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Old 02-19-2010, 06:17 PM   #11
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Originally Posted by Laughing_Gnome_Invisible View Post
You could do a mild or a bitter, but everyone will hate it and tell you it tastes like cougar piss no matter how well you brew it.
I've converted several craft beer haters with Milds.
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Old 02-19-2010, 06:25 PM   #12
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Do your buddy a favor and just tell him to buy some beer from the store. I dont see how you could make a Home Brew taste that good in 3 weeks. Plus he may turn them all off from ever trying to homebrew. I may be wrong though.

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Old 02-19-2010, 06:36 PM   #13
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Do your buddy a favor and just tell him to buy some beer from the store. I dont see how you could make a Home Brew taste that good in 3 weeks. Plus he may turn them all off from ever trying to homebrew. I may be wrong though.
You may be wrong, yes.
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Old 02-19-2010, 06:39 PM   #14
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Originally Posted by david_42 View Post
I've converted several craft beer haters with Milds.
Yeah, I was "Kinda" joking about it. I find that women are more easily converted. They don't have the John Deere tractor and by the way I love my fooking huge pick up truck and did I mention NASCAR beer mentality.

They tend to actually TASTE the beer before they pass judgement.
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Old 02-19-2010, 06:40 PM   #15
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BierMuncher's Centennial Blonde is a great quick recipe. Plus, it doesn't break the bank and is a big crowd pleaser especially with the BMC crowd. I like to make a 10 gallon batch and dry hop 1/2 of it for those with lupulin deficiency.

http://www.homebrewtalk.com/f66/cent...10-gall-42841/

EDIT: Oh yeah, throw in some whirlfloc or Irish Moss to help this clear quickly and crash cool it the last 2 days before you keg (as long as fermentation is done).

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Old 02-19-2010, 06:57 PM   #16
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Originally Posted by Skacorica View Post
Yeah, I think they are mostly BMC types. What do you think of a 50/50 2 row wheat with something like saf 05?
Go for it. BM's Centennial (as mentioned by TwoHeads) is a good option as well. At least with the wheat, you can tell the BMC drinkers that it's *supposed* to be cloudy.
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Old 02-19-2010, 09:11 PM   #17
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I have made several beers that I have tasted at the three week period that were very good, including Ed Wort's Haus Pale Ale.

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Old 02-20-2010, 03:12 AM   #18
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Biermuncher's Can I get a Wit-ness comes to mind for a 3 week turn around. Look up the recipe under just another brew day I believe.

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Old 02-20-2010, 03:36 AM   #19
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I'm very new to brewing and one thing I don't understand is why people here say that the beer needs to condition in the bottle for at least 3 weeks. I just tasted my 4th batch, a single hop Simcoe Pale Ale that I bottled 7 days ago, and it is fantastic right now. I also tried my 2nd batch which also was a pale ale (not as aggressive with centennial, amarillo hops, bottled nearly a month ago) and it has lost all of it's hop character compared to the 1st and 2nd week tastings. All of my batches were in the primary for 3 weeks, but I would have to think that my Simcoe beer would have been great after 2 weeks in the primary and 1 week in the bottle - but then again, I have very little experience, so who knows. I think 3 weeks from pot to mouth is very doable.

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Old 02-20-2010, 03:42 AM   #20
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gannawdm,

I'm surprised your beer was properly carbed in one week. The OP's three weeks is doable mainly because he's force carbonating.

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