I’ve been brewing like mad and haven’t had the usual primary times (6 weeks or so for <1.050OG) I usually opt for, simply bc of turn around times I’m shooting for. My process has been unchanged: big healthy yeast starter decanted, über sanitary process, unchanged mid 60’s ferm temps, rack to keg, cold crash, pump up pressure to 40 psi for few days, pour off ~1L to get yeast off bottom.
Here’s my query. With these recipes, regular ales, even yeast-driven farmhouse’ers, a primary of 4 weeks should be ample time for ferm and clean-up of the beer, yet when kegging after 4 weeks I’m getting some of the off, “Homebrew-y, green, yeasty” flavors at first, yet it mellows after a couple weeks in the keg, and all is kosher. I’M TIRED OF WAITING!!
Q: How can I get the clean beer flavor that everyone talks about w/o waiting additional weeks? I like brewing for parties (It is football season after all) and I know I shouldn’t have to wait like this.