How do craft/commercial brewers get their beers in stores so fast.

[Teromous]

For those asking, you can buy cartridge and plate filters online for use in wine and beer making. They remove a lot of yeast and particulates and clean the beer up but it does take a noticeable toll on flavor. I bought one to clear out apple particles when making cider and decided to do some tests on beer. Depending on whether you use a 5, 1, or <0.5 micron filter, it will strip flavor out. It's probably ok if you're just doing a regular beer but I noticed when using additives like cinnamon in the primary, the filter pretty much just strips the flavor right out of the beer. Just some stuff to consider before people run out to buy filters to make 2 week beers

 

[corncob]

For the record, are you guys getting a beer "finished" in 3 weeks, or "drinkable" in 3 weeks?

I have had a really good three-week-old beer turn into a bangin' five-week-old beer. No "green beer" flavors or suspended yeast, etc. at 3 weeks, though--just melding of flavors or something, still taking place. I assume it's like giving guacamole a night in the fridge to "come together." Am I alone? Are your three week beers not still maturing a little?

 

[edb23]

3 week beers still have a little maturing to do. if you're trying to brew some commercial stuff, save yourself the trouble and go buy it. the beauty of this whole thing is that if you want to you can take the time to make something perfect, not just drinkable

 

[BillyBock]

I'm new to brewing this year and all my batches so far have been 2 week batches. One week open primary and 1 week secondary carboy, cold-crash with some isinglass to clear it up the last couple days. They have tasted great so far, with good reviews from friends. I'm trying to get a pipeline going so that I can have a little more time to mature some beers and get into lagering. I have a 2-week stout that that had a OG of 70 and a FG of 20 that tastes as good/better than most other store-boughts I've had. My latest batch just hit close to estimated FG after a week in primary. Another week to clean up a little bit and it'll be good to go. I know I should be more patient, but one of the cornies just ran dry!

 

[meisterbrewer]

when I first started homebrewing I went from boil to "serve" in 20 days. Damned if I know what kind of yeast I used, I didn't write anything down and thought I could spot it at the supply store (nope, they're always of stuff). Other than that I've been leaving it in the fermentor longer and waiting longer before I crack a bottle. But that 1st batch was damn good, and didn't really change as it aged. It must have been the yeast I used, but oh well I've been using nottingham ale yeast ever since and it's very fast and makes good beer.

 

[wildactbrewer]

Drink a gallon of cheap tequila, pee into a bottle, carb it up in direct sunlight for about a week and BAM...you have Corona! LOL! No offense folks...I just hate Corona with a passion!

 

[bowskibrew]

I fear no beer, except for light beer. Even in that case I'm really not so much afraid, it just makes me really sad. Lol.


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[Colbizle]

Like other have said. They calculate and pitch the right yeast for the SG. They ferment in ideal conditions. They filter to remove the yeast once it is done cleaning up itself (which will actually remove the green beer flavor). Even still a standard ale 1.060 or so will take at least 10-15 days to be fully ready. Then they chill and carb. This has been stated on the probrewer forums and they've stated a similar regime on brewstrong with jamil and palmer. Of course certains styles will take longer but most beers can be turned out in under 3 weeks given the above.

FWIW, homebrewers can achieve similar results as well.. filtering and kegging is key.

See Yuri's thread for more info. He even states the 3 weeks and under turn around.
https://www.homebrewtalk.com/f13/aging-beer-facts-myths-discussion-84005/