Why does my LHBS make me feel like a noob?

[MattyIce]

Five weeks in primary is fine. No reason to rush. I can keg most of my beers after 5-10 days, but they still typically benefit after an additional 2-3 weeks of conditioning.

 

[Billy-Klubb]

if you are doing a primary, you're doing it wrong. I bottle right after pitching the yeast. that way I can drink it faster and brew more.

 

[joshesmusica]

if you are doing a primary, you're doing it wrong. I bottle right after pitching the yeast. that way I can drink it faster and brew more.

I thought you had completely stopped utilizing the boil as well?

 

[j1n]

i agree it wont do the beer damage by doing a longer primary. its just that its completely unnecessary. Also some people like myself don't want to wait forever to drink the beer that was brewed.

Also conditioning doesnt mean it has to stay in the primary. after i keg the beer, i let it force carb at room temp in the keg for 2 weeks. thats enough time for conditioning.

 

[singybrue]

Also conditioning doesnt mean it has to stay in the primary. after i keg the beer, i let it force carb at room temp in the keg for 2 weeks. thats enough time for conditioning.

Which is effectively the same as leaving it in primary for 3 weeks, isn't it?

 

[singybrue]

if you are doing a primary, you're doing it wrong. I bottle right after pitching the yeast. that way I can drink it faster and brew more.

Hell, I just eat the grain and drink the yeast. Just have to hold #2 for a day or so for the diacetyl rest.

 

[Billy-Klubb]

Hell, I just eat the grain and drink the yeast. Just have to hold #2 for a day or so for the diacetyl rest.

I drink only the freshest IPAs.

 

[Iseneye]

Which is effectively the same as leaving it in primary for 3 weeks, isn't it?

One is sitting on a yeast cake for a longer time and one is not. Does that make a difference? Possibly.

 

[Pyg]

The issue I have now is that I am unable to bottle next weekend as I am away.
I could cold crash before I leave and bottle Monday, but that leaves me to clean and sterilize all my bottles as soon as I return and this is just lot conducive to my schedule.
Which is why I am leaving it in for 3 weeks.
Not to mention since I don't intend to pop my first bottle until December I am in no rush.
If there is no harm in 3 weeks why rush!

 

[Brew_G]

Which is effectively the same as leaving it in primary for 3 weeks, isn't it?

Shhh...don't ruin it for him.

 

[Qhrumphf]

Because fermentation is gonna be complete way before you hit 21 days. majority of my beers are done within 10 days. only time i ever do a long primary is with sours.

Better question is why do you have your beer in the primary for 5 weeks?

There are a few that like to take their time. Sours obviously. But the Dupont yeast isn't always done at 3 weeks, even with good temp management (ie you'll be 95% of the way there in 1-2 weeks, but it might take another 2 weeks to knock out the last point or two of gravity).

 

[singybrue]

I drink only the freshest IPAs.
https://www.youtube.com/watch?v=wX4Ey6Z0xRU

I noted a little starch haze in that beer. :rockin:

 

[Iseneye]

If there is no harm in 3 weeks why rush!

I'm going to be a nit-picker here but the corollary of that argument is if the beer is done in 2 weeks why wait? 2-3 weeks whatever. I guess the point you may get from this long thread is that HBT is not a single entity with one opinion.

 

[joshesmusica]

One is sitting on a yeast cake for a longer time and one is not. Does that make a difference? Possibly.

Nope.

Also notice that you're talking about your process, your equipment, the way you like your beer to taste, what's best for you, etc. It's completely fine to give advice about the way you like to do it, but don't go around claiming that you're making better beers by doing so.

If I'm kegging a beer, and it's a hoppier style, then hell yeah I can be drinking it by like day 14-15. If I plan to keg it, then yeah, I'll let it condition in the keg. Mainly for the cold conditioning part, not necessarily to get it off the yeast cake. If I'm bottling, then it all depends on the style. With the one I mentioned, I even said I was bottling and that it will be sitting in those bottles for another couple of months before I start enjoying them. So no, it doesn't make a difference. Then of course I have the time when I want the beer in the keg, but I'm in the process of emptying said keg.

