Fastest beer grain to glass?

[AnOldUR]

I have 5 full kegs/1 empty keg, ingredients for 2 beers sitting unused, and 3 empty buckets at the moment

Well, that can only mean two things. One, you're not drinking enough. Two . . . . come to think of it, there is no two. You're not drinking enough!

 

[Flipadelphia]

I mostly brew beers around the 1045-1070 range and I leave them in primary for about 3 weeks. Could I keg quicker? I guess, but I am not in a hurry. Plus I rarely take FG readings, so that ensures it's plenty done.

 

[Ilan34]

Reading this thread is depressing because it obviously doesn't apply to people who bottle. Lol. K egging is definitely not in my foreseeable future. I typically do go 6-7 weeks from grain to glass.

Primary for 21 days. Cold crash for 3 days. Bottle for at least 3 weeks. Cold condition for 3 days. And drink. All told, it's almost 7 weeks grain to glass. I've cut that time line by a week for wheat beers or IPAs.

I do understand the concept of racking as soon as the beer is done. However, even if active fermentation is done in two days, isn't it often the case that the yeast continues to chew down on the last remaining 10% or so? Also, when people are racking to keg on day 6 or whatever, are they taking 3 gravity readings, or does it not matter when kegging to get a stable final gravity?

 

[IL1kebeer]

I do understand the concept of racking as soon as the beer is done. However, even if active fermentation is done in two days, isn't it often the case that the yeast continues to chew down on the last remaining 10% or so?

Active fermentation is more like 3-5 days for most ales with a healthy fermentation. I typically give it a couple if days after that for the yeast to clean up. I know that they are done when the beer is clear. I always taste it before I rack to make sure that there aren't any off flavors. I check FG as well.

Also, when people are racking to keg on day 6 or whatever, are they taking 3 gravity readings, or does it not matter when kegging to get a stable final gravity?

When I create a new recipe I take multiple readings to get a feel for how that beer ferments and to also ensure that it's done before I rack. I keep those beers in the primary for longer than my regulars.

If its a recipe that I've been brewing then I pretty know much know when it's done, but I still take a sample before racking to make sure it hit FG and to taste.

Reading this thread is depressing because it obviously doesn't apply to people who bottle.

Yeah, it takes longer to carbonate, but that doesn't stop ones that bottle from being able to conduct a healthy fermentation, which means the possibility for a faster turn around (if they so choose).

 

[Ilan34]

Well, the next recipe on deck is the Centennial Blonde. This will be my fourth batch using precise temperature control and fifth using pure O2. I've already been doing yeast starters with a stir plate since the summer. So maybe with the light grain bill, I'll try bottling after 8-10 days, depending upon the FG.

 

[IL1kebeer]

Well, the next recipe on deck is the Centennial Blonde. This will be my fourth batch using precise temperature control and fifth using pure O2. I've already been doing yeast starters with a stir plate since the summer. So maybe with the light grain bill, I'll try bottling after 8-10 days, depending upon the FG.

You look like you are will on your way in terms of fermentation control.

Learn the signs of a finished fermentation and let the beer tell you when it's done, not the other way around. If the yeast are cleared, it has hit FG, and there are no off flavors (diacetyl, acetaldehyde) then you are good.

 

[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!


View attachment 165945

Update on this 11 day grain to glass American Stout.

Just won a Gold in a fairly large homebrew competition. Fast turn arounds are possible


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[Hello]

Update on this 11 day grain to glass American Stout.

Just won a Gold in a fairly large homebrew competition. Fast turn arounds are possible


Sent from my iPad using Home Brew

Awesome! Congrats!

 

[BansheeRider]

Update on this 11 day grain to glass American Stout.

Just won a Gold in a fairly large homebrew competition. Fast turn arounds are possible


Sent from my iPad using Home Brew

You get good carbonation after three days at 10psi? What temp is your beer while on the gas?

 

[IL1kebeer]

You get good carbonation after three days at 10psi? What temp is your beer while on the gas?

Kept this one at 30psi for 3 days. I only put my serving pressure in my beer software regardless on how I decide to carb it.


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