Author Topic: pour in four  (Read 1312 times)

Offline homoeccentricus

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pour in four
« on: October 12, 2016, 07:16:54 PM »
In https://www.maltosefalcons.com/tech/express-brewing-speed-brewing-grain-glass-less-10-days-0 Drew showed how to brew and serve beer within six days. Obviously, as human beings, when there's a barrier, we want to kick against it real hard to see whether it will break, or at least move.

So, in the interest of fun science, is it possible to brew a beer and pour it within 4 days - say brew in the morning of the first day, serve in the evening of the fourth. My general idea would be to ferment in the keg  under pressure with a spunding valve, so carbonation would take no extra time. Obviously a very low gravity beer with big flavors to 'overpower green beer syndrome' as Drew puts it.

So, "pour in four", or in Dutch "bier in vier" (beer in four), can it be done?
Frank P.

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Offline kramerog

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Re: pour in four
« Reply #1 on: October 12, 2016, 07:47:35 PM »
Might need a massive, active starter to complete fermentation particularly if you are serving the beer cold within 4 days.

Offline homoeccentricus

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Re: pour in four
« Reply #2 on: October 12, 2016, 07:55:03 PM »
Indeed, plus yeast that ferments and flocculates rapidly and does NOT throw diacetyl. Suggestions?
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Offline Philbrew

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Re: pour in four
« Reply #3 on: October 12, 2016, 10:14:49 PM »
Might need a massive, active starter to complete fermentation particularly if you are serving the beer cold within 4 days.
Would the starter being *active* mean a SNS starter started the day before?   
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Offline dmtaylor

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Re: pour in four
« Reply #4 on: October 12, 2016, 10:40:31 PM »
I dang near did this with a Windsor ale beer last year.  Fermentation was 100% complete in 36 hours.  I waited a whole 'nother week but it didn't move another half a gravity point.

And perhaps even more interestingly...

The Cali Common that I brewed on Saturday with an overpitch of WLP810 was done fermenting in about 48 hours.  I know for a fact I used about 4 times too much yeast.  Nice little experiment, even if accidental.  That being said.... it does have a diacetyl issue currently.
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Offline kramerog

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Re: pour in four
« Reply #5 on: October 13, 2016, 02:48:32 AM »
Might need a massive, active starter to complete fermentation particularly if you are serving the beer cold within 4 days.
Would the starter being *active* mean a SNS starter started the day before?   
It could be but I'm guessing the starter might be 0.5 gal for 5 gal batch.

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Offline kramerog

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Re: pour in four
« Reply #6 on: October 13, 2016, 02:51:52 AM »
I've always heard that Nottingham is really fast and clean.

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Offline homoeccentricus

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Re: pour in four
« Reply #7 on: October 13, 2016, 03:18:42 AM »
I've had beers reaching final gravity in two days as well. I use sns. Add at high kraeusen. Would have to know what maximum volume is without getting off flavors. Can it be more than five percent?
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Offline homoeccentricus

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Re: pour in four
« Reply #8 on: October 13, 2016, 02:28:49 PM »
I've always heard that Nottingham is really fast and clean.

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Yes, but will start slower than a shaken-not-stirred starter, no?

BTW, the first day starts at midnight, so better start brewing early ;)
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Offline kramerog

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Re: pour in four
« Reply #9 on: October 13, 2016, 05:42:32 PM »
An active starter would be better, but you could make the starter with Nottingham. 

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Offline JJeffers09

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Re: pour in four
« Reply #10 on: October 13, 2016, 07:19:11 PM »
has to be done in a keg... no way someone could pull off a tasty beer in less than 10 days in a bottle.
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Offline dmtaylor

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Re: pour in four
« Reply #11 on: October 13, 2016, 07:33:22 PM »
no way someone could pull off a tasty beer in less than 10 days in a bottle.

It could be done, but very risky.  I've experienced boomers in the past from rushing.
Dave

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Offline JJeffers09

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Re: pour in four
« Reply #12 on: October 13, 2016, 07:56:54 PM »
I have pulled off 11 and 12 days.  Booze is done in 3-5 carbonation in the next 4-5 days and that is really pushing it

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Offline ynotbrusum

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Re: pour in four
« Reply #13 on: October 13, 2016, 09:26:24 PM »
I have pulled off 11 and 12 days.  Booze is done in 3-5 carbonation in the next 4-5 days and that is really pushing it

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I envision someone coming up with a  bottle cap that has a seal that releases above 12 psi, but then reseals as it resets at 12 psi.  A spunding valve for a bottle?
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Offline santoch

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Re: pour in four
« Reply #14 on: October 16, 2016, 06:08:28 PM »
IMHO, hitting FG != beer is finished.   "Fresh" and "young" are two completely different things too.

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