Darin

Recipes 

I'd like to have a couple kegs ready for Christmas guests. I have an IPA that will be ready soon,
but I'd like to have a second keg ready also. Is an Anchor Steam clone a good "fast" recipe?

USMCYoder

Recipes 

I am actually getting ready to brew a clone of this as well. Our beer club decided that everyone is going to brew (Only 5 of us) and bring it to our local bar which will have a keg of it on tap so compare it. We were guessing around a month of so till we were ready to go. If you brewed this weekend and forced carb, you should be ready in time for the holidays.

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SEMPER SLOSH BREWING
On Deck: Wild Farmhouse Saison, Honey Ginger Ale
Primary: Air
Secondary:Air
Drinking/Drank: Pale Ale, Sweet Saison, Chocolate Milk Stout, Maple Porter, Hoppy Belgian IPA, Belgian Wit, Blood Orange Wit(3rd NHC), Belgian Quad


My Keezer Build aka "The Monstrosity"

pericles

Recipes 

Steam beers (also called "california commons") usually call for hybrid yeasts, like White Labs' San Fransisco Lager yeast. In my experience, they usually take a little longer than standard ale yeasts. You might have time if you're force carbonating, but you're definitely cutting it close.

If you're brewing for guests and you want to be SURE you have something good ready in time, I might suggest picking a faster fermenting style. Maybe a Pale Ale for the folks who'd like something less hoppy than an IPA?

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Primary 1:
Primary 2: Kitchen Sink IPA
Secondary: Soured Golden, Belgian Golden Strong
Kegged: American Wheat, American Amber, Pliny the Elder
Planning: Union Jack IPA

RIT_Warrior

Recipes 

I just made "Palace Bitter" yesterday, which is an ESB-style ale. Nice hop taste, but it isn't that bitter. It is in Papazian's book, not sure what the page number is off the top of my head. He mentions it is usually ready to drink in around 14 days, sometimes sooner.

I'm trying to have that ready by New Years, which looks quite doable. I used Fermentis S-04.