You said this drinks well young, but how young is too young?
Like lots of others, I have an event which popped up a bit too soon for comfort. I'm hoping to get from grain to glass in 18 days. However, some things to help it out...I will be doing a pressure ferment which will eliminate the need to force carb and hopefully create a cleaner profile. I'd really like to make a pale ale, but maybe I should stick to something lighter..
Will the dry-hop help for 1 week at cold temperatures? Or should I try a hop tea?