engrishjones

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My Beer has been aging for about 1 week, and it is 1 week till thanksgiving. Will it be ready by Turkeyday? It is a scottish brown ale.

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dantodd

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Probably not but feel free to try some. Always be a little careful about offering guests beer that isn't quite ready, it could turn them off to homebrew.

Dos_Locos_Brewery

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Only time will tell... I would guess yes for a low gravity beer with healthy yeast.

TipsyDragon

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not really. you need to let the beer sit for at least 2 weeks from brew day. then bottle and let it sit another 2 weeks minimum for carbonation.

Dos_Locos_Brewery

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But that's good advice from dantodd - do a taste test before serving...

engrishjones

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It sat two weeks in the fermenter 1 week after bottling and 1 week aging now

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Lets Go Bluuuuueeeeees! If God didnt want us to drink Beer it wouldnt taste so good.

Revvy

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Unless you made a Low grav beer, more than likely it won't be ready by Turkey day, but will be spot on by CHristmas. WHen brewing with a specific date in mind, especially if you are like me a bottler...You really have to factor in carbonation/conditioning time....MOST new brewer's don't.

You can't really control how long a beer will take to carb and more importantly condition...all you can do is try to factor the time in...

When we say 3 weeks at 70 we mean it usually takes a minimum of three weeks to reach the level of carbonation for average beers.

Gravity and storage temp are the biggest factors in carbonation/conditioning times...Less than seventy severely slows down the yeast...2 degrees may seem like nothing to us, but to micro-organisms that could be like 10.

Stouts and porters have taken me between 6 and 8 weeks to carb up..I have a 1.090 Belgian strong that took three months to carb up.

Everything you need to know about carbing and conditioning, can be found here Of Patience and Bottle Conditioning. With emphasis on the word, "patience."

You're not the first one who's faced this issue...nor are you the 100,000th brewer on here who does. But you have to remember, you are not in charge of this, the yeast are.....

For Example, Last year, I brewed my Pumpkin Ale for Thanksgiving on Labor Day...figuring at 8 weeks, I MIGHT have some ready for Holloween...But they were still green, so I only brought a couple to my annuual Halloween thingy, along with a sampler of commercial pumpkins...BUT come Turkey Day the beer was fantastic, and was a hit at the holiday.

This year with my mother in the hospital most of the summer, I hardly brewed, and DIDN'T brew a pumpkin, and the only beer I will be bringing to Thanksgiving this year is a few bottles of the WIt I brewed this summer, because my sister's husband requested it, so I've been hoarding it til then. I just brewed last saturday, and I'm hoping that will be good for Christmas...But if not, then I bring Micro, rather than bringing green beers.

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Dos_Locos_Brewery

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As dogma, this is surely wrong, although it is good as rule-of-thumb advice. British session ales are often tapped & kicked within this timeframe. I've had beers take anywhere between 5 days and 3 weeks to carbonate (discounting that barlewine that never carbonated...).

Yooper

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I hate to always be the "mom" around here- but I have a word of warning for you. Homebrew is GREAT! No doubt about it- some of the best beer of the world is homebrew! But we are accustomed to the live yeast in it. For new homebrew drinkers, there may be, well, um, some digestive accustoming to be done. It's better with beer that is a bit older- the yeast and other solids settle to the bottom and the beer clears so there is less yeast in suspension. After a few weeks, when you bottle, you rouse the yeast again to carbonate your beer. After a couple more weeks, the yeast drops out again and the beer is put in the fridge. That causes even more yeast to drop out, and you pour the beer into a glass without disturbing the yeast sediment.

The beer should still taste really good next week, but it'll have a bit of yeasty bit perhaps, and some unmelded flavors. It'll get better in about 3-4 weeks. Also the gastrointestinal side effects will fade. For non-homebrew drinkers, that's usually a pretty safe time to introduce homebrew to them. But because it tastes so good, it's easy to overindulge and then have some side effects.

What I'm trying to say in a roundabout way is that too much green homebrew can give you the ****s.

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StAnthonyB

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And a lot of people have been turned off by BAD homebrew.