New Brunswick Craft Brewers Association
Brewing => Technique => Topic started by: Kyle on October 16, 2011, 07:29:38 PM
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In a week or two I, will be brewing about 3 beers. An all grain batch takes about 6 hours start to finish. New members that would like to see all-grain technique are welcome to stop by for all or part of the brewday, with the first 2-3 hours being the most interesting. I'll post a more specific date when I know it.
Any interest in this?
:cheers:
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I would be interested..
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I'd definitely be interested!
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Next brewday is this Sunday starting at 11am. PM me for address info and if you plan to come.
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I will be brewing a pale ale, using a spunding valve*, S-04 yeast, and it will hopefully be ready for the Oct 29 meeting six days later. I'll use Crystal malts to give it an orange-ish colour for the halloween theme.
* A spunding value is a totally unnecessary part that you do not need to invest in to make great beer, however, it allows you to generate great beer in a week or two grain to glass instead of the usual 5 weeks. Basically, yeast is happiest at about 6-7 psi of pressure, and this valve keeps it there when fermenting in a keg, and bleeds off excess pressure. Again, though, you can ferment equally good beer in a bucket.
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keep in mind though My IPA I brought to last competition was exactly 13 days old with no spunding Valve just the regular process !!! what im getting at is that no special equipment is needed to achieve good beer grain to glass in 10 days as I was drinking it at 10 day mark and it tasted no different than at 13 days
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cool, what yeast, and abv% was it? I generally find anything above 6%abv needs about 5 weeks, and that is most of what I brew.
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7% and US-05 cold crashed at day 6 for 2 days carbed at 30 PSI for 2 days
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And it was good Dave.
Mine was 12 days old, and except for the dry hopping was good to go at day 7.
I think the spunding does accelerate stuff, and possibly limit the production of certain negative elements it certainly isn't required.
JQ