BeerBorg

While visiting Florida on vacation last month I drove to Bonita Springs where I had a conversation with Brian Hahn co-owner and head brewer of Momentum Brewhouse. After sampling his award wining 12% Barley Wine I asked Brian about the brewing process, expecting to hear he lagered it for months before serving it. I was very surprised when he said that beer ferments for 5 days, cold crashes for 3 and connects to his taps in just 8 days. Well if Brian is to be believed then so much for the 6 to 12 month conditioning that I have been programmed to do.

Does anyone have any idea on how he is able to pull off this feat? Even if he were to constantly feed fresh yeast into the fermentor for those 5 days, do you think it's really possible to turn a high ABV beer around in 8 days?

I've heard of low gravity beers in 8 days but a 12%er? Not sure how that works out. Did he tell you what yeast he uses?

Especially a Barley Wine.

Why not?

If the yeast are done, the recipe is solid and the process is clean, it will be beer.

And it may be good, very good in fact.

But, it that doesn't mean it wouldn't / couldn't be better with more time...

Commercially though, that doesn't generally happen as profitability is tied to throughput.

Also, if it's the only Barleywine on tap, there's no potential for an A/B comparison.

That's hard to believe with a Barleywine. Obviously he has a process that works for him. I have heard of many other styles being capable of this but this is a new one. I have heard that North Coast puts out Old Rasputon Imperial Stout to the market in something like only a few weeks.

BigPapaG wrote:Why not?

If the yeast are done, the recipe is solid and the process is clean, it will be beer.

And it may be good, very good in fact.

But, it that doesn't mean it wouldn't / couldn't be better with more time...

Commercially though, that doesn't generally happen as profitability is tied to throughput.

Also, if it's the only Barleywine on tap, there's no potential for an A/B comparison.

I agree but the thing for me is, how is the yeast done so fast in such a big beer? That's why I wonder what kind of yeast he uses? Champagne yeast, Super Yeast? I know it can be done but I really have to believe it would be much better with a little age on it.

Beer-lord wrote:

BigPapaG wrote:Why not?

If the yeast are done, the recipe is solid and the process is clean, it will be beer.

And it may be good, very good in fact.

But, it that doesn't mean it wouldn't / couldn't be better with more time...

Commercially though, that doesn't generally happen as profitability is tied to throughput.

Also, if it's the only Barleywine on tap, there's no potential for an A/B comparison.

I agree but the thing for me is, how is the yeast done so fast in such a big beer? That's why I wonder what kind of yeast he uses? Champagne yeast, Super Yeast? I know it can be done but I really have to believe it would be much better with a little age on it.

The flavor profile of a barleywine does not come from the yeast anyway so I agree with you...

Any high alcohol tolerent monster would probably work...

I've never done one so can't comment but I've certainly had pales and IPAs ready that quickly. Although I don't force carb by shaking, etc. I *could* in theory have a beer on tap that quickly, but I've had beers finish in 3 days that were clean and tasty. With quick filtering or fining I could see how some styles are ready this quickly. Having no experience with barleywines I just can't comment, though.

All you need to do is pitch enough of the right yeast to get the job done. It's really that simple.

I brewed a batch and a half on Sunday. WLP530 was pitched into 5 gallons of 1.055 wort, one package, no starter. It's still bubbling. The smaller part, about 2.5 gallons at 1.060, got 11 grams of Safbrew Abbaye. It took off quickly and now appears done, no krausen, no bubbling. I haven't checked if it cleared. That 11g amounts to a double pitch. Maybe Abbaye is fast, surely it fermented quickly with the over-pitch. Perhaps he uses plenty of quick yeast.