I know that with all of the variables in our processes it might be hard to come up with an answer on this but here goes: It seems like a lot of brewers have been able to go grain-to-glass within about 2 weeks and that might go for an ale or a lager. Not everyone does this but even with the 4-5 day fast-lager process it seems very possible for most brewers. Grain-to-glass is one thing but what does everyone think the time frame is for "grain-to-peak flavor" and is it different for an ale or a lager even with the fast lager process? I put a couple of lagers on tap recently that weren't really ready to go. The beer was fine but after another 1-2 weeks cold they were much better. Thoughts?
Timelines...
#1
Posted 02 July 2018 - 10:50 AM
#2
Posted 02 July 2018 - 10:54 AM
I think for dry hopped beers 4-6 weeks is where I like them. I think lagers are about the same, for my tastes. I look at the fast lager process as just a way to get it out of the fermentor and into a keg to condition faster. Just a means for the yeast to do their work as fast as possible.
Sunday July 8 will be 14 days since I brewed my Cascade APA. That is in the keg sitting at 20 PSI spunding on my basement floor. I plan to have it cold by the 8th and I will try and pay attention to when I think that beer really comes into its own. I bet it will be close to the end of July.
#3
Posted 02 July 2018 - 11:17 AM
The fast lager method was originally sold as a way to make lagers "without lagering them". I saw a lot of information on the process from various sources but I remember Tasty McDole's description of being able to drink a lager two weeks after brewing it and that the beer was as good as a beer that lagered at 30° for 2 months (or something... the key was that the beer was totally drinkable and delicious within 2 weeks of brewing). I'm not sure that's true but I have been using the fast lager method of having the beer in the fridge at 50° for 4-5 days and then I take it out and leave it at basement temps.
Also, your 4-6 week timeline for dry-hopped beers is surprising to me. It seems just a little too long for a beer that has that "fresh hop" flavor but then again I'm not as big of a hophead as you.
#4
Posted 02 July 2018 - 11:26 AM
The fast lager method was originally sold as a way to make lagers "without lagering them". I saw a lot of information on the process from various sources but I remember Tasty McDole's description of being able to drink a lager two weeks after brewing it and that the beer was as good as a beer that lagered at 30° for 2 months (or something... the key was that the beer was totally drinkable and delicious within 2 weeks of brewing). I'm not sure that's true but I have been using the fast lager method of having the beer in the fridge at 50° for 4-5 days and then I take it out and leave it at basement temps.
Also, your 4-6 week timeline for dry-hopped beers is surprising to me. It seems just a little too long for a beer that has that "fresh hop" flavor but then again I'm not as big of a hophead as you.
Hoping rates may be part to blame. I find that early on there is some hop burn associated with the beers. A couple of weeks and that goes away and the beer "comes together" for me.
I remember this video from The Alchemist where John Kimmich talks about at one point feeling Heady Topper was best at 10 weeks old! Now they have a 28 day brew day to can timeline. That is still 4 weeks so that kind of fits with my 4-6 week time frame.
Video for reference ( sometime around 4 minutes) -
#5
Posted 02 July 2018 - 11:50 AM
I'm going to watch that later.
Btw, I'm thinking 4 weeks for most of my beers with ales possibly being shorter than that with regard to ALL sensory areas... aroma, flavor, appearance, clarity, head formation, general drinkability, etc.
#6
Posted 02 July 2018 - 06:22 PM
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