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Old 10-24-2011, 06:49 PM   #1
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Default Milk Stout, grain to glass in 25 days?

I'm planning on brewing adx's all grain Left Hand Milk Stout clone (http://www.homebrewtalk.com/f68/left-hand-milk-stout-clone-139820/) for a camping trip but the brewday keeps getting pushed back. If I brew tomorrow I only have 25 days to primary, keg, and force carb. I've never tried doing a beer this fast, what are the odds that it will be good? I know it won't be at it's best this early, but will it be just plain bad, or really-almost-as-good-as-it'll-get, or just 'meh'?

It'll be fermented with S-05, OG 1.060 (that's without the lactose I think).



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Old 10-24-2011, 07:13 PM   #2
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That is pushing it scone, there is a lot going on with that recipe. You would have to be as flawless as possible; even then all those different grains would take a while to marry well. I would bring the alcohol down as well, let it mature faster.

Let us know how it turns out if you end up doing it.

Best of luck.



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Old 10-24-2011, 07:33 PM   #3
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Do it. With good temp control, I don't see why not. Brew today, primary 2.5 weeks, cold crash a few days, carb.

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Old 10-24-2011, 07:38 PM   #4
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http://www.homebrewtalk.com/f13/aging-beer-facts-myths-discussion-84005/

Some inspiration.
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Old 10-24-2011, 07:39 PM   #5
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Pitch healthy yeast, ferment at the proper temperature, and you'll be fine with about 10 days to spare.

Having your beer sit so long in primary is overrated.

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Old 10-24-2011, 07:41 PM   #6
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25 days should be totally fine. Ferment 2 weeks, cold crash 1 week, and keg/force carb by shaking the crap out of it 2 days before you need to pour it. Should be good to go as long as your process on brew day and during fermentation is sound.

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Old 10-24-2011, 07:42 PM   #7
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Quote:
Originally Posted by PseudoChef View Post
Pitch healthy yeast, ferment at the proper temperature, and you'll be fine with about 10 days to spare.

Having your beer sit so long in primary is overrated.
I agree with this.

it's rare that a beer doesnt make it grain to glass in 21 days for me, excepting very high alcohol beers or things that require long term aging, of course.
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Old 10-24-2011, 08:41 PM   #8
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I have brewed this recipe for the past 3 years. Third time was just a month ago. You can easily go grain to glass in 25 days. Rehydrate the yeast and aerate the wort well. It will taste wonderful. I don't notice this stout changing much with age. Tastes awesome even young.

I will go home and drink some of the latest batch now.

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Old 10-24-2011, 08:45 PM   #9
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Quote:
Originally Posted by strat_thru_marshall View Post
I agree with this.

it's rare that a beer doesnt make it grain to glass in 21 days for me, excepting very high alcohol beers or things that require long term aging, of course.
Me too. I just put an amber on tap today that I made on October 8. It was even dryhopped before I kegged it today. It tastes really good.

I will say that my oatmeal stout takes a bit longer to meld than some of my other beers, and since there is a lot of flavors in there that need some mellowing, it's better after about 5-6 weeks total. That's one of the few beers that I'm not drinking by day 20.
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Old 10-25-2011, 01:07 AM   #10
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Most of my beers are ready in less time than this and I bottle. Go for it.



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