Originally Posted by epistrummer
title says it all really. Just want to know what strategies others use for extract beers.
There are a lot of factors at play here and no simple answer. It's certainly true that you can make a solid beer with two weeks in the fermenter and three weeks carbing up in the bottle. But that is by no means a formula that can be applied to everything.
But if you have a lower gravity beer that's fermented with the proper yeast and at the correct temp, then yes, you could have a quality finished product in just five weeks.
That being said, a few degrees here or there, the wrong yeast, not enough yeast into bottles at bottling time, too high of gravity, and any number of other factors to render the 2+3 formula moot.
Only practice will help you determine what is right for your beer.