Yeah,at least 5 days gives any chill haze a chance to settle out with the yeast,etc. Up to two weeks gives thicker head & longer lasting carbonation.
Time elapsed from pitching to drinking
- Thread starter jethro55
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Ya know it just hit me. If beer is liquid bread then perhaps we should not be going for a clear beer. How much of the "bread" nutrients are in the proteins we are trying to get to drop to the bottom?
Brulosopher
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C-Rider said:
Unless you worship Doc Atkins
When bottling, on average:
1.5 to 4 weeks in primary (depending on whether a secondary is used)
1.5 to 2 weeks in secondary (optional)
2 to 2.5 weeks for carbing at room temp.
Refrigerate until cold (a couple hours)
= A minimum of 5 weeks and a maximum of 6.5 weeks, on average.
Nevertheless, I have noticed the beers clear up more, and become more refined flavorwise, with an additional week or two in the refrigerator... even for hoppy American IPAs. I can't explain why. But I definitely see, taste, and smell the difference. So if you're including cold conditioning in the refrigerator, you're looking at 7-8 weeks total.
1.5 to 4 weeks in primary (depending on whether a secondary is used)
1.5 to 2 weeks in secondary (optional)
2 to 2.5 weeks for carbing at room temp.
Refrigerate until cold (a couple hours)
= A minimum of 5 weeks and a maximum of 6.5 weeks, on average.
Nevertheless, I have noticed the beers clear up more, and become more refined flavorwise, with an additional week or two in the refrigerator... even for hoppy American IPAs. I can't explain why. But I definitely see, taste, and smell the difference. So if you're including cold conditioning in the refrigerator, you're looking at 7-8 weeks total.
My gym ratt/health nut middle son dropped a bomb on me last week. In his studies,he found that the alcohol blocks the absorption of B vitamins in the yeast. So much for that part...
If you follow Bobby m's set and forget method, it's pretty much the same timeframe for cabing as average grav bottled beers, three weeks. But it still may be green tasting.
OP, my timeframes 7-8 weeks a well. A month in primary and however long it takes the beer to carb and conditioned. Most beers of mine, regardless of kegging or bottling, take about 3-4 weeks after.
Same here,7-8 weeks from kettle to glass on average.
Varmintman
Well-Known Member
I am still drinking a batch from Nov. A pipeline is a wonderful thing. I brew a beer and forget it until I have enough bottles to bottle it. This might be 2 weeks or it might be a month. I bottle it and stick it behind my chair and then move a batch into the cellar for aging at 45 degrees. Again could be 2 weeks or a month. Then toss a case of it into the fridge and drink.
I do not try and hurry things along and I am most definitely in the set and forget camp. I figure the yeast know what they are doing and as long as I have given them a nice place to work in I will have a good beer.
Before I got the pipe line going though my beer sucked kind of. 2 weeks fermenting and 2 weeks carbing is not enough
I do not try and hurry things along and I am most definitely in the set and forget camp. I figure the yeast know what they are doing and as long as I have given them a nice place to work in I will have a good beer.
Before I got the pipe line going though my beer sucked kind of. 2 weeks fermenting and 2 weeks carbing is not enough
I've read that in studies and other places time and time again, most of them saying basically the same thing:
"The nutrients protein, carbohydrates, and fat can be stored in our bodies, but alcohol cannot. For this reason, it takes priority over everything else in order to be metabolized; doing so means that all of the other processes that should be taking place are being interrupted. Other nutrients need to be broken up prior to being absorbed, whereas alcohol is absorbed as is." From WebMD I believe.
Therefore, the absorption of the good nutrients stops or drastically slows when alcohol is consumed. I never commented before on posts where people talk about the health benefits of beer and the yeast we consume, which is said to be so rich in vitamin B, because I tend to ignore them. You have it all wrong if you're turning to beer for sources of nutrition. Now if you want a tasty beverage that'll make you feel good, have at it.
Alcohol also messes with your triglyceride levels (fat in the blood). This increases overall cholesterol. You could have a very healthy diet, but if you often partake in moderate to high alcohol consumption, then you may also have high triglyceride levels. Regular exercise and high doses of Omega 3 supplements (800-1600 mg EPA & 600-1200 mg DHA) help to lower those levels somewhat.
