Originally Posted by Fat Guy Brewing

Ingredients:
4 lbs. extra light DME
1/2 lb. carapils malt
1 oz. whole crystal hops
8 oz. malto dextrin
1 cup priming sugar
1 can Minute Maid Limeade
1 tablespoon of salt

Steeped carapils grain at 150 for 30 min. Boil extract for 1 hour. Added 1/2 oz. of hops 10 minutes into boil. Added malto dextrin at 45 minutes. Added 1/2 oz. of hops for last 5 minutes of boil. Pitched yeast and fermented. It was 4 days in the primary, but it may have only needed 3 days, and another 4 days in secondary. Prepared priming sugar and added to bottling bucket with the beer. Then put in 1 can Minute Maid frozen Limeade. I poured a tablespoon of salt into the middle of the bucket and was about to do more, when the great foam volcano erupted. Straight up from the middle, it left an inch layer of foam on top that I had to scoop out. No more salt. It has a hint of salt taste, but I am still debating if I want to do that again. Bottled and it was ready in about 10 days. A very good summer beer. I will probably cut back on the priming sugar next time.

Originally Posted by ohiodad

You fermented a beer out in 7 days and you went through a primary and a secondary to do it? And it was a good summer beer? And what was the salt for?

Originally Posted by Fat Guy Brewing

The air lock had dropped after 4 days in primary which tells me it was done at that point.

Originally Posted by Fat Guy Brewing

There is not alot of malt there to ferment. The air lock had dropped after 4 days in primary which tells me it was done at that point. Its only about 3% abv. It may have been a day early or so early in the secondary, but I wasn't going to have any time to bottle after that. I recommend picking up a 12'er of Miller Chill, it has lime and a hint of salt in it.