "green" beer is that more homebrew hokem like hot side aeration and oxidation, tanin extraction and others?

+3.

I agree some of these beers that are green are really just brewers mistakes. I think of anyone is going to preach to noobs you should preach the truth.

 

[DPBISME]

OK, I am well aware that complex beers need time to condition, but that being said, what is the fastest a beer can be brewed? For arguments sake, let's say we are kegging and force carbonating, and are fine with a cloudy beer so no extra time for cold crashing, etc.

I have served hefewiessens 17 days from the date of brewing it.

I have also done English Milds in about the same time though they were all force carbonated.

Almost any Low Gravity beer can be ready pretty quickly.


DPB

 

[NathPowe]

Well, I think it's a myth that beer needs a month in the primary (really?!?!) and will not be good in 10 days if you brew it correctly. Perhaps that makes me a noob, but if my beer is finished, clear, dryhopped and ready, why the frick shouldn't I drink it?

A well made beer that is good in 10-14 days is perfectly doable, as long as it's relatively low OG (under 1.060 or thereabouts), an ale, properly made (correct fermentation temperature and yeast pitching rate), with non complex flavors (such as smoked or roasted malt).

I think we run into trouble when we make huge blanket statements about others' brewing abilities.

If a beer is done, it's not going to get "doner" by leaving it alone. If someone is unable to have a drinkable beer in less than 3 weeks, then they should look at process flaws.

If a brewer prefers the flavor of a beer that spent a month in the fermenter, that's one thing, but to denigrate others that hold themselves to professional breweries standards and actually package the beer when it's ready is insulting.

This is awesome and I agree.

 

[Yooper]

You are not crazy, it is merely that only 10% of the brewers on here brew at your level or yoopers.

I would rather give advice that newer brewers (90% of the brewers here) can use, rather than pontificate with the brewing experts about how great we are.

I doubt that only 10% of the brewers here can follow directions, and can't do this. Now, it's true that they may not be highly skilled, but we're not talking rocket science here.

I'd much rather talk to people about fermentation temperatures and pitching rate and why they matter, as well as fermentation temperature control, than to assume that we can talk down to them and not give them good and proper advice. They aren't in kindergarten- they can be told what is required and then either take the advice or not. But to withhold helpful information in the guise of them being beginners is silly.

This forum is all about helping people grow as brewers. If we preach that beer needs to be a month in the primary to be drinkable, that's not a good way to teach people. Sure, you can leave your beer in the primary a long time if you prefer the flavor, but to give a blanket statement that something must be in the primary xxx long (or whatever the advice is) is doing a disservice to the brewer and to this community.

Whether the brewer chooses to apply that advice to their own brews is up to them, but we should never "dumb down" our advice based on assumptions that they are incapable.

 

[IL1kebeer]

I doubt that only 10% of the brewers here can follow directions, and can't do this. Now, it's true that they may not be highly skilled, but we're not talking rocket science here.

I'd much rather talk to people about fermentation temperatures and pitching rate and why they matter, as well as fermentation temperature control, than to assume that we can talk down to them and not give them good and proper advice. They aren't in kindergarten- they can be told what is required and then either take the advice or not. But to withhold helpful information in the guise of them being beginners is silly.

This forum is all about helping people grow as brewers. If we preach that beer needs to be a month in the primary to be drinkable, that's not a good way to teach people. Sure, you can leave your beer in the primary a long time if you prefer the flavor, but to give a blanket statement that something must be in the primary xxx long (or whatever the advice is) is doing a disservice to the brewer and to this community.

Whether the brewer chooses to apply that advice to their own brews is up to them, but we should never "dumb down" our advice based on assumptions that they are incapable.

I agree 100%.

Maybe we should look into getting a sticky on this subject. It's something that I've seen come up a lot lately, and I feel like I've been repeating myself over and over about the benefits of healthy fermentations (and defending against naysayers at the same time). I am very passionate about beer and brewing and am on here to learn and to try to help people brew better beer, and I don't think it's right that inexperienced brewers are being shortchanged by reading that the "6 week rule" is the only way to make good beer. Absolutely false.

 

[cheezydemon3]

People that brew at our level don't ask questions like this.

Think what you want, we can't agree on everything!

I don't post noob advice on threads about triple decoction, but on questions like this one, noob is implied.

 

[hoppus]

People that brew at our level don't ask questions like this.

Think what you want, we can't agree on everything!

I don't post noob advice on threads about triple decoction, but on questions like this one, noob is implied.

