Friend is throwing a party next Friday and I was thinking of doing a quick and dirty brew for the event. With about a week from grain to glass it won't be anything special, but it will be beer and it will be drank. I was thinking a low gravity pale ale, very lightly bittered with a mix of american hops might go down well.
Only problem is I don't have any aggressive yeast on hand. The only way I can see this working is if I use a liquid yeast and a big starter. Does anyone have a vial of something like WLP090 or WLP007 that they'd be willing to sell me?
Dirty.
Quote from: craiclad on August 04, 2016, 06:05:53 PM
Friend is throwing a party next Friday and I was thinking of doing a quick and dirty brew for the event. With about a week from grain to glass it won't be anything special, but it will be beer and it will be drank. I was thinking a low gravity pale ale, very lightly bittered with a mix of american hops might go down well.
Only problem is I don't have any aggressive yeast on hand. The only way I can see this working is if I use a liquid yeast and a big starter. Does anyone have a vial of something like WLP090 or WLP007 that they'd be willing to sell me?
Would two packs of properly hydrated US 05 and oxygenated wort do the trick. Can give you the yeast & lend you my 02 bottle, airstone & 02 regulator. If you want it give a call later tonight as I am away from tomorrow early for the weekend.
Shanna
Guys ffs you can't brew beer in a week :D :D :D :D :D :P
Well actually you probably can if you really don't like somebody >:D
"I'm never drinking Craiclads piss again" is what all your mates will be saying, cue video
https://www.youtube.com/watch?v=mIBTg7q9oNc
Quote from: CH on August 04, 2016, 08:35:02 PM
Guys ffs you can't brew beer in a week :D :D :D :D :D :P
Well actually you probably can if you really don't like somebody >:D
"I'm never drinking Craiclads piss again" is what all your mates will be saying, cue video
https://www.youtube.com/watch?v=mIBTg7q9oNc
As the craiclad lad said its going to be drank anyway. Have had a fermentation finish after three days before so it bus possible. Would I drink it now knowing how I know green homebrew can be loaded with by products from incomplete fermentation not a chance. Would I have drank it when I was in my 20's as a student absolutely :)
As an aside if somebody has finished brewing & you have a chance of getting a washed yeast cake that would work also. I can't see you having enough time to grow a liquid starter.
Shanna
this isn't an omelette either
https://www.youtube.com/watch?v=n5w9Q5c6WKU
Maybe the answer is to have a club reserve of beer where if a fella has an emergency like this, that there is a surplus to cover it?
Quote from: CH on August 04, 2016, 08:35:02 PM
Guys ffs you can't brew beer in a week :D :D :D :D :D :P
Well actually you probably can if you really don't like somebody >:D
"I'm never drinking Craiclads piss again" is what all your mates will be saying, cue video
https://www.youtube.com/watch?v=mIBTg7q9oNc
As a newish brewer I know that the tradition is against me but I'm going to respectfully go against the grain on this one. Lots of sources claiming that great beer can be made in a short amount of time with good yeast health, proper oxygenation and precise temperature control etc. Not to say that it wouldn't benefit from a few weeks of aging, but I've definitely pushed out similar beers in a very tight time frame.
Shanna, thank you so much for the offer. If I had caught this earlier I absolutely would have taken you up.
I have a yeast cake of WLP029 I could use, but I'm not sure how well that would fit with a pale ale-ish beer? The only grains I have on hand are Maris otter, a few crystals, Munich, and some ancient honey malt. Lots of Americans hops as well (magnum, cascade, centennial, Simcoe, mosaic, a touch of Citra and falconers flight). Any advice on how I could wrangle a recipe to suit this yeast?
Wasn't there another thread about fast turnaround brewing a few days ago? can't find it now but there was a good link in it to someone who had done a few experiments with decent results. Low gravity/ABV and lots of hops or cloudy wheat beer were the fastest to brew if i remember correctly.
It should be possible in theory if you have enough yeast and the ability to maintain perfect temp control and a corny keg setup to force carbonate.
I know I'll get shot down for this but I say go for it if you have a fridge and kegs.
I'd go with all maris otter to about 4% ABV
Magnum to 30 IBU
and then a load of citra and falconers flight at 15 mins and flame out for a nice hoppy pale ale to slug at a party.
Pitch as much yeast as you have at it and see what happens.
I don't see it working though if you don't have temp control for your fermentation and kegs
I turned around a clean double ipa in 4 weeks recently, grain to glass, so fir sure it's possible. Aggressive yeast and temp control can get a 3% beer out in that timeline I'd say.
Ok, so here's the tentative recipe for this monstrosity. Open to suggestion until I actually make it (~3 hours).
Boy Racer
Estimated OG: 1.040 SG
Estimated IBU: ~25
Maris Otter - 3.6KG (95%)
Cara-Pils - 0.2KG (5%)
7g Magnum - 60 Minutes
14g Amarillo - 15 Minutes
14g Amarillo - Flameout
14g Citra - Flameout
14g Falconers Flight - Flameout
Pitch onto a WLP029 yeast cake, ferment at 19C for three days, slowly ramp up to 24C over subsequent three days. Keg, pressurise to 40PSI for 24 hours, drink all at once.
