I just read about a 48 hour brew from grain to glass ..... must be some kind of record - Kveik yeast at 40 degrees
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Quickest from grain to glass
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48h?
Maybe
4h brew with chilling.
Imidiate pitch of an active yeast.
Or maybe onto a fresh yeast cake
That could maybe eat an average 1045 beer in 24h at 40C.
Then chill and keg 12h later if you have a pre chilled freezer.
So if you optimize everything you could actually do this in 35 to 40h
BUT IT WILL TASTE GREEN.
And then the yeast has not cleaned any fusals
Crazy quick though
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Picture of the beer: https://imgur.com/a/pSfqUAp
https://www.reddit.com/r/Homebrewing...rain_to_glass/Busy rebuilding ....
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Yeah kveik is a beast.
I bottled my latest pale ale batch(5.5 Days in the FV @26 deg with LC Midbust) at around 10h30 on Sat morning. Opened the first one yesterday at 14h30 (after being in the freezer for an hour and then the fridge for another 30 mins).
It was perfectly carbed. I left them in a cupboard which was around 25-26deg throughout and put the rest of them the fridge this morning.
So grain to glass in just under 7 days.
EDIT: To add: I didn't cold crash, so there is visibly more yeast in each bottle but this doesn't bother me. I have cold crashed it before as well but then it obviously took much longer to condition as there was much less yeast present(also, ambient temps weren't as hot back then).Last edited by CaPunT; 18 January 2021, 14:56.
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We did that at Africa Brew in 2019.
Brewed a beer on Friday afternoon and it was on tap on Sunday morning. Fermentation was done sous vide style in a Grainfather @ 40 deg C. Once it hit target gravity and was given a few hours to reach ambient, it was cold crashed @ 1 degree till the next morning. Strong notes of overripe orange as expected, but perfectly fine to drink.
Used the then-new cultivar of Kveik from LiquidCulture. Chris brought it through personally.
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Originally posted by jakeslouw View PostWe did that at Africa Brew in 2019.
Brewed a beer on Friday afternoon and it was on tap on Sunday morning. Fermentation was done sous vide style in a Grainfather @ 40 deg C. Once it hit target gravity and was given a few hours to reach ambient, it was cold crashed @ 1 degree till the next morning. Strong notes of overripe orange as expected, but perfectly fine to drink.
Used the then-new cultivar of Kveik from LiquidCulture. Chris brought it through personally.
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Originally posted by JIGSAW View PostI don't really need to produce beer this fast. I think for now Im also done with Kveik(Voss that is)
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Originally posted by jakeslouw View PostWe did that at Africa Brew in 2019. Brewed a beer on Friday afternoon and it was on tap on Sunday morning. Fermentation was done sous vide style in a Grainfather @ 40 deg C. Once it hit target gravity and was given a few hours to reach ambient, it was cold crashed @ 1 degree till the next morning. Strong notes of overripe orange as expected, but perfectly fine to drink. Used the then-new cultivar of Kveik from LiquidCulture. Chris brought it through personally.
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Originally posted by AlexBrew View PostTry making a Stout with that. You might be surprised.The Problem With The World Is That Everyone Is A Few Drinks Behind.!
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