You're part of the crowd that wants their beers packaged and drinking as quick as possible. Sometimes I'm in that camp. The OP is part of the group that likes to wait 3 weeks. Sometimes I'm siding with him. Either way, you claiming that your way is the right way is completely off-base, at least in generalizing it to most styles.

 

[joshesmusica]

I'm going to be a nit-picker here but the corollary of that argument is if the beer is done in 2 weeks why wait? 2-3 weeks whatever. I guess the point you may get from this long thread is that HBT is not a single entity with one opinion.

There are plenty of legitimate reasons to wait.

Reasons I can think of why someone would want to rush it:
1) You're only drinking styles meant to drink fresh.
2) You need to get the pipeline full.
3) You're trying to turn a profit.

 

[Billy-Klubb]

to the OP's OP: people always think they know better than everyone else. I've been in shops like that and it leaves a bad taste in my mouth. I've been brewing for 16 years, but that sure as flocc doesn't mean I know it all. hell, I learn things from people that have been brewing only a year or two. the home brew shop people that pop off with some arrogant know-it-all crap lose my business. sure, you were asking advice. but that doesn't mean they have to be jerk holes about it. I've even noticed "revered" home brewers on different forums can get down right condescending. they lose my respect and my ear. I'd start giving some other place my business.

 

[gbx]

The original homebrew store in my town has a reputation for being "old school" (in a negative way) and are known to give advice and opinions that are contrary to many of the new trends in brewing that were popularized by the internet (ie. no secondary, BIAB, no-chill, hop bursting, etc). I know a lot of people who won't deal with them but they pay a heavy price: they are far cheaper than anywhere else in town and comparable to the best price online for the items they carry. I would put up with 3X the attitude to save $25 on a sack of grain (the savings are that good)

It was intimidating at first but now I dig it. Last time I was in I noticed that every Brew Craft product had something blacked out on the label. I asked what it said and was told: "It said Read Charlie Papazian's Joy of Homebrewing. Nobody should be reading that book anymore. That is the book you should be reading (points to John Palmer's How to Brew)". It made me smile and then I bought a sack of Weyermann for $55 (compared to $80 the other stores in town had quoted me when i called around).

 

[slym2none]

I'm going to be a nit-picker here but the corollary of that argument is if the beer is done in 2 weeks why wait? 2-3 weeks whatever. I guess the point you may get from this long thread is that HBT is not a single entity with one opinion.

2 weeks for fermentation to complete, 4 days to dry-hop, 3 days to cold crash - all in primary. 21 days.

3 weeks.

 

[petey_c]

I thought you had completely stopped utilizing the boil as well?

I'm following Coors' lead. I'm "Frost Brewing" my beer!

 

[ThirstyPawsHB]

Told our LHBS brewer guy, I was going to split my DIPA whirlpool into 180F and 140F additions. He just looked at me and said "Let me know how that turns out." That's the correct attitude. Besides they sample my stuff anyway.

 

[Iseneye]

Nope.

Also notice that you're talking about your process, your equipment, the way you like your beer to taste, what's best for you, etc. It's completely fine to give advice about the way you like to do it, but don't go around claiming that you're making better beers by doing so.

You're part of the crowd that wants their beers packaged and drinking as quick as possible. Sometimes I'm in that camp. The OP is part of the group that likes to wait 3 weeks. Sometimes I'm siding with him. Either way, you claiming that your way is the right way is completely off-base, at least in generalizing it to most styles.

What the ****? When did I state it was the right way? Reread my posts. I'm in no rush for my beers - if they are ready at 1 week, 2 week, 3 week I'll package it then. Jeez.

I'm going to be a nit-picker here but the corollary of that argument is if the beer is done in 2 weeks why wait? 2-3 weeks whatever. I guess the point you may get from this long thread is that HBT is not a single entity with one opinion.

 

[joshesmusica]

What the ****? When did I state it was the right way? Reread my posts. I'm in no rush for my beers - if they are ready at 1 week, 2 week, 3 week I'll package it then. Jeez.

