Fastest beer grain to glass?

[cheezydemon3]

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.

I agree, and didn't get huffy, until I was accused for the 15th or so time of giving noob advice IN THE NOOB forum.

You want a talk on temp control?

I think that would contradict the idea and be since the absolute FASTEST beer would be pitched warm and kept there......


Hmmmm.....that said....I guess a dunkelweisen or other warm fermented beer might be a candidate.

 

[AnOldUR]

Disagree? well then we shall!

We probably actually do agree. It's more about the details.

If it's been brought out that if the "beginner" has already brewed his beer and missed any one of the big three (aeration, pitch rate and temperature control), then the let it sit 3-4 weeks is the right reply, but not without pointing out the reason. The debates start when someone (and they often do) uses the 4 week mantra as the proper way to brew all beers.

 

[cheezydemon3]

Agreed my friend.

IF you CHILL properly, and then PITCH a proper amount of yeast, Aerate properly, and KEEP the temp appropriate, then a low-medium alcohol beer will be drinkable in 10 days or so.

Omitting ANY of these steps, will require longer "conditioning" time.

SO.....the type of beer is almost irrelevent to the OP. PROCESS is key.

 

[dlester]

I would have to agree, good yeast pitching, temp control and cold crash when done. I chill mine down to 29° and it clears within 24 hours.

 

[Yooper]

Agreed my friend.

IF you CHILL properly, and then PITCH a proper amount of yeast, Aerate properly, and KEEP the temp appropriate, then a low-medium alcohol beer will be drinkable in 10 days or so.

Omitting ANY of these steps, will require longer "conditioning" time.

SO.....the type of beer is almost irrelevent to the OP. PROCESS is key.

I don't think that the type is necessarily irrelevent. I mean, suggesting a mild (as I did) connotes a lower OG, uncomplex beer. Many milds are 1.039 for an OG. Since they are dark, they don't have to be clear but since they use an English yeast they tend to be crystal clear in 3 days or so.

Suggesting a hefeweizen would be a good call, if the person likes those. They are cloudy anyway, and best when fresh and are also a low OG beer.

I know that nobody would suggest a RIS for a quick beer! Lagers necessarily take longer, if not for fermentation then at least for the lagering.

So it is style related, oftentimes.

 

[Xpertskir]

Agreed my friend.

IF you CHILL properly, and then PITCH a proper amount of yeast, Aerate properly, and KEEP the temp appropriate, then a low-medium alcohol beer will be drinkable in 10 days or so.

Omitting ANY of these steps, will require longer "conditioning" time.

SO.....the type of beer is almost irrelevent to the OP. PROCESS is key.

You should just change your SN to "footinmouth" and be done with it.


These types of threads are easily my least favorite. A 30 pack of bud light goes from store to glass pretty quick as does any number of quality 6 packs.

Sure there are times that a beer needs to go through your pipeline faster than normal, but if you ever need to rush a beer you should buy beer for the occasion in question. If you were that set on having homebrew for it than you should use this as motivation to be more prepared next time.


This is especially true because most moderate gravity beers can be turned around in <3 weeks with proper yeast health and a keg. I mean really, how much faster do you want it.

 

[TheZymurgist]

I think we scared him off...

 

[cheezydemon3]

You should just change your SN to "footinmouth" and be done with it.


These types of threads are easily my least favorite. A 30 pack of bud light goes from store to glass pretty quick as does any number of quality 6 packs.

Sure there are times that a beer needs to go through your pipeline faster than normal, but if you ever need to rush a beer you should buy beer for the occasion in question. If you were that set on having homebrew for it than you should use this as motivation to be more prepared next time.


This is especially true because most moderate gravity beers can be turned around in <3 weeks with proper yeast health and a keg. I mean really, how much faster do you want it.

And "NOT TOO BRIGHT" should be yours!

Durrrrrrrrrr

You are saying almost EXACTLY what I said 3 pages back!

Foot in mouth yet Not So Bright?

Poor fella!

Yooper basically agreed with me but pointed out some obvious "NOT FAST" beers.

