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Too little time?

  • 11-04-2012 1:23pm
    #1
    bbam
    Closed Accounts Posts: 7,410 ✭✭✭


    I was messing round and time got away a bit on me.
    I have a Coopers Pilsner kit at home and everything sterilising.
    I'd really like it ready in 5 weeks! For a do at the house.

    Is this realistic or should I forget about having it ready.
    Are there any tips for speeding up the process without killing the final product. If I kept the fermentation above 20/22 degrees and then the same once bottled would that work ?


Comments

  • #2
    oblivious
    Registered Users, Registered Users 2 Posts: 4,381 ✭✭✭oblivious


    bbam wrote: »
    I was messing round and time got away a bit on me.
    I have a Coopers Pilsner kit at home and everything sterilising.
    I'd really like it ready in 5 weeks! For a do at the house.

    Is this realistic or should I forget about having it ready.
    Are there any tips for speeding up the process without killing the final product. If I kept the fermentation above 20/22 degrees and then the same once bottled would that work ?


    Two weeks in the fementor and two weeks to carbonate in bottle or keg will do it. Enjoy


  • #3
    spoofilyj
    Registered Users, Registered Users 2 Posts: 579 ✭✭✭spoofilyj


    Five weeks should work perfectly.

    2 weeks in the fermenter maybe 15 day's then batch prime, bottle and store for another two weeks in 18-22 degrees and you should definately have enough carbination for it to be drinkable and quite nice.

    I did a Coopers pilsner over the christmas and it was all ready in four weeks and to be honest I was sampling when it was less than a week bottled and it was lovely.

    Bottle conditioning is fine after two weeks but the longer you leave it the tastier it tends to get.

    Best of luck with it.:D


  • #4
    bbam
    Closed Accounts Posts: 7,410 ✭✭✭bbam


    Thanks.
    I that's encouraging.
    I think I'll bottle half after two weeks and leave the other half in the secondary for bottling later. Don't need much, more of a talking point.
    Had my last brew for a Xmas party and it was great crack tasting it round the table.
    I'll get her bubbling tonight !


  • #5
    bbam
    Closed Accounts Posts: 7,410 ✭✭✭bbam


    Got the Pilsner going two nights ago, was showing fermentation after 6 hours when I peeked in.
    Keeping her at 20degrees, had considered moving it to the hotpress but it's 25-27 degrees all the time which might bee too hot? Yes/No ?


  • #6
    BeerNut
    Moderators, Recreation & Hobbies Moderators Posts: 11,988 Mod ✭✭✭✭BeerNut


    Leave it where it is.

    My beer blog | The Twitter | My other beer blog



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  • #7
    spoofilyj
    Registered Users, Registered Users 2 Posts: 579 ✭✭✭spoofilyj


    20 degrees it just right, any higher and the yeast will be over heated and you can get off tastes in your brew, the ideal temp is 18 degrees but 18 to 22 is a fine range, 25 is too hot, it wont make it brew any quicker and you would be risking the taste. Patience and it will be ready to bottle in 11 days...


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