pour in four

General Homebrew Discussion
1

In Express Brewing - Speed Brewing from Grain to Glass in Less Than 10 Da – Maltose Falcons Drew showed how to brew and serve beer within six days. Obviously, as human beings, when there’s a barrier, we want to kick against it real hard to see whether it will break, or at least move.

So, in the interest of fun science, is it possible to brew a beer and pour it within 4 days - say brew in the morning of the first day, serve in the evening of the fourth. My general idea would be to ferment in the keg  under pressure with a spunding valve, so carbonation would take no extra time. Obviously a very low gravity beer with big flavors to ‘overpower green beer syndrome’ as Drew puts it.

So, “pour in four”, or in Dutch “bier in vier” (beer in four), can it be done?

2

Might need a massive, active starter to complete fermentation particularly if you are serving the beer cold within 4 days.

3

Indeed, plus yeast that ferments and flocculates rapidly and does NOT throw diacetyl. Suggestions?

4

Would the starter being active mean a SNS starter started the day before?

5

I dang near did this with a Windsor ale beer last year.  Fermentation was 100% complete in 36 hours.  I waited a whole 'nother week but it didn’t move another half a gravity point.

And perhaps even more interestingly…

The Cali Common that I brewed on Saturday with an overpitch of WLP810 was done fermenting in about 48 hours.  I know for a fact I used about 4 times too much yeast.  Nice little experiment, even if accidental.  That being said… it does have a diacetyl issue currently.

6

It could be but I’m guessing the starter might be 0.5 gal for 5 gal batch.

7

I’ve always heard that Nottingham is really fast and clean.

8

I’ve had beers reaching final gravity in two days as well. I use sns. Add at high kraeusen. Would have to know what maximum volume is without getting off flavors. Can it be more than five percent?

9

Yes, but will start slower than a shaken-not-stirred starter, no?

BTW, the first day starts at midnight, so better start brewing early :wink:

10

An active starter would be better, but you could make the starter with Nottingham.

11

has to be done in a keg… no way someone could pull off a tasty beer in less than 10 days in a bottle.

12

It could be done, but very risky.  I’ve experienced boomers in the past from rushing.

13

I have pulled off 11 and 12 days.  Booze is done in 3-5 carbonation in the next 4-5 days and that is really pushing it

14

I envision someone coming up with a  bottle cap that has a seal that releases above 12 psi, but then reseals as it resets at 12 psi.  A spunding valve for a bottle?

15

IMHO, hitting FG != beer is finished.  “Fresh” and “young” are two completely different things too.

16

Hey, I thought this was a beer forum!!!

17

LOL

18

Of course you can do it. Will it give you a buzz sure, will it taste like crap sure. Prison hootch.

19

Just a hunch, but I don’t think pressurized fermentation would be the way to go. It would probably add more time to fermentation than the hour or two it takes to force-carbonate in a keg.

20

I’ll serve the beer to a bunch of friends. If they come back for a second serving, I win :wink: