Author Topic: Colorado Question  (Read 2030 times)

Offline Hooper

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Colorado Question
« on: October 23, 2017, 11:42:49 PM »
Well I just moved to Denver and brewed my first Pale Ale with WLP0644...I have also made a few loaves of sour dough bread. I am starting a loaf in the morning and cooking it by evening... In Houston it was taking 2 full days to get a loaf ready to cook...same starter. Maybe my brew will finish faster too...I was taking 21 days brew to keg in H-town (average)...what do you Colorado folks think?
« Last Edit: October 26, 2017, 04:02:06 AM by dbeechum »
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Offline gtoothaker

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Re: Clorado Question
« Reply #1 on: October 24, 2017, 03:31:24 PM »
Depends on the yeast characteristics, pitch rate and temp for me. I live in Erie, CO.  I made an APA on Saturday, OG of 1.053.  11 gallons, pitched about 4 billion cell yeast starter.  Ferment started at 68 and I've increased the temp by a degree per day, it was at 71 F this AM.  I'll take gravity tonight and assume I'll be down below 1.020. If the diacetyl test is negative on my sample, I'll likely dry hop and allow the temp to climb a few more degrees and keg it on Saturday.

I'm curious what your stats were on the beer, pitch rate / health and temp most important.

On average my regular strength ales will complete fermentation in a few days with proper pitch and temp management.  Lagers take longer as do strong ales. 

We certainly have several environmental differences from Houston, but I don't know that they would impact your ferment time.

Offline couchsending

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Re: Clorado Question
« Reply #2 on: October 25, 2017, 04:05:30 PM »
Time shouldn't be a factor but hop utilization is something to think about since boiling point is lower.

Offline a10t2

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Re: Clorado Question
« Reply #3 on: October 25, 2017, 06:34:23 PM »
All else being equal, I would expect fermentation to go a little faster at lower pressure. I've never fermented down there at low elevation though. ;D
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Offline chinaski

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Re: Clorado Question
« Reply #4 on: October 25, 2017, 06:35:50 PM »
The goals of fermentation for bread-making and beer-making are entirely different.  In one, you are using yeast to provide CO2 bubbles in dough.  In the other, you are using yeast to ferment out most of the available sugar.  In Denver, your dough has approx. a mile less air pushing down on it than in Houston. 

Offline el_capitan

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Re: Colorado Question
« Reply #5 on: October 30, 2017, 11:40:35 PM »
I thought for sure you were going to ask how to brew a "weed beer".   ;D