Hi All!
I've been brewing awhile now but I'm starting to try and get serious about the craft and its got me questioning pretty much every aspect of brewing.
My current quandary: Why do we(homebrewers) take longer to ferment our beers than craft breweries?
It seems to me that whenever I tour a brewery, most of the time they claim their beer is brewed, fermented, and kegged in about 2 weeks or maybe even 10 days for some lighter beers.
10 Days ago I decided to brew a porter, and Midwest tells me that I should consider about a week in the primary and 3-4 weeks in the secondary. I made sure to wait until my gravity dropped below 1.02 and the bubbling slowed way down and I transferred. Sure enough, the primary took about a week and my beer moved from 1.055 to 1.015, exactly as I had been planning for a nice average 5% beer.
I then tried a sample as I was transferring and holy cow, this porter is incredible! Best one I've ever brewed! The idea of waiting 3-4 weeks is agonizing. Why do I have to? The gravity can't possibly drop much more, it doesn't really bubble a few days into secondary, and I can't imagine that the taste could improve any more. Seriously, this beer is perfect.
What happens in the secondary fermenter that is so important? Why do we keep the beer there so long? Why can't we spin out a beer as quickly as a brewery?
Cheers!
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I've been brewing awhile now but I'm starting to try and get serious about the craft and its got me questioning pretty much every aspect of brewing.
My current quandary: Why do we(homebrewers) take longer to ferment our beers than craft breweries?
It seems to me that whenever I tour a brewery, most of the time they claim their beer is brewed, fermented, and kegged in about 2 weeks or maybe even 10 days for some lighter beers.
10 Days ago I decided to brew a porter, and Midwest tells me that I should consider about a week in the primary and 3-4 weeks in the secondary. I made sure to wait until my gravity dropped below 1.02 and the bubbling slowed way down and I transferred. Sure enough, the primary took about a week and my beer moved from 1.055 to 1.015, exactly as I had been planning for a nice average 5% beer.
I then tried a sample as I was transferring and holy cow, this porter is incredible! Best one I've ever brewed! The idea of waiting 3-4 weeks is agonizing. Why do I have to? The gravity can't possibly drop much more, it doesn't really bubble a few days into secondary, and I can't imagine that the taste could improve any more. Seriously, this beer is perfect.
What happens in the secondary fermenter that is so important? Why do we keep the beer there so long? Why can't we spin out a beer as quickly as a brewery?
Cheers!
Tags: funny ringtones download, tonos para celular gratis, free message tones
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