My bad, once you started playing the devil's advocate, I got you confused with the other guy who was packaging all his beers at 10 days.

 

[BarkingSpider]

For lower gravity beers I go with 2 weeks in primary and that's it. If it was a bigger beer... I'd do a secondary with an additional 1-2 weeks depending on the beers gravity. I wait a minimum of 2 weeks after bottling to pop one. I prefer to wait 4 weeks, but sometimes I'm just not that patient. :cross:

 

[elerten]

I've always taken a church approach to any conversation about technique, style, and preference. I nod my head and smile. To argue with any persons hobby gospel is folly. It's exactly the same for SWMBO, she trains Shepard's for IPO (sport protection, obedience, tracking). Everyone knows "the right way" to do things and if you do it different, you should be drug out in the street and shot.

 

[Pyg]

The original homebrew store in my town has a reputation for being "old school" (in a negative way) and are known to give advice and opinions that are contrary to many of the new trends in brewing that were popularized by the internet (ie. no secondary, BIAB, no-chill, hop bursting, etc). I know a lot of people who won't deal with them but they pay a heavy price: they are far cheaper than anywhere else in town and comparable to the best price online for the items they carry. I would put up with 3X the attitude to save $25 on a sack of grain (the savings are that good)



It was intimidating at first but now I dig it. Last time I was in I noticed that every Brew Craft product had something blacked out on the label. I asked what it said and was told: "It said Read Charlie Papazian's Joy of Homebrewing. Nobody should be reading that book anymore. That is the book you should be reading (points to John Palmer's How to Brew)". It made me smile and then I bought a sack of Weyermann for $55 (compared to $80 the other stores in town had quoted me when i called around).

I have read neither of those books, I read HBT!

 

[govner1]

I have read neither of those books, I read HBT!

I've read both plus many more. It never hurts to learn from others more experienced, even if you don't utilize all you may learn.
I look at brewing as an ever changing hobby (like most). There are always new techniques, devices, & processes being developed. If you have a well informed grasp of brewing it never hurts & can help to learn & adapt to these new processes if they fit your needs.
You can always not implement new or different techniques but you never know when something you've read might help you improve your outcome, i.e., better beer.

 

[wzd]

...During the conversation my LHBS tells me in passing to leave the beer in primary for 2 weeks and bottle.
I mention I always do 3 weeks, as I have learned from HBT.
The guy gets scientific with me and snotty. Throwing out big words about how after 2 weeks yeast gets weird and starts leaving off flavors.
I tell him I do 3 weeks and have not had an issue.
I got a "whatever it's your beer, you called me for advice".
...

So, just like anything else - you collect opinions, evaluate them, and decide what it is YOU will do. And you have learned that to collect opinions from your LHBS that you have to employ certain people skills and not challenge/argue with them if you want their input.

There are people that enjoy debate, being challenged, and discussing pros and cons, and there are those that know their way is the one true way. All (well most at least) have something to offer, and only you can decide if their input is worth the effort to get it! But if it is, as you have indicated, then I think you know what you need to do to get it.

 

[fredthecat]

i know this is page 10 but really ****ty attitude, what is up with people doing this in any line of work? you need customers or your business dies

 

[Pyg]

Talking to one of the guys behind the counter at one of my 3 LHBS
Mentioned my cider was down to SG 1.000 & and wasn't going to wait for it to get lower.
LHBS guy "you can never ferment below 1.000"

Me "then why have my wines gone down to .996, why do wine Instructions tell you to get below 1.00?"

LHBS guy, "they are wrong"

Me- "ok, have a good one"

 

[specharka]

The second LHBS I ever visited was home to a condescending and idiotic snob for an owner. I was looking for a kettle with a 32-40 qt capacity to go all-grain and he kept trying to sell me used, dirty keggles. Trying to explain to him why I couldn't use a keggle (I brew inside on an electric stove element) was like pulling teeth. I am disappointed that I ever bought anything from his store.

Since then I've been frequenting two other LHBS locations and I couldn't be happier with their quality of service.