So, that said: Most low -medium gravity ALES can be produced and FORCE CARBED if you follow the CHILL, AERATION, PITCHING, TEMP CONTROL mantra, in 10 days or so.

 

[GASoline71]

In the 4 years I have been brewing, Have I brewed beers that have been ready to drink in about 7-8 days? You bet I have. They are decent beers... But those same beers are waaaaayyyy better after they've sat in the keg for another 2 weeks. Heck it's not even the same beer from the 1st day it's "drinkable" in the keg, to the end of the keg. I hate drinking green beers, and wort tastes like crap too... so I don't drink beer until it's ready for ME.

There have been a lot of good points brought up. Can it be done? Yes. Is it wrong? No. Should it be done? Depends on what kind of beer the brewer wants to drink. Totally a personal choice.

To me "brewing for speed" makes no sense to me... as I'm not trying to pound out mass quantities of beer. I have a decent pipeline for me, my wife, my family, and a few select friends. have I been asked if I can brew a beer for an occasion? Yes. But I won't do it if the occasion is only a week away. Too many things can potentially go wrong to screw it up if it's hurried. So my freinds and family know that if they want beer brewed for an occasion... I want at least a months notice. That's not just cuz it takes a month to brew beer. It's so I can screw around, and do it on my time... and not be rushed.

Gary

 

[cheezydemon3]

These types of threads are easily my least favorite. A 30 pack of bud light goes from store to glass pretty quick as does any number of quality 6 packs.

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

Sure there are times that a beer needs to go through your pipeline faster than normal, but if you ever need to rush a beer you should buy beer for the occasion in question.

WHY THE FLIP do you need it that fast?

Get a pipeline.

 

[cheezydemon3]

To me "brewing for speed" makes no sense to me... as I'm not trying to pound out mass quantities of beer. I have a decent pipeline for me, my wife, my family, and a few select friends. have I been asked if I can brew a beer for an occasion? Yes. But I won't do it if the occasion is only a week away. Too many things can potentially go wrong to screw it up if it's hurried. So my freinds and family know that if they want beer brewed for an occasion... I want at least a months notice. That's not just cuz it takes a month to brew beer. It's so I can screw around, and do it on my time... and not be rushed.

Gary

Pushing the envelope is one thing, but making a beautiful beer should be art.

Picasso probably never tried to see if he could just crank one out at the speed of light just cause he might be able to.

 

[IL1kebeer]

I just carbed up a 1.072 American Stout with 11% roasted malts. I took a pint last night after only 11 days from brew date. Hit FG 1.016 on day 6 and kegged on day 8. Drank it side by side with a similar commercial example and while the recipes were obviously different there were absolutely no off flavors by comparison. Nothing needed to be "conditioned" out and it was absolutely drinkable on day 11. My wife even liked it and she's not a fan of roasty beers.

Fermentation is everything and I guarantee that with a piss poor fermentation this would have probably finished with a super high FG. It would have been such an awful mess that the so called "beer gods" would have to do some magical voodoo during a 2 month conditioning process to make it drinkable. Just something to think about.

If anyone wants the recipe and the exact process so that you can try this yourself, please let me know.

 

[cheezydemon3]

I just carbed up a 1.072 American Stout with 11% roasted malts. I took a pint last night after only 11 days from brew date. Hit FG 1.016 on day 6 and kegged on day 8. Drank it side by side with a similar commercial example and while the recipes were obviously different there were absolutely no off flavors by comparison. Nothing needed to be "conditioned" out and it was absolutely drinkable on day 11. My wife even liked it and she's not a fan of roasty beers.

Fermentation is everything and I guarantee that with a piss poor fermentation this would have probably finished with a super high FG. It would have been such an awful mess that the so called "beer gods" would have to do some magical voodoo during a 2 month conditioning process to make it drinkable. Just something to think about.

If anyone wants the recipe and the exact process so that you can try this yourself, please let me know.

I am sure your brewing process is perfect, but...

A BLACK session stout can be ready in 5 days. Lots of roasted, black patent. Low ABV, 4% or so.

The dark grains completely mask the green.

Dark Beers are easy as are IPAs.

