sonofgrok

Recipes 

I am loving brewing so far. I have 2 meads and a braggot (all 5 gallons) in the works but from my understanding none of these are going to be remotely drinkable until late winter/early spring. Is there any kind of brew that I can make in the interim that will be drinkable within 3 weeks or so. Call it impulsiveness but I'd like to enjoy some fruits of my labors sometime in the near future. I am going to run out of carboys here soon so something that can go straight from the primary to a growler or bottles would be ideal. I am wanting to do a cider once my first mead is bottled (aka a carboy frees up) but even that is going to take several months to come around.

If not, then I guess patience is a virtue (just not one of mine).
Thanks!
E

P.S. I am swinging by the local homebrew supply tomorrow so I can pick up some stuff there if needed!

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"Always do sober what you said you'd do drunk. That will teach you to keep your mouth shut." ~Ernest Hemingway

Yooper

Recipes 

I was a winemaker, and meadmaker, long before I started making beer. But I felt like I needed something to make an drink in the long wait for my wines so I started brewing beer.

Beer is quick, certainly compared to mead anyway! Some beers, like a mild or a brown ale, can be ready to drink in just a couple of weeks.

If you're interested in a quick beer recipe, let us know what you'd like to drink and we can help point you in the right direction.

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Broken Leg Brewery
Giving beer a leg to stand on since 2006

gcdowd

Recipes 

Might I suggest a light pale ale? EdWort's Haus Pale Ale is a great choice and can be ready in 3-4 weeks.

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God invented whiskey to keep the Irish from ruling the world.

sonofgrok

Recipes 

Well, when I comes to beer, I like dark and rich. Stout, porter... lol probably ones that take the longest. Amber's are alright. I am not too picky as long as it isn't light piss water. I kind of gave up beer (don't stone me!) when I got older and got into wines and avoiding a belly. I make the occasional exception for a good dark micro brew though. Brought myself home an excellent growler from Pagosa Brewing Co. on a recent excursion up there. When it comes to beer quality>quantity and I will usually just enjoy one or two in a sitting. And I mean really enjoy.

I will definitely make an exception in this case for any beer just to have something that I personally made to drink in the interim. I know, I know... I am a picky bi^&4.

P.S. never made beer so N00b me out. I only have EC1118 yeast and honey. I am guessing I'll need to pick up some other kind of yeast at the store tomorrow and some kind of a LME (hopped?). I'd prefer to prime with honey over corn sugar too if that is doable.

__________________
"Always do sober what you said you'd do drunk. That will teach you to keep your mouth shut." ~Ernest Hemingway

TNGabe

Recipes 

I'm drinking a berliner weisse styled beer I pitched 10 days ago. Got the idea from Sean Cotes blog. For something everyone promised would smell like hot vomit, I think it tastes an awful lot like 1809.

whoops, missed the dark and rich bit there, disregard

Yooper

Recipes 

I'd skip any prehopped LME and buy some fresh LME or DME, some yeast and some hops.

A stout isn't hard. I can give you a great recipe. It comes from Brewing Classic Styles, and I made it ages ago.

5 pounds pale LME (unhopped)
2 pounds flaked barley
1 pound black roasted barley

2 ounces Kent Goldings 60 minutes

For yeast, use Irish ale yeast. If you want a dry, use S05.

Steep grains in 2 gallons of water at 150-155 for 30 minutes. Remove and bring to a boil. If you have a big enough pot and burner, bring your volume up to 5 gallons and add the LME. If not, bring to a boil and when boiling add the hops. After 55 minutes of boiling, add the LME by taking the pot off of the heat and stirring it in. Cool in a water bath, pour into a fermenter, top off to 5 gallons, and then add yeast. Ferment 10 days or so, until SG is the same for at least three days. Bottle, using .75 ounces of corn sugar ( or 4.6 ounces honey) by weight in 2 cups of boiling water to prime in the bottling bucket.

OG 1.042
FG 1.010


That should work well, for a quick stout recipe.

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Broken Leg Brewery
Giving beer a leg to stand on since 2006

dneubeck85

Recipes 

I have some great recipes for stouts....all will be ready three or four weeks. Chocolate vanilla java, brown sugar oatmeal, or a jet black chocolate based stout I call the obsidian. Let me know if u want recipes

sonofgrok

Recipes 

Well, based on all the advice here, I guess I am delving into beer brewing this weekend. Seems a little more complicated upfront than what I am used to but I am sure I can handle it.

Thanks all!

__________________
"Always do sober what you said you'd do drunk. That will teach you to keep your mouth shut." ~Ernest Hemingway

reinstone

Recipes 

old rasputin is from grain to store in 30 days-try the byo recipe

sonofgrok

Recipes 

Obsidian sounds delicious! I am interested.

__________________
"Always do sober what you said you'd do drunk. That will teach you to keep your mouth shut." ~Ernest Hemingway