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Old 03-23-2013, 10:36 PM   #1
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Default Is six weeks enough time to ge these beers ready?

Just realized that I have 6 weeks before needing to have 3 beers ready for a party. I usually let my beers ferment for 4 weeks and then cold condition in kegs for 3 weeks at 12-14 psi.

Here are the 3 beer styles I was planning to make:

American Pale Ale (SG: 1.052, 37 IBUs)

India Pale Ale (SG: 1.069, 59 IBUs)

Oatmeal Stout (SG: 1.054, 36 IBUs)

I can do the dry hopping in the keg as the beers are conditioning instead of doing this during week 4 of the fermentation.

Any opinions out there on this?

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Old 03-23-2013, 10:51 PM   #2
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Six weeks is plenty if your pitch rate and temp control are solid.

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Old 03-23-2013, 10:56 PM   #3
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I'd say that 6 weeks is pushing it if you were bottling, but kegging gives you a bit of an edge as they can carb, condition and clarify all at the same time.

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Old 03-23-2013, 11:08 PM   #4
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I'd say that 6 weeks is pushing it if you were bottling, but kegging gives you a bit of an edge as they can carb, condition and clarify all at the same time.
I have plenty of liquid yeast starter(Wyeast 1056) ready for each of these and my basement stays at 67 F year round. Would it be better lower the temperature slightly for this time period of 3 weeks in the primary? I know that some pale ales can be turned over in six weeks but I am not sure about stouts.
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Old 03-23-2013, 11:16 PM   #5
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I have plenty of liquid yeast starter(Wyeast 1056) ready for each of these and my basement stays at 67 F year round. Would it be better lower the temperature slightly for this time period of 3 weeks in the primary? I know that some pale ales can be turned over in six weeks but I am not sure about stouts.
For the IPA and APA, pitch enough yeast and try to do your best to keep it at under 68 degrees if at all possible. That's going to be very hard to do in a 67F ambient temperature, but you could try using a water bath in a bin or cooler along with a frozen water bottle if need to, as to not let the fermentation get too warm. With 1056, I think 68 is about the warmest I'd go as it makes a great IPA and APA at cooler temperatures.

Two weeks in the primary is plenty. I never go longer than that for most of my ales, but certainly it's not needed for a well made IPA or APA.

For the stout, that one may take a bit longer. I'd still keep it under 68 degrees, and keep it in the fermenter for two weeks but then keg and keep it at room temperature for at least a week for the flavors to mellow and meld. I'd go with a less roasty stout recipe, and with an OG of no higher than about 1.055. That way, the flavors don't take too long to come into their own.
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Old 03-23-2013, 11:30 PM   #6
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the pale ale and ipa can definitely be done in 6 weeks, especially since you're kegging. you can carb in a keg in a day or so, if you need to. I always got a lot of foam when I tried that though, and had better luck doing it lower pressure for longer time, but in a pinch it would work. the stouit is the only one I'd be concerned about not being ready, as they tend to like time to mellow. you could always replace that with a different beer, unless you and everyone else is set on having a stout. I'd keep the gravity low, and hope for the best on that one.

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Old 03-24-2013, 12:29 AM   #7
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After reading your comments I am going to just brew the two pale ales. I have some bottled oatmeal stout that I can serve to anyone wanting it. Since the party is the first week of May I am not sure how many people will want a darker beer at the start of this warmer weather.

Yooper: I did make your Fizzy Yellow Beer recently using White Labs American Ale yeast (WL060). After 4 weeks in the primary I cold crashed this for a week and then kegged conditioned it for another 8 weeks. It has a very lager like quality and I doubt i will have any left in the next 6 weeks to share at this party.

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Old 03-24-2013, 05:03 PM   #8
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If you want a third beer that's less hoppy, you could whip up a mild. They're tasty, get done quick and some folks might like a lower alcohol offering at the party.

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Old 03-24-2013, 05:15 PM   #9
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If you want a third beer that's less hoppy, you could whip up a mild. They're tasty, get done quick and some folks might like a lower alcohol offering at the party.
Ooooh, that's a great idea! They are dark in color, but not hoppy and really nice. You can brew a mild today, keg it in 10 days, and have a great tasting beer in 2 weeks.
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Old 03-24-2013, 10:36 PM   #10
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Quote:
Originally Posted by ChshreCat View Post
If you want a third beer that's less hoppy, you could whip up a mild. They're tasty, get done quick and some folks might like a lower alcohol offering at the party.
Great Idea!!!

I found this mild ale recipe but I don't have any brown malt. Is there a crystal malt, black malt or something I can substitute? Is it possible to toast pale malt to make it into brown malt?

7 lbs Maris Otter
10 oz Crystal 60L
6 oz Crystal 120L
3 oz Brown malt
3 oz Chocolate malt
1 oz East Kent Goldings 60 min
London Ale yeast
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