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jmd1971 · 07-09-2012, 12:11 PM

If you're looking to have ready by 7/29, you do not have time for secondary. Nor is it necessary IMO. Soak the zest in some vodka & chuck it in for a few days max. You need to bottle it by this weekend at the latest to meet that timeframe.

foodplusbeer · 07-09-2012, 04:31 PM

I brewed this on JUNE [EDIT] 23, had it in the keg on July 1, and my friends and I drank it all at my July 4th BBQ. From grain to glass to empty keg in less than 12 days! Great recipe if you need beer fast, thanks.

**jtkratzer** · 07-09-2012, 04:46 PM

Quote:

Originally Posted by foodplusbeer

I brewed this on May 23, had it in the keg on July 1, and my friends and I drank it all at my July 4th BBQ. From grain to glass to empty keg in less than 12 days! Great recipe if you need beer fast, thanks.

May 23rd brew date to July 4th is 43 days...

June 23rd to July 4th is 12 days.

foodplusbeer · 07-09-2012, 04:53 PM

Bah, too much beer! Yes June! Edited previous post

**jbret** · 07-11-2012, 06:08 AM

I've never used dry yeast before. The 11 gallon recipe calls for 1 pack of Nottingham. Will that be enough or do I need to make a starter with the 1 pack?

davis119 · 07-11-2012, 09:08 AM

Quote:

Originally Posted by jbret

I've never used dry yeast before. The 11 gallon recipe calls for 1 pack of Nottingham. Will that be enough or do I need to make a starter with the 1 pack?

Your not supposed to make a starter with dry yeast ... (I have and it worked fine) mr malty.com has a yeast pitching calc....
Just rehydrate. And if biermuncher used one pack I would use one pack

Clifton · 07-11-2012, 04:09 PM

Mr. Malty says 1.5 packs.

foodplusbeer · 07-11-2012, 09:37 PM

I used 1, and dumped about half into each bucket. It worked fine.

**kvess** · 07-12-2012, 01:31 PM

I let this sit in the carboy for two weeks and three days. I also added enough water and boiled it for 90 minuets to get to the correct gravity. I adjusted my hop additions according to the boil. I took this out of the carboy last night and it was awesome. I could taste the citrus flavor balanced with the hops. It was really smooth no bite to it at all. I wonder if the 90 min of boil time made it smoother? I also cooled the wort with my plate chiller. I went from 212 degrees to 82 in 7 mins. I think that may have helped also.

pikeman94 · 07-12-2012, 02:30 PM

Quote:

Originally Posted by kvess

I let this sit in the carboy for two weeks and three days. I also added enough water and boiled it for 90 minuets to get to the correct gravity. I adjusted my hop additions according to the boil. I took this out of the carboy last night and it was awesome. I could taste the citrus flavor balanced with the hops. It was really smooth no bite to it at all. I wonder if the 90 min of boil time made it smoother? I also cooled the wort with my plate chiller. I went from 212 degrees to 82 in 7 mins. I think that may have helped also.

I would say yes on your 90 minute boil. Boiling longer allows a more malty profile to come out. I use this when brewing styles that focus on malt and not hops. Of course the 90 minute IPA bucks this theory