Grain to glass times

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labrewski

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Ive read a sticky post about basic grain that needs minimal equipment and takes 3 hrs to make a small batch my question is how fast can u have a properly fermented and conditioned beer ready to drink seems like 10 days from what i read on here am i wrong
 

labrewski

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Ive read a sticky post about basic grain that needs minimal equipment and takes 3 hrs to make a small batch my question is how fast can u have a properly fermented and conditioned beer ready to drink seems like 10 days from what i read on here am i wrong
All grain brewing method
 

cushyno

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Take a look at some of the fermentation times on the Kveik thread.

If you take a look at @BeerCat 's achievements with raw ale and kveik, 1 week is doable.
 

labrewski

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Ipa style beers i would be thinking i like a bit of bitterness if any can give me a recipe most appreciated another topic i want to put up is how on earth can people call the flavour in ipa,s description i read in some is just so hard gooseberry melon strawberry pine the only flavour i could ever say i know is grapefruit apricot or orange
 

foxy

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I watched Professor Trong (Trongo) Nguyen start an IPA on a Monday and we were drinking it on a Saturday.
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Simple brew in a bag, sets the oven to 70 C mashes in the oven boil for 1 hour ferment at 30 C under pressure of 15 PSI beer finished.
If you are a competition brewer don't bother for yourself and friends, fine.
 

Drunkula

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ferment at 30 C under pressure of 15 PSI beer finished.
That's annoying - I was going to do a brew in a pressure cooker and thought I'd be the first to do it.

Started a dark wheat from Greg Hughes and that's supposed to use a kolsh yeast but I didn't know if I'd get the same turnaround time so I've got 2 parts kristalweizen to 1 part kolsh. No biggie if it takes longer but I'd love the 6 ferment, 6 condition like with my other wheats. This is a 6.5% job which might make a difference.
 

foxy

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I did ask him what yeast he uses, while he used kveik in that instance he says it doesn't really matter what yeast is used and he does the same MO for all types of beers.
 

MickDundee

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Quickest I’ve done is 2 weeks for a Hefeweizen - 1 week ferment, one week carbonate.

Otherwise I generally (at least) stick to the 2+2+2 rule.
 

obscure

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I’ve had some IPAs and a few bitters that could be drunk in two weeks, one week in primary one week in the bottle. But they honestly tend to taste better if given a second week in both primary and to condition so generally I would say four weeks assuming you use a standard ale yeast, and bottle, and I still tend to stick to the 2+2+2 rule, the key is to start building up a stockpile to allow for this.
 

chuffer

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I used to do the 2 + 2 + 2 when bottling but I've just invested in a Corny keg set up.

Am I right in thinking that this will enable me to do a 2 + 1? Or do keg users tend to condition a bit longer than 1 week before drinking?
 

the baron

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You can drink beer really as early as you like but it will never be at its best. The 2+2+2 is a good equation to follow but if you want to shorten the process time wise it will always be at the expense of quality. I have brewed beer that I have kegged after 10 days then force carbonated, sure it is drinkable straight away but it will always improve with time and clear better.
You pays your money and takes your choice but time is the friend of the brewer no matter how people try to convince you how early you can drink it there is not one that will not admit it would improve with time
 
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