stalewater
Well-Known Member
So i have read on here before about quick turn over beers, Whats your favorite quick beer, I just brewed a hefe and from grain to glass was about two and a half weeks DELIC. would like some recipes GO...
Witbiers in the 40's, grain to glass in 11-12 days.
S ma s h 100%wheat og 1040 40ibu with
sorachi ace, wb06.
Ferment 8 days,bottle 3 days. Grain to gullet 11 days.
In the last month I did a cherry wheat and a Spotted Cow clone, both served at parties in less than eight days.
Well thats the next beer on my list already have the grains for it, then im doing a bitter, I want some beer ready for an end of summer bash, should of planned ahead a little bit but it was a last minute thing. Thanks and keep them coming!!
onthekeg said:Just remember the beer will never be as good when its rushed. I would never serve anything in less than 2 weeks. If I was that rushed I would just say I don't have anything ready and leave it at that.
I should note, this is for kegging. I ferment about 10 days and then burst carb and start drinking around day 11 or 12.
Just remember the beer will never be as good when its rushed. I would never serve anything in less than 2 weeks. If I was that rushed I would just say I don't have anything ready and leave it at that.
stalewater said:I agree on 85% of my beers, but i have good luck with wheat beers and low gravity beers, drinking within a few weeks of brewing, I just wanted some other receipes to see what everyone else is doing!! I don't like to serve green beer I can usually tell wether it needs more time or not!!
Just remember the beer will never be as good when its rushed. I would never serve anything in less than 2 weeks. If I was that rushed I would just say I don't have anything ready and leave it at that.
Any <1.050 beer with WLP002 or 007 can be ready to drink out of a keg within 10-14 days easily. Healthy pitch with oxygen and you are at FG by day 3. One more day to clean up and you are ready to rack.
Where im at I cant get whitelabs, unlees i order online and have it shipped wich ive never had good luck with that so idk.
The two big liquid yeast companies are VERY similar...I wouldn't worry. And dry yeast is great, too. Don't let anyone tell you that Nottingham or Safale are second-class yeasts.
I have a basic Pils recipe that I call "10 'n 6 Pils". Ten days from primary to keg and six hours to carbonate: 10 'n 6.
It's off the top of my head but usually 8.5-9 lbs of Pilsner malt, 1oz of Hallertau @FWH, @15, @0. US-05 yeast and you're good to go. Sub anything in there you like: Cascade makes a nice light APA, 2-row works, a light touch of Citra is really nice.
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