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Old 12-02-2006, 11:59 PM   #11
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Quote:
Originally Posted by orfy
Just edited!!!! 5 hours not 50 hours.
I figured.
I am trying real hard not to correct people who make obvious typos.

Also - Perry: Right on brother! Who can wait 4 weeks for their beer to age?
Brew fast, drink young.
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Old 12-03-2006, 12:14 AM   #12
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My obvious typos are not so obvious after a night of homebrew Ale and Wine.

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Old 12-03-2006, 12:28 AM   #13
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Last weizen I did took 1 week to ferment, then I put it in to keg and primed with leftover wort. Let sit for another week and had fresh on tap in 2 weeks. Nice easy beer. Gearing up for another brew day tomorrow.

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Old 12-04-2006, 12:14 PM   #14
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My next brew is going to be a hefeweizen, which should be ready in two weeks (one week in primary, one week conditioning/carbonating). I'm not going to add any priming sugar when conditioning - the last ale I conditioned straight from primary without sugar carbonated a treat after a week - guess it's classed as a "real ale" if carbonated without sugar?

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Old 12-04-2006, 01:54 PM   #15
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Do you have the Recipe.

I condition with malt.

No sugar in my beers.

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Old 12-05-2006, 08:35 PM   #16
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I brewed a 10 gallons of mild on Sunday with an OG of 1.033. I plan to have this in the corny by the weekend. Beers of this OG only take a week to brew; no need to wait 4 weeks for mild unless you're bottle conditioning.

Blighty, it's still "real ale" as long as it's secondary fermented in the cask/bottle it's served in.

BYO did a nice article on this:

http://www.byo.com/feature/1476.html

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Old 12-05-2006, 08:41 PM   #17
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As far as shaving time off your brew day, you can always turn your water heater WAY up and basically mash in first thing. The dial has a little knob on the back and if you remove that you can get 170 degree water out of the tank. Obviously you have to be very careful, warn the family, make little signs for all the faucets and remember to turn it down, but it works great. Just calibrate it the first time so you can know what you are doing.

Also, if you heat your kettle during the sparge that cuts some time. Cleaning and pleping while other things are going on helps.

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Old 12-05-2006, 08:41 PM   #18
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The simple definition of real ale for me is.

Brewed from malted grain, hops water and yeast. (With adjuncts)
Carbonated naturally with the addition of wort/malt (or maybe even sugar) on bottling/casking/kegging.
The addition of CO2 to dispense only.

That is "cask conditioned beer". (It may well be distributed in a keg)
It can be served from the keg by a hand pump and no CO2 pressure. Or with help from CO2 from a tap

The same beer force carbonated is "Kegged beer"
Served from a tap.

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Old 07-27-2012, 05:26 PM   #19
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Quote:
Originally Posted by Orfy View Post
Does any one have any tips comments suggestions on doing a speedy brew?

Do you stick to 1,2,3 time scales?

1 week primary
2 week secondary
3 week bottle?

I have done 10 day primary and 10 days in a keg for a session beer at around 3%.

Is there a viable way to kick out a quick beer?
Hi Orfy,
I know this is about 7 years later than your original question, but BYO had an article in May/June 2006 about Speed Brewing written by Chris Colby.
http://byo.com/stories/techniques/ar...-speed-brewing

I brewed it today. We'll see!
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