 

[IL1kebeer]

No one asked for it, but here it is anyway. 11 days grain to glass 7.3% ABV 1.072OG American Stout. Must use proper pitch rate, yeast nutrient, temperature control of wort (not ambient), and pure O2. Frickin delicious.

American Stout
American Stout (13 E)
Type: All Grain
Batch Size: 5.03 gal
Boil Size: 6.50 gal
Boil Time: 60 min
End of Boil Vol: 5.75 gal
Vol into Fermenter: 5.25 gal
Final Bottling Vol: 5.03 gal
Fermentation: Ale, Single Stage
Date: 12/01/13
Equipment: Biab 8 Gallon Kettle 10 Gallon Cooler
Efficiency: 80.00 %
Est Mash Efficiency: 80.0 %

Prepare for Brewing
Create a yeast starter (266 billion cells)
Clean and Prepare Brewing Equipment
Total Water Needed: 7.39 gal

Water Prep
7.43 gal Corona, CA Water 1 -
4.00 g Baking Soda (Mash 60.0 mins) Water Agent 2 -
1.00 g Gypsum (Calcium Sulfate) (Mash 60.0 mins) Water Agent 3 -

Mash Ingredients
11 lbs 4.0 oz Pale Malt (2 Row) US (1.8 SRM) Grain 4 83.3 %
12.0 oz Caramel/Crystal Malt - 40L (40.0 SRM) Grain 5 5.6 %
12.0 oz Chocolate Malt (450.0 SRM) Grain 6 5.6 %
12.0 oz Roasted Barley (500.0 SRM) Grain 7 5.6 %

Mash Steps
Mash In Add 4.22 gal of water at 168.9 F
Mash at 153.0 F 60 min
Batch sparge with 2 steps (Drain mash tun , 3.17gal) of 185.0 F water
Add water to achieve boil volume of 6.50 gal
Estimated pre-boil gravity is 1.061 SG

Boil Ingredients
1.20 oz Magnum [12.30 %] - Boil 60.0 min Hop 8 62.3 IBUs
0.50 Items Whirlfloc Tablet (Boil 5.0 mins) Fining 9 -
1 Capsule White Labs Servomyces (Boil 5.0 Mins) Nutrient
2.00 oz Centennial [9.20 %] - Boil 5.0 min Hop 10 12.9 IBUs
Estimated Post Boil Vol: 5.75 gal and Est Post Boil Gravity: 1.072 SG
Vol into Fermenter: 5.25 gal

Cool and Transfer Wort
Cool wort to fermentation temperature
Transfer wort to fermenter
Run pure O2 with Morebeer Regulator and disposable O2 tank for 90 seconds
Pitch Yeast and Measure Gravity and Volume

Fermentation
12/01/13 - Primary Fermentation (14.00 days at 67.0 F ending at 71.0 F) - CONTROL THE TEMPERATURE OF WORT, NOT AMBIENT

Bottle/Keg
Date Bottled/Kegged: 12/09/13 - Carbonation: Keg with 10.74 PSI
Age beer for 3.00 days at 38.0 F
12/12/13 - Drink and enjoy!

 

[Hanglow]

Interesting , I would normally think that would need a bit longer to reach its peak, but I've never brewed an american stout before and probably only tasted a couple

I brew a bunch of porters and stout porters but always use lots of brown malt and it always takes 6 weeks or so before the flavours have melded properly. I bottle everything as well though.

 

[GASoline71]

I would think it will be a much better tasting beer in 2 to 3 more weeks in that keg. In 3 days it's still too young...

Gary

 

[IL1kebeer]

I would think it will be a much better tasting beer in 2 to 3 more weeks in that keg. In 3 days it's still too young...

Gary

Why don't you try this recipe yourself, along with the fermentation profile, before you make judgement. You are just making yourself look ignorant.

I, on the other hand, HAVE tried this recipe (duh, I posted it). I have been drinking it for a little less than a week now and there is nothing that needs to get better about it. Will it change over time? ABSOLUTELY. Does this beer need more time to be delicious? Nope.

 

[TheZymurgist]

You're all idiots. Every single one of you. I'm the only one that actually knows how to brew around here, and none of your experiences are worth a rat's a$$, so you can all stop speculating.

