Quick conditioning stout

Discussion in 'General Recipe Discussion' started by pottsworth, Dec 5, 2019.

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  1. Dec 5, 2019 #1

    pottsworth

    pottsworth

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    Does anyone have advice / a recipe for a stout that could be ready to drink fairly quickly?

    The last couple of batches I’ve made have taken a couple of months to smooth out in a bottle, but I was hoping to keg one and have it ready for Christmas.
     
  2. Dec 5, 2019 #2

    samale

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    Use kviek yeast. It has a really fast turn round. I have my second batch in the bottles a week now and you could drink it already
     
  3. Dec 5, 2019 #3

    pottsworth

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    Does Kveik speed up conditioning as well as fermentation?
     
  4. Dec 5, 2019 #4

    terrym

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    My advice to you is to better plan ahead. There something called a critical mass in homebrewing where you match brewing output with consumption, with a sensible allowance for conditioning. So if you typically drink 10 pints a week and allow a month from pitching to finish of carbing and 8 weeks conditioning you will need to brew 23 litres or so every month and have a continous store of about 45/50 litres of beer conditioning and 20 litres drinking which means enough bottles or PB capacity for about 70 litres of beer. And of course if you drink more at certain times of the year like Xmas you will need to factor that in too.
     
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  5. Dec 5, 2019 #5

    samale

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    Yes I find it does
     
  6. Dec 5, 2019 #6

    samale

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    IMG_20191205_161014595.jpg
    That's a test bottle I had earlier during a break from painting the kitchen. It's in the bottle one week. Will be perfect for Christmas
     
  7. Dec 5, 2019 #7

    ACBEV

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    How about some lovely Scottish Porter.... Circa 1880s

    23L Batch
    2000g Golden Promise Malt
    1800g Amber Malt
    600g Black Malt
    Boil 90 mins
    25g Fuggles @ 90 mins
    25g Fuggles @ 10 Mins
    Yeast: Edinburgh Ale
    ABV 4%
    IBU 20
     
  8. Dec 5, 2019 #8

    DavidDetroit

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    Looks good. Mine take forever to carb (2 months). I think because the ABV is above 11%. What's the ABV on that one?
     
  9. Dec 5, 2019 #9

    samale

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    5%
     
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  10. Dec 6, 2019 #10

    pottsworth

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    That’s fine in theory, but I o lot have space for one 2 keg kegerator, and nowhere else to condition additional legs.
     
  11. Dec 6, 2019 #11

    Clint

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    What Terrym said!
    We're all guilty of this sooner or later...getting a brew on Christmas Eve for it to be ready by Christmas morning....scratching in vain around the forum hoping someone will deliver a positive answer...
     
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  12. Dec 6, 2019 #12

    the baron

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    If you are really short of time and AG is out at the mo use a Coopers stout and maybe add a few adjuncts or cold/hot steeps . It turns around and is drinkable really quick
     
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  13. Dec 6, 2019 #13

    stephen1546

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    Agree with the Coopers Stout for quick turnaround, Im a relative newbie. Was @terrym who gave me good recipes/advice. Think i overdid it with the treacle tho lol
     
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  14. Dec 6, 2019 #14

    parpot

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    Love your Welsh Terrier!
     
  15. Dec 6, 2019 #15

    samale

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    That's Elsa she's a Airedale. Lovely dog. It's like a Welsh terrier bigger brother.
     
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  16. Dec 6, 2019 #16

    samale

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    The other thing I started doing which I think speeds up the turnaround is to add my roasted barley the last 10 mins of the mash.
     
  17. Dec 6, 2019 #17

    parpot

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    Ah yes, you can't tell the difference from the picture, our family have had Welsh Terriers for over 40 years!
     
  18. Dec 6, 2019 #18

    MyQul

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    The reason why stouts can take longer to condition is because the roasted grains can take time to smooth out. If you cold steep the roasted grains, this gives a smoother flavour straight away so you dont need a long conditioning time. So take your favourite stout recipe and just cold steep the roasted (choccy, roasted barley or black malts)

    Tbh, I've only done this once as the stout was too smooth for my tastes as I like an aggressive roastyness in a stout, but it should make it quicker conditioning (if perhaps not super quick)
     
    Last edited: Dec 6, 2019
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  19. Dec 6, 2019 #19

    BeerCat

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    My advice is not to boil it. I have found it conditions much faster if the wort is not boiled as there is no harsh roastiness. I like my stouts smooth so suits my taste. Grain to glass in 2 weeks easily but if you want it faster use kveik and ferment warm. I do a full volume mash now, collect the wort and make a hop tea.
     
  20. Dec 6, 2019 #20

    chthon

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    From Ronald Pattinson's archives?
     

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