Quote from: molc on August 05, 2016, 08:42:50 AM
I turned around a clean double ipa in 4 weeks recently, grain to glass, so fir sure it's possible.
Quote from: craiclad on August 04, 2016, 06:05:53 PM
Friend is throwing a party next Friday
1 week, not 4 :)
Quote from: craiclad on August 05, 2016, 10:40:04 AM
Pitch onto a WLP029 yeast cake
wlp029 is not a good quick turnaround yeast
Eep OK that's too short!l, even for me :)
Wlp 029 is not a good flocking yeast. It will not drop clean and will taste bad. The reason 029 is lagered is to drop the yeast out because it is not pleasant. Sub for Nottingham or O5 if you have it.
Probably better to hit he bottle shop though.
+1 on the Notty. I put on a brew last night with rehydrated Notty and it was going like the clappers this morning. If you rehydrate it and get a good start it *should* be stage #1 complete by day 4.
Also, since it's gonna be cloudy anyway, I'd consider chucking a load of that Amarillo straight into the keg in a muslin bag to help mask the green flavours.
But as Nigel says I'd pop into the bottle shop on your way to the bog roll shop just in case :P
Cheers,
-Barry
Quote from: CH on August 04, 2016, 08:35:02 PM
Guys ffs you can't brew beer in a week :D :D :D :D :D :P
+1
I doubt even the macro boys are are going from grain to glass in a week, and think of the equipment and processes those guys have available to them.
Quote from: Bubbles on August 05, 2016, 01:24:53 PM
Quote from: CH on August 04, 2016, 08:35:02 PM
Guys ffs you can't brew beer in a week :D :D :D :D :D :P
+1
I doubt even the macro boys are are going from grain to glass in a week, and think of the equipment and processes those guys have available to them.
Agreed, but I think craiclad is fully aware that this is more of a damage limitation process than a brewing masterclass :)
-Barry
Could brew a nice Bia Hoi in one week with force carbing. Not that bia hoi is in anyway nice! :P http://tnhvietnam.xemzi.com/en/grouplog/discussion/11698
Quote from: Bazza on August 05, 2016, 01:42:12 PM
Quote from: Bubbles on August 05, 2016, 01:24:53 PM
Quote from: CH on August 04, 2016, 08:35:02 PM
Guys ffs you can't brew beer in a week :D :D :D :D :D :P
+1
I doubt even the macro boys are are going from grain to glass in a week, and think of the equipment and processes those guys have available to them.
Agreed, but I think craiclad is fully aware that this is more of a damage limitation process than a brewing masterclass :)
-Barry
Spot on, not trying to win any awards with this one.
To those saying that this is an impossible feat, I really feel as if you are underestimating the accelerative effects of proper temperature control and healthy yeast/oxygenation (http://brulosophy.com/methods/fermentation-schedules/). Proof is in the pudding though, so we'll see whether this frankenbier pans out.
Brew day has been a bit of a disaster, couldn't get a proper boil going for some reason, and then forgot to add the whirfloc... Looks like mud at the moment.
I don't want you thinking it can't be done its just not going to be your best work.
Brú can and do do it!
Could someone give you a recently completed batch? You cover their costs?
Quote from: Will_D on August 06, 2016, 10:05:24 AM
Brú can and do do it!
I remember my very first sexual experience, neither of us knew what we were doing and it wasn't great tbh but not under pressure and with practice.... :-\ :D
Quote from: garciaBernal on August 05, 2016, 02:23:06 PM
Could brew a nice Bia Hoi in one week with force carbing. Not that bia hoi is in anyway nice! :P http://tnhvietnam.xemzi.com/en/grouplog/discussion/11698
had great fun drinking in 'nam. Wonder if I've ever had one
Oops, wrong forum! Sorry folks... (backs out the door..)
Ok so its Tuesday, gelatin applied yet? ;)
Keg with a point or 2 to go to get a head start on carbonating.
Quote from: CH on August 09, 2016, 04:51:36 PM
Ok so its Tuesday, gelatin applied yet? ;)
Krausen has come and gone, ramping up the temp to help the yeast finish out. I have my doubts about having used WLP029 for this, but sure it's an experiment after all.
https://youtu.be/2JVwo3D72cc
Love the name 'Boy Racer' very apt ;D
Like CH said, get some gelatin in there soon and cold crash as fast as you can.
hope this works out for you Craiclad, I like a bit of disregard for the rules now and again >:D
Quote from: CH on August 09, 2016, 11:09:46 PM
https://youtu.be/2JVwo3D72cc
Starting letters are boy racer
I got carboy for 6 points
Anyone got anything else?
