jwalk4
Well-Known Member
It'll be a Vienna/centennial combo with an og of 1.050 ish with saf 05 at 65F beer temp.
Force Carbed.
Think it'll be drinkable in 10-12 days?
Force Carbed.
Think it'll be drinkable in 10-12 days?
Think it'll be drinkable in 10-12 days?
No dry hop.
I figure 1.050 wouldn't require 3 weeks to finish. Some milds (1.040) are done in 6 days.
No dry hop.
I figure 1.050 wouldn't require 3 weeks to finish. Some milds (1.040) are done in 6 days.
No, it won't. It probably would finish fermenting in 3-5 days. The only thing about S05 is that it is SLLLLOOOOOWWWWW to drop out and clear, so that might be the factor that makes it less drinkable in a quick time vs. a quick flocculating yeast, like the English strains.
Ok. So maybe I won't be able to bang out that beer in 12 days, but I still want to get my brew on so I won't miss the next one.
NEW QUESTION, SAME THREAD:
How vital is temp control during the secondary/conditioning phase of fermentation? I recently broke the bank and bought SS brew tech's FTSS temp control lid and corresponding brew bucket. Can I make a batch, keep primary temps low for my SMaSH, then secondary at ~20C? Then brew another batch?
How will conditioning at higher temps affect the brew?
How much higher?
If in the low to mid 70's - shouldn't be an issue...
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