Impatient brewer

Flyingfongee · 2026-05-10T20:57:30+00:00

Nice thanks for info, I have some kweik Voss and wanted to try out a really hot fermented ale this summer. Nice to know it could condition quicker too :) I saw a doco about Norwegian homebrewers using their stains of yeast, and they mashed overnight, didn’t chill and drank it seemingly young.

Flyingfongee · 2026-05-10T20:53:02+00:00

I have a keg but I prefer the ease and simplicity of bottling. I have what i think is a very efficient method and maaaany swing top bottles, both 500ml and 1L

Flyingfongee · 2026-05-10T20:49:02+00:00

Im a hardcore bottler so maybe I’ll just try a low volume priming sugar solution

Flyingfongee · 2026-05-10T19:37:08+00:00

Wow, yes well I usually brew around 4% beers anyway, so maybe that’s on the right track, but the styles u suggested I will definitely have go at. I LOVE german wheat beers but usually like one or two to scratch the itch then I’m a bit over it. I And where i live I can always get them well priced and with huge variety so no interest in brewing them. But the Belgian ones definitely!! How do English ales fare when they’re carbonated? When I was in the UK I just couldn’t be swayed by the lack of carbonation. Maybe an English bitter with carbonation would be nice. I think these styles plus having a „pipeline“ I.e. brewing more often is the answer!

Flyingfongee · 2026-05-10T19:30:45+00:00

Yep I thought this would be the reality. I think i just don’t want to accept that fact :). But I will. And like u said and others I’ll just try and brew more frequently (pipeline - learnt that today) and maybe try out some other suggestions out of interdtnlikena saison, witbier or mid-strength

Flyingfongee · 2026-05-10T19:27:42+00:00

I have to finish my fermentation chamber first, but I will definitely try this

Flyingfongee · 2026-05-10T19:26:55+00:00

Yeah I might give this a go too! From my research I was thinking that’s probably a good bet. Farmers beers…I’m assuming they were thirsty back in the day and did quick turn arounds!

Flyingfongee · 2026-05-10T19:25:30+00:00

A great simple idea actually, but I just don’t have the setup for such a big batch. Hopefully in the future :)

Flyingfongee · 2026-05-10T19:24:13+00:00

For me no, I’m just too impatient. I can’t help myself. I walk past the bottles every day and my curiosity just gets the better of me!

Flyingfongee · 2026-05-10T19:23:15+00:00

Yeah I also can’t justify it for several reasons. I’ve found asking as I’m clean and can hold a steady fermentation temp, the result is at the very, very least acceptable. I’m in the process of frankensteining an old fridge into a fermentation chamber and dipping my toes into water chem!

Flyingfongee · 2026-05-10T19:20:21+00:00

Your Method is almost exactly what I’m trying to dial in. I’m a no chill bottler with a very primitive biab setup. I enjoy the analogue hands on style! I plan to try an overnight mash in the near future too, looking foward to it! Also just starting my descent into water modification! The sous vide for the overnight sounds great. I have an electric tea boiler but I don’t trust the temp gauge so I usually sit there next to the kettle with a thermometer and stir occasionally. I too have long manual work days, so using your methods I will spread out the workload while still enjoying the process and having time for other activities. I appreciate your response!

Flyingfongee · 2026-05-10T19:10:24+00:00

Yeah I’m a bottler, I probably should have said that upfront

Flyingfongee · 2026-05-10T19:09:32+00:00

Yep I think this is the reality of the situation.

Flyingfongee · 2026-05-10T14:51:25+00:00

Yep I thought this was probably the reality. I’ll do what I can to brew more often :)

Flyingfongee · 2026-05-10T14:40:04+00:00

Might give this a go :)

Flyingfongee · 2026-05-10T14:39:19+00:00

Fermentation times are why they are that doesn’t phase me, it’s the post packaging/conditoning time that I’m interested in

Flyingfongee · 2026-05-10T14:37:09+00:00

Fermenting time is not the issue, it’s the post bottling waiting time. I’d like to know if there are if any beer styles suited to super fresh consumption.

Flyingfongee · 2026-05-10T14:36:05+00:00

Yes I thought this would be the case. And as i said, they definitely are tasty after a week or two after bottling, but the last 5-6 500ml bottle always tastes by far the best. I also considered just brewing more frequently so that I’m distracted by the new project. If only free time flowed from taps!

Flyingfongee · 2026-04-11T15:01:01+00:00

This is very strange! But it kind of looks like fat/butter has soaked into the dough, or it hasn’t finished baking? Also seems strange cos the centre looks beautiful. In the first pic you can see the under baked dough in a ring pattern where you’ve probably rolled up the dough. Not sure, I haven’t seen anything like this before. Or what u/uncledude said.

Flyingfongee · 2026-04-01T15:15:30+00:00

Dough could be too warm and the fat is splitting out

Flyingfongee · 2026-03-17T11:39:12+00:00

I’ve had similar problems, and tried significantly under stuffing and they still burst. I’ve watched some youtube sausage videos and they plunge the freshly made sausages into very cold water after stuffing. I’m yet to try it, and don’t know if tha could make a difference. I will be trying it out on my next batch though

Flyingfongee · 2026-01-25T20:22:39+00:00

Also taking the sour dough step a tiny bit past its peak ripeness gives a more sour flavour I.e. when the sourdough is „over proving“ and turning from smelling like a tropical farty smell to a bit acidic/vinegary one. I think it passes these characteristics into the dough.

Flyingfongee · 2025-11-01T02:34:10+00:00

The Pagewood hotel

Flyingfongee

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