OG: 1.041
Gravity now: 1.008
Sample is surprisingly tasty. Citrus and tropical fruit on the nose, bready flavour with a balanced fruity/hoppy bitterness. There is a very slight sulphur edge to the aroma, but not noticeable unless you try and pick it out.
Still have some airlock activity. Going to leave it another 24 hours, then rack to a keg and force carb at 40PSI for a further 24 hours.
I figure I'm better off letting the yeast clean up after themselves than I am to try and force them out of solution with gelatin this early.
Quote from: craiclad on August 10, 2016, 03:44:40 PM
There is a very slight sulphur edge to the aroma, but not noticeable unless you try and pick it out.
After you keg the beer blow a few seconds of co2 down the liquid out and this should help drive off the sulfur. Lid off. Not a mad pressure. just enough to bubble through.
How can I do this without sticking my disconnects?
If you use JG fittings just unscrew and swap them over. If barbed if mightn't be worth the hassle.
Damn, mine are barbed... Thanks for the tip though!
I've seen the technique used for ciders that are a bit farty.
Happy 100th post as well :)
Ok so you got there phew as I was gonna donate you a 4 month old Pilsner and fresh cal common :)
Now all you need to do is the pat pending carbing process
https://vimeo.com/143317742?ref=em-share
Quote from: CH on August 10, 2016, 08:00:15 PM
Ok so you got there phew as I was gonna donate you a 4 month old Pilsner and fresh cal common :)
Now all you need to do is the pat pending carbing process
https://vimeo.com/143317742?ref=em-share
Wow, very generous of you! I wouldn't feel right taking your hard won beer, but thank you so much for the kind thoughts.
Now all I need is a treadmill to get this beer carbed up. ;D
I've decided to follow your advice and cold crash/fine it tonight. Will be put on gas first thing in the morning, sampled Friday morning and then carbonated further if it's too flat. Will post an update when I have the final product in hand!
You just need to sit there with it under your foot rolling back and forth for 20-30 mins , massive purge to start with obviously.
Quote from: CH on August 10, 2016, 09:32:15 PM
You just need to sit there with it under your foot rolling back and forth for 20-30 mins , massive purge to start with obviously.
How long do you usually let it sit before drawing a sample? I've had good results simply letting the beer sit at 40PSI for 20-30 hours, but I'd be interested to try this method if it's not carbed enough by Friday morning. I assume you're setting it at around 12PSI if you're shaking it for half an hour?
Here's the label - gonna slap it on the side of the keg.
He he
C02 will get absorbed quicker at higher pressures and lower temperatures.
I normally carb for a week at 12-15 psi in a fridge.
If its its not cold you need higher pressures.
Because of your extreme schedule I'd be rolling it with 40 to start and then after 10 mins down to your target.
Leave the disconnect and gas on, your know it's done when you stop hearing gas going in.
I've done it a couple of times pita tbh but needs must.
Quote from: craiclad on August 10, 2016, 05:52:31 PM
Damn, mine are barbed... Thanks for the tip though!
Give me a shout if you want to borrow John guest fittings with disconnects.
Shanna
love the label! :D
Here's the final product. It's not bad for a weeks work but I have to admit that WLP029 was the wrong yeast to use for this type of thing.
Will definitely be repeating this experiment, but I'm going to make sure I have a more aggressive English or American strain on hand.
looks ok she finished out? whats the abv? how did you carb in the end, I'll bet in 2 weeks she will be amazing ;D
Quote from: craiclad on August 12, 2016, 02:56:29 PM
Here's the final product. It's not bad for a weeks work but I have to admit that WLP029 was the wrong yeast to use for this type of thing.
Will definitely be repeating this experiment, but I'm going to make sure I have a more aggressive English or American strain on hand.
Not bad for a week but it looks like there is loads of yeast in suspension still. With a bit of luck it will clear over the next day or two.
Shanna
Quote from: CH on August 12, 2016, 03:18:39 PM
looks ok she finished out? whats the abv? how did you carb in the end, I'll bet in 2 weeks she will be amazing ;D
ABV is 4.2%, I carbed by putting the beer on gas at 40PSI for 30 hours. I'll be surprised if she lasts two days, but we'll see!
Quote from: Shanna on August 12, 2016, 05:21:32 PM
Quote from: craiclad on August 12, 2016, 02:56:29 PM
Here's the final product. It's not bad for a weeks work but I have to admit that WLP029 was the wrong yeast to use for this type of thing.
Will definitely be repeating this experiment, but I'm going to make sure I have a more aggressive English or American strain on hand.
Not bad for a week but it looks like there is loads of yeast in suspension still. With a bit of luck it will clear over the next day or two.
Shanna
There is a lot of yeast in suspension, and I also forgot to add my whirfloc... The wort looked like mud going into the fermenter and not much different coming out. The head retention isn't bad, but I really wish I could get rid of that sulphur edge to the aroma. Thanks for offering up your disconnects Shanna, but my gas ones are clamped on to my regulator so would be more trouble than its worth trying to rip them off and reconnect them.