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**mikeysab** · 06-30-2012, 06:43 AM

Low gravity beers are killer for getting something in the pipeline without killing a ton of time. Milds, cream ales, apa.'s, even low gravity ipa's, are perfect for quick turnaround beers that get SOMETHING into the bucket. Theres no reaason a mild or a cream ale shouldn't go from grain to glass in 2 weeks or less. Given the right parameters, we should be drinking a beer 2 weeks after brewing

stalewater · 06-30-2012, 02:19 PM

Quote:

Originally Posted by tre9er

I should note, this is for kegging. I ferment about 10 days and then burst carb and start drinking around day 11 or 12.

I keg so no worries there!!

stalewater · 06-30-2012, 02:21 PM

Quote:

Originally Posted by onthekeg

Just remember the beer will never be as good when its rushed. I would never serve anything in less than 2 weeks. If I was that rushed I would just say I don't have anything ready and leave it at that.

I agree on 85% of my beers, but i have good luck with wheat beers and low gravity beers, drinking within a few weeks of brewing, I just wanted some other receipes to see what everyone else is doing!! I don't like to serve green beer I can usually tell wether it needs more time or not!!

**tre9er** · 07-01-2012, 03:13 AM

Quote:

Originally Posted by stalewater

I agree on 85% of my beers, but i have good luck with wheat beers and low gravity beers, drinking within a few weeks of brewing, I just wanted some other receipes to see what everyone else is doing!! I don't like to serve green beer I can usually tell wether it needs more time or not!!

Yep. Wits and IPA are good early. Wits especially

stalewater · 08-07-2012, 05:04 PM

So brewed the inn keeper from nothern brewer and grain to glass two weeks

brycelarson · 08-07-2012, 05:08 PM

Belgian Wit - since the yeast is happy up to 75 degrees or so you can really get it rolling. I'm usually about 4 days to FG, then a couple more days in the ferm to finish up, keg and pressure - good drink in less than 10.

I like to drink it fast enough that it doesn't fall clear in the keezer.

knuckleheadbrewing · 08-07-2012, 05:10 PM

Quote:

Originally Posted by onthekeg

Just remember the beer will never be as good when its rushed. I would never serve anything in less than 2 weeks. If I was that rushed I would just say I don't have anything ready and leave it at that.

I tend to not let anything be served for at least a month....3 week primary, then 1 week keg....

But I did just brew a Dunkelweizen on Saturday, I was 1.044....I will see what FG is after 10 days....

**tre9er** · 08-07-2012, 05:34 PM

This whole "beer that's rushed" thing is only a half-truth.

If you're literally rushing a beer that's got a complex grain bill, relatively high OG, low yeast pitch rate, and uncontrolled or erratic ferm temps...yes, don't rush that beer.

If you are doing everything right, a pale ale, IPA, or wit can be fantastic after a week or 10 days in primary. I know because I drink mine this "young" and have no off flavors, great aromas, great beer.

0202 · 08-07-2012, 05:48 PM

My last AG pale went from ~1.065 to 1.010 in about 4 days and tasted fine within 10 even though I waited longer. Next time I plan on doing it grain to glass in 2 weeks.

MachineShopBrewing · 08-07-2012, 05:56 PM

Any <1.050 beer with WLP002 or 007 can be ready to drink out of a keg within 10-14 days easily. Healthy pitch with oxygen and you are at FG by day 3. One more day to clean up and you are ready to rack.