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I'm on a mission to crack out a 1.065 OG IPA in three weeks (yes I know it's a bad idea) and have been reading up on accelerated ageing / brewing processes, thought I'd share what I've come up with - any feedback / input greatly appreciated.
Proposed Process: (assuming gravity drops as planned)
Aging schmaging for pale ales. Aging is sometimes used to clean up a poorly brewed beer or to mellow out a darker beer.
Three weeks is enough time but I wouldn't compromise the beer by over-pitching and over-oxygenating. Just pitch the correct amount of yeast and oxygenate to appropriate levels.
Thanks for the feedback all,
I think my main concern was reducing tannins - took about four weeks from bottling to smooth out last time although from what I've read gelatin can help strip tannins so should hopefully help bring it together faster. Also I acidified my sparge water and made sure not to go too high on mash-out to try and reduce tannin extraction in the first place.
I also stretched out the time in primary vs the suggested post fermentation ageing with the aim of allowing more time for clean-up and added gelatin to the primary as suggested.
What I've ended up going for below - proof will be in the drinking this Sat night...