Speed Brewing...
#1
Posted 14 August 2015 - 08:31 AM
#2
Posted 14 August 2015 - 09:02 AM
Edited by Brauer, 14 August 2015 - 09:05 AM.
#3
Posted 14 August 2015 - 09:20 AM
Hmm. So maybe hit up the LHBS (they only have Wyeast there) and grab some 1968, 1028, 1099, etc. and make a bitter or something? I could use some EKG or even US Goldings which I like. I have the base and specialties required and I could let the blonde ferment first (in a tub of cool water) and when it's done, make the bitter and potentially get them both into kegs by 9/6. Seems reasonable if I can find time to get to the LHBS. How do you feel about using a lager yeast like 940 for the fifth time and making some sort of Mexican Amber Lager? I realize a lager should actually lager but I think it would be possible to ferment it cold for 2 weeks, d-rest it for a couple of days and go straight to a keg with gel, chill it, carb it and have it ready. Thoughts?A low to moderate gravity British Ale usually has the fastest turnaround, for me. I can usually get one of those into a keg in a week or so, since the fermentation is usually done in a few days and the British yeast I've used drop like a rock and leave a beer ready for the glass. WLP051 also clears well, for an American Ale yeast, if you think that would fit the crowd better.
#4
Posted 14 August 2015 - 09:28 AM
I think three weeks is sufficient time for most beers, even lagers. Maybe not a perfect time frame, but possible.
#5
Posted 14 August 2015 - 09:51 AM
I think three weeks is sufficient time for most beers, even lagers. Maybe not a perfect time frame, but possible.
my lagers are usually closer to 4 but it could be done. I think i'd go with ales though.
#6
Posted 14 August 2015 - 09:56 AM
The other option is to make the blonde today and give it 10-12 days to ferment, send it to a secondary and use the 1056 to make another batch of MLPA, give that one 10 days or so and then go straight to a keg. I would have 24 days to make two ales back to back with the same yeast... or one ale and one lager. Sheesh, I could even do 2 ales and 1 lager!I think three weeks is sufficient time for most beers, even lagers. Maybe not a perfect time frame, but possible.
#7
Posted 14 August 2015 - 10:05 AM
Agreed, 3 weeks is enough time to get some quicker-turnaround beers from grain to glass.
Any reservations on brewing a wheat beer, say, an American wheat, with some of the slurry from the blonde ale you're making today?
1 week primary, cold-crash for 2-3 days, then keg and force-carb. Wouldn't need to be terribly clear, either.
#9
Posted 14 August 2015 - 10:40 AM
Thanks Denny but I don't have time to READ!
I think I can pull this off and the only trick is finding the time to brew these. I think I'll take a "fallback" approach of one ale and one lager (1056/940) and if I can get another ale in there too, great. What I also might do is have all 4 taps going in the bar and then take a batch of something light (the blonde, Cabana Lager, a helles that I have) and put that one out on the back patio in a tub of ice with a CO2 tank and a cobra tap... 5 beers on tap in all.
Edited by Village Taphouse, 14 August 2015 - 10:41 AM.
#10
Posted 14 August 2015 - 11:24 AM
#11
Posted 14 August 2015 - 11:48 AM
I thought about that but I'm brewing TODAY and just smacked the pack last night. It's very fresh and looks like it might burst so I know it's ready to go. Water is filtered and grains are about to be measured out and milled.Make 2 starters from the 1056. The blonde ale should be ready to move to a keg by day 6 or 7 I would think.
Edited by Village Taphouse, 14 August 2015 - 11:48 AM.
#12
Posted 14 August 2015 - 11:59 AM
#13
Posted 14 August 2015 - 12:28 PM
Ha. No kidding. That looks like an interesting read.
Great book!
#14
Posted 14 August 2015 - 12:29 PM
hefeweizen. 2 weeks tops to draft.
#15
Posted 14 August 2015 - 01:27 PM
Trying not to vomit, my good friend. That banana & clove shizz is not for me.hefeweizen. 2 weeks tops to draft.
#16
Posted 15 August 2015 - 04:45 AM
How do you feel about using a lager yeast like 940 for the fifth time and making some sort of Mexican Amber Lager? I realize a lager should actually lager but I think it would be possible to ferment it cold for 2 weeks, d-rest it for a couple of days and go straight to a keg with gel, chill it, carb it and have it ready. Thoughts?
Are you worried about using a yeast for the 5th time? I wouldn't think twice, if the 4th beer was fine.
#17
Posted 15 August 2015 - 05:53 AM
4th beer was made 2 weeks ago or so and smells lovely... a dark lager with nobles. Yes, I was a little concerned about using a yeast that many times but I suppose you're right... if the last batch was okay, should be good for another. I think I'm going to brew that one tomorrow. A simple recipe of 64% Avangard pils, 32% Light Munch (the 6L stuff) and 4% CaraMunich. Brewer's Gold to bitter (25 IBUs @ 60) and then an ounce of Hallertau for 10. Total of 30 IBUs, 5% beer, SRM of 8, 940 on the yeast. It's a sort of pale Mexican Vienna or Mexican Amber Lager.Are you worried about using a yeast for the 5th time? I wouldn't think twice, if the 4th beer was fine.
Edited by Village Taphouse, 15 August 2015 - 05:54 AM.
#19
Posted 16 August 2015 - 08:45 AM
#20
Posted 16 August 2015 - 06:46 PM
I turned an ordinary bitter with 1469 in 14 days, 10 days in primary, gelled and crashed in the keg 4 days, ready to serve
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