Is it possible to make a beer for the 23rd Dec
Is it possible to make a beer for the 23rd Dec
I need to make a beer for the 23rd December can it be done I was thinking maybe a wheat beer or stout
Re: Is it possible to make a beer for the 23rd Dec
I'd go for a wheat beer if I were you, but you'd need to force carbonate it really. (And pitch a good amount of yeast to make sure the ferment is done quickly). Still could be tight though.
Re: Is it possible to make a beer for the 23rd Dec
You could make a mild. Brew and ferment in >1 week. Bottle/keg for another week.
Johnny Clueless was there
With his simulated wood grain
With his simulated wood grain
- GrowlingDogBeer
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Re: Is it possible to make a beer for the 23rd Dec
I brewed a Porter very similiar to GW's Caledonian Porter, used SO4. It fermented in about 4 days, then after a week in the Keg it was very tasty. I brewed it for XMAS, the keg is nearly empty
Re: Is it possible to make a beer for the 23rd Dec
An ordinary strength bitter say 4 to 4.2 % ABV. with medium bitterness and plenty of late hops. 6 days in the fv and another 6 to clear and condition, ready for the 20th if you get brewing tonight
- trucker5774
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Re: Is it possible to make a beer for the 23rd Dec
No problem..read this....................viewtopic.php?f=24&t=33931&hilit=+delight
John
Drinking/Already drunk........ Trucker's Anti-Freeze (Turbo Cider), Truckers Delight, Night Trucker, Rose wine, Truckers Hitch, Truckers Revenge, Trucker's Lay-by, Trucker's Trailer, Flower Truck, Trucker's Gearshift, Trucker's Horn, Truck Crash, Fixby Gold!
Conditioning... Doing what? Get it down your neck! ........
FV 1............
FV 2............
FV 3............
Next Brews..... Trucker's Jack Knife
Drinking/Already drunk........ Trucker's Anti-Freeze (Turbo Cider), Truckers Delight, Night Trucker, Rose wine, Truckers Hitch, Truckers Revenge, Trucker's Lay-by, Trucker's Trailer, Flower Truck, Trucker's Gearshift, Trucker's Horn, Truck Crash, Fixby Gold!
Conditioning... Doing what? Get it down your neck! ........
FV 1............
FV 2............
FV 3............
Next Brews..... Trucker's Jack Knife
Re: Is it possible to make a beer for the 23rd Dec
I have just read that thread you started, excellent, that is how it works.trucker5774 wrote:No problem..read this....................viewtopic.php?f=24&t=33931&hilit=+delight
Nothing personal, but someone called that "experimental" to do it fast. It is not, that is normal practice.
I went on a brewery tour at Joules new 30 barrel brewery in Market Drayton the other night. Their pale ale is in the pubs within 2 weeks of brew day.
Re: Is it possible to make a beer for the 23rd Dec
And use finings to make sure it clears (Though I'd shoot for 3.6% with something like WLP002 or 005 and hold back slightly on the late boil hops and just use half ounce of goldings as dry hops to boost the aroma)Blackjack wrote:An ordinary strength bitter say 4 to 4.2 % ABV. with medium bitterness and plenty of late hops. 6 days in the fv and another 6 to clear and condition, ready for the 20th if you get brewing tonight
Re: Is it possible to make a beer for the 23rd Dec
If you have access to liquid yeasts, grab a Wyeast Irish Ale 1084 and ferment out a 4.5% ABV bitter or Irish Red at 23 degrees, should be done and dropped in four days - I accidentally did it at 24 degrees with an Irish Red, when I lost my temp control (it was around 28 degrees day temperature here so you have the opposite problem in the UK at the moment (send us some snow we would love some).
I read somewhere that Guinness normal draught variety is allowed to rise naturally to 24 / 25 degrees in the brewery and wouldn't mind betting that the yeasts are second or third cousins.
Then as suggested fine the bejazus out of it and if you are a kegger force carb in and let it sit cold up till Christmas Eve. If a bottler, then bottle straight out of primary and let it carb up in a warmish place like an airing cupboard etc for a couple of weeks.
You'll make it
I read somewhere that Guinness normal draught variety is allowed to rise naturally to 24 / 25 degrees in the brewery and wouldn't mind betting that the yeasts are second or third cousins.
Then as suggested fine the bejazus out of it and if you are a kegger force carb in and let it sit cold up till Christmas Eve. If a bottler, then bottle straight out of primary and let it carb up in a warmish place like an airing cupboard etc for a couple of weeks.
You'll make it
Re: Is it possible to make a beer for the 23rd Dec
You can easily to a bitter or mild. Don't go crazy with the hops and use an English yeast like WLP002. Ready in 10 days.
Re: Is it possible to make a beer for the 23rd Dec
got yeast choices of us-05 or nottingham hmm what to brew decisions decisions gonna have a go tonight at something me thinks
Re: Is it possible to make a beer for the 23rd Dec
Wouldn't use US-05 - I never found it easy to clear unless you have the facility to crash cool it in which case it works OK (fridge at 0-2C). I'd even crash the nottingham too - while it is flocculant, it's nothing compared to WLP002.
Re: Is it possible to make a beer for the 23rd Dec
Yes, definately.
Something 3.6 - 3.8% ABV, 30-35 IBU
Ferment with S04, crash cool and then gelatine.
Into the corny and force carb.....that should give you a few spare days to condition it
Good luck
Something 3.6 - 3.8% ABV, 30-35 IBU
Ferment with S04, crash cool and then gelatine.
Into the corny and force carb.....that should give you a few spare days to condition it
Good luck
Re: Is it possible to make a beer for the 23rd Dec
brewing this tonight so fingers crossed:-
Original Gravity (OG): 1.043 (°P): 10.7
Colour (SRM): 6.3 (EBC): 12.4
Bitterness (IBU): 34.2 (Average)
88.88% Maris Otter Malt
5.56% Caramalt
5.56% Wheat Malt
0.7 g/L Northern Brewer (10.5% Alpha) @ 90 Minutes (Boil)
1 g/L Cascade (5.5% Alpha) @ 15 Minutes (Boil)
1 g/L Willamette (5.5% Alpha) @ 15 Minutes (Boil)
1 g/L Cascade (5.5% Alpha) @ 1 Minutes (Boil)
1 g/L Willamette (5.5% Alpha) @ 1 Minutes (Boil)
Single step Infusion at 66°C for 90 Minutes. Boil for 90 Minutes
Original Gravity (OG): 1.043 (°P): 10.7
Colour (SRM): 6.3 (EBC): 12.4
Bitterness (IBU): 34.2 (Average)
88.88% Maris Otter Malt
5.56% Caramalt
5.56% Wheat Malt
0.7 g/L Northern Brewer (10.5% Alpha) @ 90 Minutes (Boil)
1 g/L Cascade (5.5% Alpha) @ 15 Minutes (Boil)
1 g/L Willamette (5.5% Alpha) @ 15 Minutes (Boil)
1 g/L Cascade (5.5% Alpha) @ 1 Minutes (Boil)
1 g/L Willamette (5.5% Alpha) @ 1 Minutes (Boil)
Single step Infusion at 66°C for 90 Minutes. Boil for 90 Minutes