Fermentation of beer in the keg?

[beeradvent]

Hello I would like to ask.

Once 25 liters of beer has brewed in a keg for six days, which section of the beer in the keg is the nicest part?
Would it be the first third? or the bottom section?

During fermentation does the undesired substance rise to the top?
That part being the lightest liquid?
I presume there would be a type of separation going on?
I want to start distilling some beer and as it seems, I need to know which part of the beer would be the best part to use?
I only am able to still about five liters.

thank you

 

[RM-MN]

At 6 days the beer would likely be pretty stirred up with little separation yet. By day 8 the upper part of the beer would have started clearing pretty well but the bottom 1/4 to 1/2 would have trub in suspension. Depending on the beer, by day 10 there would be little in suspension and the beer pretty clear all the way to the bottom. By day 14, even more of the yeast would have flocculated and settled out and from there on it is diminishing returns as a little more yeast settles each day but getting less and less.

 

[beeradvent]

how long do you suggest the beer to brew for?
six days or ten days?
also would adding less water to keg get you a stronger beer?

thanks

 

[Jag75]

You talking about distilling a beer like you would whiskey ? I'm not sure if your enquiring about the head , body and tail as it were to hard liquor distilling . You dont get that with beer . Or maybe I'm just really confused of what your doing . I've Never heard of distilling beer I am curious about this .

 

[kh54s10]

What RM-MN is saying is that there are yeast and solids in the beer, during fermentation is it all mixed together. As fermentation ends most of the yeast and solids start to settle to the bottom. After 10 - 14 days most of what will settle probably has. You want the beer to be clear. If not you need to wait longer.

There will only really be 2 layers. The beer on top and some of the yeast and most of the solids will be compacted on the bottom.

Would adding less water make a stronger beer? More than likely. What method are you brewing?

As to the distilling? I don't know. I don't think people usually use beer to distill, though I am sure it will make hard liquor.

I would suggest that you make a true distilling fermentation for your purposes or make a beer. Though the difference is not great.

 

[balrog]

Single malt scotch is distilled "beer". Hopless beer, but definitely malted barley that has been mashed then cooled then yeast added and once fermented to produce alcohol, distilled.

 

[kh54s10]

I agree that the malts are sometimes the same as with beer. A malt mash that has no hops to me is not "beer" The processes are similar and I am sure you could take any beer and distill it, the same way you can take extract, hops, water and yeast to make beer. To do it right you need to do it right. Just throwing things together will get you an alcoholic drink. Something good? Unlikely.

 

[balrog]

Fair enough. I'd imagine distilling a hopped beer would bring all kinds of hop-related aromatics/flavors over that were never intended in whiskey/scotch.