Timeline for Brewed beer turnaround time
Current License: CC BY-SA 3.0
7 events
| when toggle format | what | by | license | comment | |
|---|---|---|---|---|---|
| Jun 19, 2011 at 8:10 | comment | added | iWeasel | Sorry, I don't agree that this is the best answer - and I am not suggesting mine is. Scale and equipment do have their part to play, but the amount of yeast pitched translates straight down to homebrew scales (this is with reference to top fermenting ale yeast as this is my area of experience). Unless you desire the effects of over- or under-pitching I don't believe this is the way to speed up fermentation. | |
| Jun 19, 2011 at 1:19 | vote | accept | brewchez | ||
| Jun 18, 2011 at 23:23 | comment | added | Denny Conn | It's a lot more than that. Fermenter geometry plays a large part in the way commercial brewers fermentations react. | |
| Jun 17, 2011 at 16:59 | comment | added | GHP | I'm curious if anyone has experimented with fermenting under pressure in corny kegs at the homebrew level to replicate pro brewer conditions. | |
| Jun 11, 2011 at 20:18 | comment | added | Hopwise | Larger tanks can ferment at higher temperatures, since the high pressure prevents the yeast from throwing off a lot of esters. So pro-level fermentation is usually faster than home-level. That said, I typically ferment ales for about 5 days, do a diacetyl rest if needed and then keg. Some beers are ready then, others I'll age in the keg. | |
| Jun 11, 2011 at 19:07 | comment | added | brewchez | I know it doesn't all translate. But aren't we pitching at the same rate supposedly, or at least trying to?? 1B cells/L/Plato or something like that. | |
| Jun 11, 2011 at 18:49 | history | answered | Denny Conn | CC BY-SA 3.0 |