Brewdog DIY Dog Recipes

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MJBrewTime

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I'm eager to try a Brewdog recipe from the DIY Dog sheet but they never say how long the fermentation stage should take. Has anyone done any of these before?

There is a short note about not touching the beer for at least 3 days once the yeast has been added - is this because the recipes use good quick acting yeasts?

I've only ever done a Young's APA home kit before and the fermentation stage for that (from memory) was about 10 or so days so again could it be due to the yeast being used?

Maybe I am being a bit over ambitious but I am desperate to get into AG brewing and figured a brewdog style would be a good start as I am obsessed with most of their produce :) :lol:
 
Anything like Punk, Dead Pony or Hop Fiction - they all use an insane amount of hops though!

How long do you think it any of these would need to ferment? Is there a general rule of thumb or does it depend on the yeast being used?
 
It'll be at least a few days to a week as for any brew, a consistent hydrometer reading over a few days will tell you for sure.

I always leave mine at least 2 weeks (or longer if I'm busy) to give the yeast a good chance to clean up after itself.
 
Would be no different from the the normal 2+2+2 unless you were brewing up one of their powerhouse imperial stouts!
 
I just bottled a brewdog Simcoe which had been fermenting away for 12 days. One of the longest fermenting times I've had. My brew should be ready to drink in about 2 weeks. The smell is great, just like the original, but mines going to be a bit darker I think.

Sent from my SM-G900F using Tapatalk
 
If you're approaching any of the Brewdog recipes I would advise at least three weeks fermentation, and if they include dry hopping you'll want to add between 7-14 days for that. Because of a whole host of variables you'll never get the brew tasting like theirs, but if you go the distance time-wise you'll end up with a beer that tastes as good as any of theirs (if not totally accurate to the original). If you cut the fermentation time short, it definitely won't be as good.
 
My 5AM Saint clone was in the fermenter for 2 weeks, dry hopped after 4 days.
It was then bottled and kept indoors for 2 weeks, and then put out in the garage for at least 2 weeks, so the standard 2 + 2 + 2 referred to earlier.

It's now been 2 months since it was bottled and I did a triangle taste test with a few mates at the weekend and only one of us correctly identified the one that was different, so I'd say that makes it pretty close to the original, good enough for me!
 
I have made punk iPa black ipa and I'm making Elvis juice at the weekend all have turned out excellent so far.
 
Ive made 5AM Saint and Dead Pony to the letter and they both came out nigh on exactly like the originals in a side by side taste test. My 5AM wasnt as deep a ruby red colour but i can live with that.
 
I remember the days when fermentations would take me a week or two. Then I changed to the "new" yeasts coming on the market ("Nottingham", "Windsor" ....) and fermentations suddenly started completing in 3 days. So yeast maybe is a factor, and temperature (I was convinced back then fermenting at 24-28degrees was the right way to go), and maybe other factors (I mash, produces more nutrients for yeast apparently, and then there is boiling, I don't believe its good practice to remove all the break protein because that acts as yeast nutrient?).

Who knows? But these days I ferment at 19-20degrees, use Fermentis yeasts (like Safale S-04, but I still use "Windsor" for its low attenuation) and have a conical fermenter. I count on fermentation being done in 3 days (sometimes 1-1/2). I'm perfectly happy with that but have no idea how I could return to 1-2 week ferments again (even if I wanted to).
 

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