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Old 07-08-2009, 12:51 PM   #1
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Default How on earth do some of you go grain to grass in 2 weeks?

Anytime I try a beer that early not only is there zero chance it's carbed to where I like, but it ALWAYS still has that grainy flavor to it. I can't break 4 weeks minimum.

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Old 07-08-2009, 12:52 PM   #2
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Try making an IPA - hops cover up a lot of that flavor and they're excellent fresh

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Old 07-08-2009, 12:59 PM   #3
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It depends on the beer. If you have a keg setup a Weizen can probably be done in less then two weeks. I don't see how a Porter or other heavy beer could really be done that fast though.

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Old 07-08-2009, 01:00 PM   #4
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I did a Summer Wheat, one week in primary and one week in the bottle and it tasted great.

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Old 07-08-2009, 01:10 PM   #5
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Actually, I agree with the wheat beer -- I've had IPA's drinkable quickly, but never 2 weeks.

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Old 07-08-2009, 01:22 PM   #6
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low gravity is key here nothing over like 1.040. a low gravity dry stout works great but you will have to brew another batch soon because they will be gone fast.

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Old 07-08-2009, 01:26 PM   #7
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For me, even a wheat needs more than two weeks.

I mean, it is drinkable in a couple of weeks, but gets SOOOOO much better after a couple of weeks in the keg.

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Old 07-08-2009, 01:27 PM   #8
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I prefer American IPAs and other hoppy styles as young as possible, while the fruity yeast esters will still complement the flavor hops. 2 weeks sounds perfect for a low gravity IPA or highly hopped pale ale.

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Old 07-08-2009, 01:29 PM   #9
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The simple answer is that I don't. The only way I can imagine drinking anything younger than 3+ weeks is pitch 3x as much yeast as normal and then filter and force carb. No thanks.

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Old 07-08-2009, 01:30 PM   #10
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I go grain to grass via heating pad germination.

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