In all seriousness, though, it's amazing how people will share their limited experience as gospel truth. I know I'm going out on a limb here, and many of you will be highly offended by this, but.... Different people have different experiences. I know, I know, that's blasphemy. You know what else? Different people have different tastes. Oh god, I'm probably going to be lynched for that one.

Remember: the OP simply asked for a quick turn around recipe. He didn't ask for your opinion on whether a beer should be rushed or not. If you want to give your opinion and some advice that's fine, but this thread is just idiotic. You people are all up in arms over when is the best time to drink a beer. COME ON! How about the best time to drink it is WHEN EVER THE HELL YOU WANT TO.

Seriously.

 

[berninga87]

you're all idiots. Every single one of you. I'm the only one that actually knows how to brew around here, and none of your experiences are worth a rat's a$$, so you can all stop speculating.

In all seriousness, though, it's amazing how people will share their limited experience as gospel truth. I know i'm going out on a limb here, and many of you will be highly offended by this, but.... Different people have different experiences. I know, i know, that's blasphemy. You know what else? Different people have different tastes. Oh god, i'm probably going to be lynched for that one.

Remember: The op simply asked for a quick turn around recipe. He didn't ask for your opinion on whether a beer should be rushed or not. If you want to give your opinion and some advice that's fine, but this thread is just idiotic. You people are all up in arms over when is the best time to drink a beer. Come on! How about the best time to drink it is when ever the hell you want to.

Seriously.

x2

 

[cheezydemon3]

Remember: the OP simply asked for a quick turn around recipe. He didn't ask for your opinion on whether a beer should be rushed or not.
Seriously.

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.

Hey Zymergist! Love you man! But you are dead wrong on this one.

The OP asked (see above) what is the FASTEST a beer can be brewed? No recipe requested. Just how fast.....and in the Beginning Brewing Forum.

What kind of site would this be, if the only answers he got were:

10 days

35 days

14 days

etc. ?


It would be uninformative and boring as hell.

If somebody posts something like this in the "NOOB AREA" and doesn't get some real thoughts, opinions, and debate, then I will turn in my membership.

 

[berninga87]

You're all idiots. Every single one of you. I'm the only one that actually knows how to brew around here, and none of your experiences are worth a rat's a$$, so you can all stop speculating.

In all seriousness, though, it's amazing how people will share their limited experience as gospel truth. I know I'm going out on a limb here, and many of you will be highly offended by this, but.... Different people have different experiences. I know, I know, that's blasphemy. You know what else? Different people have different tastes. Oh god, I'm probably going to be lynched for that one.

Remember: the OP simply asked for a quick turn around recipe. He didn't ask for your opinion on whether a beer should be rushed or not. If you want to give your opinion and some advice that's fine, but this thread is just idiotic. You people are all up in arms over when is the best time to drink a beer. COME ON! How about the best time to drink it is WHEN EVER THE HELL YOU WANT TO.

Seriously.

Still X2

 

[berninga87]

Hey Zymergist! Love you man! But you are dead wrong on this one.

The OP asked (see above) what is the FASTEST a beer can be brewed? No recipe requested. Just how fast.....and in the Beginning Brewing Forum.

What kind of site would this be, if the only answers he got were:

10 days

35 days

14 days

etc. ?

It would be uninformative and boring as hell.

If somebody posts something like this in the "NOOB AREA" and doesn't get some real thoughts, opinions, and debate, then I will turn in my membership.

Thoughts, opinions, and debate are what can make forums like this great. How they are presented is what makes the difference between beneficial and not worth the hassle.

 

[TheZymurgist]

Hey Zymergist! Love you man! But you are dead wrong on this one.

The OP asked (see above) what is the FASTEST a beer can be brewed? No recipe requested. Just how fast.....and in the Beginning Brewing Forum.

What kind of site would this be, if the only answers he got were:

10 days

35 days

14 days

etc. ?


It would be uninformative and boring as hell.

If somebody posts something like this in the "NOOB AREA" and doesn't get some real thoughts, opinions, and debate, then I will turn in my membership.

