This is not to be insulting or degrading or in any way, shape, or form, but it you want to rush and produce shitty beer for a purpose, by all means, do it if that what makes you happy. If you want to make things that are good and drinkable, there is a process and a time line. That is biology and Mother Nature.
If you are in a big ass hurry and don't give a shit what it tastes like, and not to offend anybody on this site at all, that is what Kveik is for.
If you want to make good, traditional beer with traditional yeasts, they will not give a shit that you are in a hurry.
I am an old fart that lost his wife from cancer. I tried to tell myself last year, "Hey, dipshit, you aren't young anymore. You need to get over this in a hurry." It doesn't work like that, and neither does beer.
much love sandy! i am totally triggered!(JK). i do what i do because i dont have a choice! now that im slightly ahead i am gonna brew some lagers with the spunding that should get close to a month of lager time! I SHOULD be able to tie up atleast 1 or 2(out of 4 total) of my fermenters for that time.
I think us 05 can give a 10days good beer, i have done it twice, Great beer, John Palmer also said that, "after 3-4 days raise the temperature 3-6 Celsius for at least 4days "
I'm just following his instructions.
Longer is better of course
I'm jumping from homebrew to Brewery and i use that method every batch for testing it
It def can, BUT as has been said, more time is better. Conditioning is a real thing. Also chico doesnt really like to ferment over 72F, it can throw some off flavors. I would also assume that there was infection involved in those off flavors.
Give it time. get consistent with making beers that are drinkable and then start worrying about the rest of it. If you are having infection issues i would stop reusing yeast and fresh pitch each time with dry yeast.
When i push out beers in quick turns, i rarely put it directly on draft(if i can avoid it). Generally i will have at least a single keg on the line before the next batch gets on draft. Generally that gives me about a week of "conditioning time" beyond the time in the tank. Beers generally need that time settle out, clear up, and clean them selves up.
My Kolsch that i am will be packing tomorrow is going to likely go directly on draft, but that is because my schedule last week got blown up by a lack of kegs(all of my tanks were full). It is on day 5 today(brewed it on thursday last week). it is capped and has not built enough pressure to be measurable.
My Fermentation times are not normal, even by brewery standards. I think that a lot of it is down to overpitching, good o2, temp control, and not having a choice/no storage/undersized brewhouse and tanks.
I have been getting better and better lagers by giving them more time with the spunding valves. I also dont package beer so everything stays in my cooler under my control. I will have to change my practices when we start packaging to prevent can bombs(mainly fermenting out fruit or switching to flavorings vs purees).
Dumping beer-
dont worry about dumping beer. thats part of the job. I have dumped 2 batches so far(at the current spot, but i have dumped many thousands of gallons at a time at a bigger spot) that i just didnt have time to age properly and had to have the tank space. (mex lager and a honey brown)
You only get one chance to make a first impression with the customer.
Take your time. you need to make your process more consistent and repeatable. Remove as many variables as possible!