Is there a there a test I can take to determine what brewing level I'm at? I'm new here and want to make sure I ask level appropriate questions.

 

[AnOldUR]

I know you’re exaggerating to make a point, but aeration, proper pitch rates and temperature control are basics for making good beer and will aid in quicker grain to glass times. To compare that to decoction mashing is just silly.

 

[Demus]

I think a point we're all missing here is that a beer is done when a beer is done; it is not some predetermined number of days. Sure it's affected by your process and the recipe, but no one can say recipe X will take X number of days. We can only guess. The more important information is how to influence the various factors and how to know when it's done...

 

[berninga87]

Can you drive to the Grand Canyon at an average speed of 130 miles per hour and not fall in?

Yes, but why would you want to?

The PROBLEM is that the only people who seem to want grain to glass in a week are NOOBS, and people who should know better, but have suddenly decided to brew something for their buddy's wedding next week.

Noobs do NOT have the process down. Their beer will be SO much better at 4 weeks, that it is a crying shame to drink it at 1 week.

With 2 gallons of yeast, you can probably be grain to glass in 2 days!!!!! WHY NOT?????

Because budweiser is cheap, and it will taste better, and you will have it faster.

This is not some sort of Olympic event or drag race.

This is good people who like to create and like good beer, making beer.

If you don't have PATIENCE, then don't brew. It will stress you out.

Didn't intend on stirring the pot today and I'm not out to make enemies, but this, all of it, is quite insulting. I'm a "noob" with 2 beers and 1 cider down and just brewed my third beer, a smoked porter (extract), last night. I don't know everything and my method is improving, but this is a fun hobby for me. I consider myself a hobbyist more than a brewer in that I have many hobbies that I enjoy and work on improving my proficiency in constantly. I'm a member of many hobby oriented forums and I see this condescending attitude everywhere. If you drive to the grand canyon at 130 mph, chances are you will be arrested or killed. That is a crying shame. If you overpitch your beer and start drinking it in a week, chances are it will not have the refinement of a beer that had more time. Oh well, people have different tastes and I guarantee there are some out there who would prefer the taste. Does that make them wrong? If they make a beer that they enjoy(the whole point of it all!) but isn't up to your standards is it still a crying shame that they are able to enjoy the beer they brewed. If a "noob" wants to try it, encourage him/her to try a small batch and offer helpful tips based on their timeline if you feel so inclined, at the very least. Trial and error is how every single type, flavor, and style of beer originated. You aren't protecting anyone by asserting your ideals on "noobs" and brewing and beer as a whole are pretty safe. If others previous experiences have yielded less than desirable results then its fine to make people aware that they may not enjoy the results of their own experiments, but you cannot tell them they are wrong. Desirable is matter of opinion, feel free to voice yours but be open to the fact that your opinion isn't the only one.

 

[cheezydemon3]

NEVER MIND THAT WE ARE IN THE BEGINNER BREWING FORUM.

I know you’re exaggerating to make a point, but aeration, proper pitch rates and temperature control are basics for making good beer and will aid in quicker grain to glass times. To compare that to decoction mashing is just silly.

Since I mentioned decoction I assume you are talking to me.

All the other blather on here can take a flying leap, but I respect your input.

The staggering number of posts on this site displaying ignorance on temp control are driving my comments.

Someone is not likely to move into a complex brewing tactic like triple decoction, without first learning and practicing good temp control.

Someone who posts (effectively) "What is the soonest I can get to drinking this?" may very well be one of the MANY on here who do not practice good temp control.

Disagree? well then we shall!

And again:

NEVER MIND THAT WE ARE IN THE BEGINNER BREWING FORUM.

 

[Yooper]

Someone who posts (effectively) "What is the soonest I can get to drinking this?" may very well be one of the MANY on here who do not practice good temp control.

Possibly that is true. But then instead of "yelling" at them, how about suggesting pitching a proper amount of yeast at the proper temperature, and fermenting at the proper temperature, and help to educate that brewer that to make good and quick brews proper temperature control is crucial. And of course, to make a really good beer, quick or not, it's crucial as well. That's a basic concept.

That's my only point. New brewer or not, we can't learn if people don't help point the way to the correct answer.

It's true we're in the "beginners forum", so probably no triple decoction questions will crop up- but certainly temperature control and yeast health topics are suitable for this forum.

 

[dangerbrew]

My buddy has a recipe for an American Cream ale you can drink 9 days from brewing and it tastes awesome. I can email you the recipe if you like.