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Old 04-28-2012, 02:40 PM   #1
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Default What can I make in a rush?

I was going to make a Black IPA for a friends birthday, but life interrupted by brewing schedule (damn you real world!). I don't have enough time to make it as I want it in the keg on Mothers Day or the Monday after (May 13-14) to serve May 19.
I would be making something this week, but I'm not sure what I can squeeze in that will be a solid drinking beer. Trying to stay away from wheat beers.
Anyone got an idea of something they made and it came out pretty good with a quick ferment?
I have yet to make a pale ale in my brewing history, do you think I could ferment in a week, dry hop a week, and it will be good?

Any input welcomed!

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Old 04-28-2012, 03:04 PM   #2
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You have about three weeks to serving day?

I'd make a British mild, if wheat beers are out and you want to be drinking this in three weeks. A low OG beer with a highly flocculant British ale yeast = drinkable in two weeks, but better in three.

You could try a cream ale, as those are pretty quick if enough yeast is pitched and the proper fermentation temperature is maintained.

A pale ale wouldn't be a great choice for serving in three weeks, for the most part.

A lower OG, lower IBU beer is usually quite doable in a couple of weeks, but anything with roasted malt or complex flavors may take a bit longer to be ready. Other beers may be ready, but maybe not.

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Old 04-28-2012, 03:10 PM   #3
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Why not brew your Black IPA? Plenty of hops to hide any off flavors. Dry hop in the keg.

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Old 04-28-2012, 03:30 PM   #4
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A pale ale should be ready...Edwort claims 7-10 days ferment and a week in the keg...I have served pales young....your black IPA might work as well if it is not high gravity...

http://www.homebrewtalk.com/f66/bee-cave-brewery-haus-pale-ale-31793/

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Old 04-28-2012, 06:25 PM   #5
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Quote:
Originally Posted by Yooper
You have about three weeks to serving day?

I'd make a British mild, if wheat beers are out and you want to be drinking this in three weeks. A low OG beer with a highly flocculant British ale yeast = drinkable in two weeks, but better in three.

You could try a cream ale, as those are pretty quick if enough yeast is pitched and the proper fermentation temperature is maintained.

A pale ale wouldn't be a great choice for serving in three weeks, for the most part.

A lower OG, lower IBU beer is usually quite doable in a couple of weeks, but anything with roasted malt or complex flavors may take a bit longer to be ready. Other beers may be ready, but maybe not.
Well I have a mild in the carboy (orfeys recipe with a slight twist) but that was to be bottled for a comp. Maybe I should just start up that yeast cake and make another batch.
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Old 04-29-2012, 12:01 AM   #6
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I have had kegs of pale ales gone in 3 weeks from brew many times. Just make them extra hoppy and use a starter and you will be fine.

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Old 04-29-2012, 12:28 AM   #7
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I second this recipe:

http://www.homebrewtalk.com/f66/bee-cave-brewery-haus-pale-ale-31793/

turns out great in a very short time.

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Old 04-29-2012, 11:15 AM   #8
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I love wyeast 1968 for quick beers. It drops amazingly bright in less than a week. It has a nice flavor. You should try your Black IPA. I just brewed a 1.056 ESB and it was crystal clear in six days. I left it in the fermenter a week longer because of lack of time to keg, but fg came out at 1.014

There is a brewery near me in Oregon (Everybody's Brewing) that uses this beer exclusively (except for lagers) because of it's amazing turn around time.

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