236 replies to this topic

[MolBasser]

It is also odd that people take 2 to 3 weeks to ferment out and months to bottle condition.  Seems to me that many of us need to take a closer look at our pitch rates and nutrient and oxygen additions.  

Yeah this.

 

Seriously.  Ales should be done in 5 days max.

 

MolBasser

[Clintama]

Yeah this.

 

Seriously.  Ales should be done in 5 days max.

 

MolBasser

What does it hurt if they aren't? It sure hasn't hurt mine and I'm not in production.

[zymot]

How much homebrew have you tasted? The "off flavor" might be unfiltered unpasteurized fresh beer.

[positiveContact]

How much homebrew have you tasted? The "off flavor" might be unfiltered unpasteurized fresh beer.

 

it seems like most craft beer is also unfiltered and unpasteurized.

[zymot]

 

it seems like most craft beer is also unfiltered and unpasteurized.

 

I get the impression it is common for craft beers to be filtered.

 

Still, the point is, If you are used to drinking commercially produced beers, a typical homebrew can be a different experience.

 

ETA

 

For me, pouring a homebrew is a different process. Have to make sure you do not leave that last bit on the bottom of the bottle. If you pour in some of that yeast dust into you glass, it could be an "off flavor".

Edited by zymot, 18 June 2013 - 06:06 AM.

[positiveContact]

 

I get the impression it is common for craft beers to be filtered.

 

Still, the point is, If you are used to drinking commercially produced beers, a typical homebrew can be a different experience.

 

ETA

 

For me, pouring a homebrew is a different process. Have to make sure you do not leave that last bit on the bottom of the bottle. If you pour in some of that yeast dust into you glass, it could be an "off flavor".

 

the slightly larger breweries sure but most of the smaller brewery stuff I've seen goes through a bright tank in the cold room to clear the beer up.  having yeast in the beer is kind of a selling point like it's healthier or something

 

I'd say if your (not you specifically) homebrew is that different of an experience compared to a well made commercial product you might not be doing something quite right.  it's common for people to drink my beer and think it tastes like a commercial product.  recently someone drank it not knowing what it was (someone just handed them the cup) and had no idea it was homebrew.

 

if you are pouring out the yeast/trub in the bottom of any bottle conditioned beer (homebrew or not) it's going to change the taste.

Edited by TheGuv, 18 June 2013 - 06:19 AM.

[Mya]

Yeah this.

 

Seriously.  Ales should be done in 5 days max.

 

MolBasser

terminal gravity done, and ready to serve done, are nowhere near the same thing, you have commented on here about the massive change in flavor profile in Pale form the time it hits the secondary tanks to the time it is shipped 

Edited by miccullen, 18 June 2013 - 07:35 AM.

[SchwanzBrewer]

terminal gravity done, not ready to serve done, are nowhere near the same thing, you have commented on here about the massive change in flavor profile in Pale form the time it hits the secondary tanks to the time it is shipped 

 

This is true. IIRC he said it took between 14-20 days usually.

 

Edit: that doesn't mean that as homebrewers we can't pay attention and control the fermentation/conditioning so that we turn around our beers, off flavor free in 20 days as well. In fact I'd say that is most reasonable for a mid to low gravity ale with 1056.

Edited by SchwanzBrewer, 18 June 2013 - 07:37 AM.

[Mya]

 

This is true. IIRC he said it took between 14-20 days usually.

 

Edit: that doesn't mean that as homebrewers we can't pay attention and control the fermentation/conditioning so that we turn around our beers, off flavor free in 20 days as well. In fact I'd say that is most reasonable for a mid to low gravity ale with 1056.

which is about typical of a homebrew of mine too and most here who don't ferment their ales in a 50 degree cool room

Edited by miccullen, 18 June 2013 - 07:43 AM.

[MolBasser]

terminal gravity done, and ready to serve done, are nowhere near the same thing, you have commented on here about the massive change in flavor profile in Pale form the time it hits the secondary tanks to the time it is shipped 

 

True.  When I said done, I meant done fermenting, not "done" as in the beer being finished.  Cold conditioning is a critical point of making beer.  One week to ferment, one week to condition is my mantra.  Two weeks and a typical ale is done and fine for drinking.  With a little futzing and speed chilling that can get whittled down to 10-11 days.

 

MolBasser

[MolBasser]

Longer fermentation times generally mean that you have less yeast working.  In a homebrew (or any brew for that matter) situation that is just ripe for bacterial infection.

 

MolBasser

[Mya]

11 days to drinking for an IPA? I can see that for a low gravity beer but something that is in the 1.070 range is gonna need a bit of time, no? I mean an extra week not a month

[MolBasser]

No, you can finish an IPA in 11 days.

 

All about cell count.

 

MolBasser

[MolBasser]

Torpedo is a 14 day beer and that is because we need to torpedo it.

 

MolBasser

[neddles]

No, you can finish an IPA in 11 days.

 

All about cell count.

 

MolBasser

...and what advice can you give us regarding proper cell count for this kind of turnaround? Thanks.

[Mya]

Torpedo is a 14 day beer and that is because we need to torpedo it.

 

MolBasser

14 Days to hitting the bottle correct, it still has to bottle condition?

[Clintama]

Longer fermentation times generally mean that you have less yeast working.  In a homebrew (or any brew for that matter) situation that is just ripe for bacterial infection.

 

MolBasser

I do agree that it is more susceptible to infection, but based on that concern, homebrewers shouldn't make lagers. I've certainly never had a lager finish in 5 days.

[djinkc]

Maybe it's time for me to take some final gravities.  I haven't in years.  Some of my ales may be finishing a lot faster than I am aware.

[Mya]

So? the advice that is oft repeated here on this board, that, after terminal gravity is reached, it's good to let the yeast "finish up their work" is bunk then? clean up diacetyl etc..?

[Clintama]

So? the advice that is oft repeated here on this board, that, after terminal gravity is reached, it's good to let the yeast "finish up their work" is bunk then? clean up diacetyl etc..?

I think I'll stay with the old advice.