Home of the BrewNosers

Jimmy wrote:I see Big Spruce has a new website, but the "unfiltered" blurb has me confused:

We refuse to filter the goodness out our beer, so each of our batches takes a minimum of 18 days to brew, ferment and condition while the cloudiness gently disappears. This is at least 3 times slower than other craft breweries and it results in a slow produced beer that is wonderfully full of flavor from our fermentation stage.

Really? Other craft breweries are generally serving beer in 6 days or less after brewing?

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GuingesRock wrote:I wonder if that's right though. Some craft breweries might be doing it in six days.

Before someone mentions the word diacetyl ...some craft breweries have that also.

Jimmy wrote:
I'm sure some do push beer out in 6 days, but that doesn't mean it's the normal practice among craft brewers. I'm guessing 2-3 weeks would be the norm for the craft beer industry.

AllanMar wrote:

Jimmy wrote:
I'm sure some do push beer out in 6 days, but that doesn't mean it's the normal practice among craft brewers. I'm guessing 2-3 weeks would be the norm for the craft beer industry.

They probably say it's 3 times fresher then other craft breweries!

NASH wrote:It's not that uncommon for production breweries to put out 5% abv (somewhat flavourless) filtered beer in as little as seven days, the norm is more like 8 - 10 days. 3 day ferment, 1 day rest, 3 day crash, filter, carb, package and send off to market on day 8, 9 or 10. Nothing wrong with that, delicious beer can be made in that time-frame by a knowledgeable brewer with properly setup brewing equipment. For the most part the more flavour beer has the longer conditioning time it needs to meld so bigger beers take more time. Regardless, I don't think anybody really cares how long it takes so long as it tastes good. Other than that it's all cannon fodder and or an attention grab; 'look at me, my shit's better than everyone else's because I ______'.

GuingesRock wrote:Interesting! If you can make a good beer in a short time, why take a long time?

NASH wrote:Regardless, I don't think anybody really cares how long it takes so long as it tastes good.

Fast worker Review by JRdaSconnie
Used Wyeast 1469 for a 6 day grain-to-glass English Mild on my first no-sparge brew. Six days + 1 hour after cold crashing and a slam n bang carbonation it turned out great. Malty, lightly fruity, and delicious. Fermented from 1035 to 1010 in 5 days and floculated nicely.
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NASH wrote:Regardless, I don't think anybody really cares how long it takes so long as it tastes good. Other than that it's all cannon fodder and or an attention grab; 'look at me, my shit's better than everyone else's because I ______'.

voltage wrote:Last two partial boils I did were 5 Days in the primary, then 15 in the secondary. I wait until the airlock is crawling but not stopped. So I am a little closer to the 3 week side, 2.5 to bottle would be a quick brew for me. (Paint it black IPA, Mangrove Jacks Mild, Festa's Cream Ale etc)

NASH wrote: 'look at me, my shit's better than everyone else's...