Boil to Mouth....

Discussion in 'General Brewing Discussions' started by Frankenbrewer, Mar 17, 2020.

  1. BOB357

    BOB357 Well-Known Member

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    My average is 12 to 16 days. Electric all in one system, but did the same with EMIAB. Of this time, 3 to 4 days are in the keg. IIRC, 10 days was my shortest.
     
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  2. Vallka

    Vallka Well-Known Member

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    My shortest Grain to Glass was 8 days, beer was ok, I’m a more “let it be” kind of brewer, 3 weeks in the fermenter, into the keg for 24-30hrs to carb up and 2-3 days it’s ready for the glass.
     
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  3. Craigerrr

    Craigerrr Well-Known Member

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    Word to the wise, those glass carboys can be very dangerous. After having a significant chunk of skin removed from my right index finger, I got rid of all of my glass carboys, and purchsed 2 30L Speidel HDPE fermenters.
     
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  4. Laegrim

    Laegrim New Member

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    I'm keenly aware of that danger every time I have to move it :p. My only hang-up with HDPE and PET fermenters is when it comes to using heating pads and belts - IIRC they have issues when it comes to temperatures over ~140f, and temperatures can rise above that at point of contact with the heater (at least with mine).
     
  5. The Brew Mentor

    The Brew Mentor Well-Known Member

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    On a Hefe, I typically am 10 days grain to glass.
    I haven't gotten into the "Hot" fermenting yeasts yet, but I bet you could shorten that.
    That being said, other than a Hefe, I think most beers benefit from a couple weeks of conditioning.
    Cheers,
    Brian
     
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  6. Hamner Brewhouse

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    27 days. It was a SMaSH using US-05. I could have rushed it, probably didn't need a full two weeks in Primary. That with dry hopping, then cold crashing, it all added up.
     
  7. Head First

    Head First Well-Known Member

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    Ditto. In fact I try to do at least 1 hefe a year simply because it's really the only way I have found to get that fresh goodness.
    7days fermenting
    2days cold crash
    1 day shaking keg at random to force carb
    It doesn't last long after that.
    If ferment goes well even a little quicker.
     
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