From the HBD Archive
From: florianb%tekred.cna.tek.com@RELAY.CS.NET
Subject: good brew within your lifetime
Date: 1990-05-21 19:54:54 GMT

Being an impatient person, I have been unable to fully relax in my home-
brewing in the past. I mean, waiting for the beer to age is a real drag.
Because of this, I've recently made attempts to reduce the brew cycle time.
These attempts have paid off. I now believe it is possible to brew quality
beer in less than two weeks. May I offer the following techniques for
reduced brewing time? (There's a catch--you need to keg.)

In an effort to reduce all aspects of brewing time, I looked at various points
in the brewing cycle. Significant points are mentioned.

Day #1. I mixed the grains together and ground them with the Corona mill, in
the evening after dinner.

Day #2. I mashed using a single-temperature mash at 155 deg F. Papazian's
formula results in a lower mash temperature, so I use water 10 deg F higher
than he recommends. Again, the mashing takes place after dinner, and I let
the runoff go overnight.

Day #3. (Normally on the weekend) I boil the wort and strain. I use a
chiller to speed up the cooling. After cooling, I add the hydrated yeast
without racking off of the trub.

Day #4. Fermentation going. Day #5. Rack off directly into keg. Add hops
for dry hopping in cheesecloth bag. Pressurize and set aside.

Day #'s 5,6,7. Keg conditioning and carbonation occurs.

Day #8. Put in keg reefer.

Day #9. Wait. Day #10. Begin drinking.

Although the mashing occurs over a 2 day period, I only spend a little time
each day. The boiling and chilling takes about 2 hours. When the keg is first
opened, the beer is still cloudy from yeast. But yeast is good for you. By
the 14th day significant clearing has occurred due to the chilling in the
reefer. By day 21, it is clear and clean. The ale I have made by this method
isn't as good as ale aged a month or more in the keg, but it is still very
good beer. In fact, I enjoy it much more than many of the swillpub brews on
tap here in the Northwest. This method allows me to have a "house ale" and
frees up my equipment for the making of beers with longer aging times, such
as lagers and dark ales. So far, I have only tried the method on pale ales.
By using these shortcut methods, it is possible for me to make good beer
within my lifetime

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