Originally Posted by Reno_eNVy
Okay so if I brew within a week I'll have 40 days... that's plenty
of time to do whatever I want (ya know, except barleywines and such.) An English Mild can go grain to glass in 10 days... I know because I've done it
Well personally I like to have at least 6 weeks, especially if I am putting some kind of spices or herbs in secondary. I figure 2-3 weeks fermentation, then another 2-3 weeks carbing and conditioning is sort of a minimum for most beers I make in the 1.050+ range. I will drink them earlier than that, but they get a lot better if I give them a bit longer to ripen.