You're right, his question was vague, and I read into it. I'm not saying we shouldn't debate. I am saying we ought to be careful about when and where the debate should be had. The OP hasn't responded to this thread at all. I can only assume they've been turned off by the bickering.

I do think this subject is a matter of opinion, and not worth debating since people's experience and tastes differ so greatly. But that's just my opinion.

Cheezy, I agree with your argument in this thread (but, again, it's only an opinion that we happen to share,) but I also disagree with your method of communicating it. Besides, won't this lesson be learned eventually with time and experience? I remember being over-eager when I first started in this hobby, but now I find myself on the other extreme. I tend to let things sit longer than is needed. Granted, I'm not making wheats or other beers that have a short shelf life. I just think it might be more effective to say something like "It can be done, but here's why it's better not to" rather than "Don't do, you have no idea what you're doing, noob." Especially on something as subjective as this.

 

[dogpoundbrewery]

I light abv pale ale fermented at 68-69 Fahrenheit with Nottingham will be done in 3 days cold crash primary for 2 days keg force carb enjoy on day 6

 

[TheZymurgist]

Good contribution, Diane.

 

[boydster]

Good contribution, Diane.

I just giggled a little.

Personally, I don't like Notty in the high 60's, but 05 seems to do really well in the 67-68 range as far as being a fast fermenter with few off flavors. I made a 4.5% blonde ale with 05 and some Cascade that I bottled after 7 days. If I kegged it, it would have easily been ready inside of 10 days. It may have been ready to package sooner, but I tend to brew and bottle on the weekends.

 

[cheezydemon3]

Yeah, we will just keep disagreeing. I think a WHOLE lot was learned by a lot of people in this thread, which wouldn't have happened without some direct language and some offense taken.

Glad I could help.

 

[Thedutchtouch]

Well, this thread certainly took off, I was waiting for high krausen to pass before I replied. My question was purposefully vague as it was more of a theoretical inquiry than planned brewing practice. It is good to know that there are beers that can be brewed quickly, or what types of beers can mask green, which is why this was a 'timeframe of grain to glass' discussion, not 'why is having a pipeline good'. I have just finished my keezer, and will be able to have 4 kegs on tap eventually(only installed 2 taps for now) so I will be developing my pipeline over the next few months, however have been caught in a situation before where a batch was contaminated or otherwise unable to be drank (hasn't happened to me yet but something like the broken carboy stories) so it would be nice to be able to brew a quick replacement batch if planning a party or some other scenario where buying a few cases of nascar beer is the alternative.

 

[cheezydemon3]

Well, this thread certainly took off, I was waiting for high krausen to pass before I replied. My question was purposefully vague as it was more of a theoretical inquiry than planned brewing practice. It is good to know that there are beers that can be brewed quickly, or what types of beers can mask green, which is why this was a 'timeframe of grain to glass' discussion, not 'why is having a pipeline good'. I have just finished my keezer, and will be able to have 4 kegs on tap eventually(only installed 2 taps for now) so I will be developing my pipeline over the next few months, however have been caught in a situation before where a batch was contaminated or otherwise unable to be drank (hasn't happened to me yet but something like the broken carboy stories) so it would be nice to be able to brew a quick replacement batch if planning a party or some other scenario where buying a few cases of nascar beer is the alternative.

Buckets are cheap, and if you have space, the flip side is "How long can a beer go from grain to glass". It is far better to have buckets full of beer that is conditioning and ready to go into a keg, than to brew a quickie spur of the moment.

That said, SH!T HAPPENS I have 5 full kegs/1 empty keg, ingredients for 2 beers sitting unused, and 3 empty buckets at the moment

Thanks for posting the question.

 

[Onkel_Udo]

I regularly do a Mild with an OG of 1.039, a very light hop profile and a relative high FG (for the OG) in 7 days on a regular basis. It is a session beer and I have not filled my pipeline yet.

My pitching rates are excellent but my temp control is only OK, and I use S04 which will blast you with fruitiness if the temp is a bit high. Guess what...love the beer. I has never really "improved" with aging for the 6-pack of every batch that I age.

I have a Rye Porter that is similar.