I am a fairly new brewer. I usually ferment my beer in my primary fermenter for 2 weeks (no secondary fermentation) and then bottle for two weeks. Once the 4 weeks are over, I start serving my beer.
This is how I have been brewing since I started and it seems to work well.
I wanted to see if I could have my beer ready in 3 weeks for this one time (Super Bowl coming up).
Can I do this? If so, would I ferment for 1 week and leave in bottle for 2 weeks, or vice versa?
By the way I am brewing a Murphy's Irish Stout.