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Old 02-24-2009, 10:27 PM   #1
rockjones73
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Default FAST beer

I usually make sorta bigger beers that need to be conditioned for a while, but I'm starting to get the hankerin' for making some fast beers...no secondary, stick in a keg, force carb and drink, two weeks max. I know wheats can be enjoyed soon after brewing, and i've heard of the wit that goes from pot to belly in a week. What other beer styles can be consumed soon after brewing? Any links to recipes? I'd like to increase my homebrew/commercial beer drinking ratio!!!!

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Old 02-24-2009, 11:14 PM   #2
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BierMuncher's Centennial Blonde

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Old 02-24-2009, 11:20 PM   #3
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Mild. Look for Orfy's recipe as a great starting point.

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Old 02-24-2009, 11:23 PM   #4
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Yep- the mild would work! We did the 10der and mild exchange- 10 days from grain to glass, in a beer swap, back in October. If you keg, it's 10 days. Bottling is a bit longer.

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Old 02-24-2009, 11:26 PM   #5
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hefeweizen. No need to wait for the yeast to completely settle. You can go from kettle to carbed in about 2 weeks.

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Old 02-24-2009, 11:30 PM   #6
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I do a brew similar to Ed's House Ale. Grain to glass in 10-14 days, as long as you get fermentation off to a quick start. Typical fermentation lasts 4-7 days for me. I usually let the first 5.5g ferment for 2 weeks, then keg. And the last 5.5g sits for 4-5 weeks or longer and is of course a clearer, cleaner tasting beer.

11 Gallon Batch @ 75% eff.
House Pale Ale
Cost: $19.57


19.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 88.37 %
1.50 lb Caramel/Crystal Malt - 60L (60.0 SRM) Grain 6.98 %
1.00 lb White Wheat Malt (2.4 SRM) Grain 4.65 %

1.50 oz Cascade [6.00 %] (60 min) (First Wort Hop) Hops 15.9 IBU
1.00 oz Centennial [10.00 %] (15 min) Hops 8.0 IBU
1.00 oz Centennial [10.00 %] (5 min) Hops 6.4 IBU

0.28 tsp Irish Moss (Boil 10.0 min)
2 Pkgs Nottingham (Danstar #-) Yeast-Ale

Est Original Gravity: 1.054 SG
Est Final Gravity: 1.013 SG
Estimated Alcohol by Vol: 5.34 %
Bitterness: 30.3 IBU
Est Color: 8.1 SRM

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Old 02-25-2009, 01:31 AM   #7
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TwoHeadsBrewing kind of beat me to it, but I was going to say EdWort's Haus Pale. In the bottle or keg in 10 days. If you force carbonate, you could be drinking a very light and refreshing beer in 12.

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I would never use a dead mouse in my beer. It's much better to use live ones. You could probably just steep a dead one, but live ones must be mashed. Actually, smashed and mashed would be best.
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Old 02-25-2009, 01:46 AM   #8
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That Haus Pale of EdWort's does sound awesome...ahhh, cascades. BUT my LHS doesn't have Munich LME (I live in Fairbanks, Alaska...Awesome town, and bless the LHS, but, you know...Fairbanks). Any good substitutes?
Edit: By substitutes, I mean ingredients. I tried to order the LME from Austin Homebrew, and the shipping to where I live was $65 JUST for the extract!!

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Old 02-25-2009, 01:47 AM   #9
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you'd probably get a lot out of this discussion here.

http://www.homebrewtalk.com/f38/proj...ighlight=milds

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Old 02-25-2009, 02:02 AM   #10
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Quote:
Originally Posted by rockjones73 View Post
That Haus Pale of EdWort's does sound awesome...ahhh, cascades. BUT my LHS doesn't have Munich LME (I live in Fairbanks, Alaska...Awesome town, and bless the LHS, but, you know...Fairbanks). Any good substitutes?
Yeah. Substitute your LHBS for Austin Homebrew Supply.
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