I am under the gun to make a beer for a friends birthday in 3 weeks, well 4 because it needs to be ready by 4/2. I am going to make it Sunday. Any tried and true ideas?
I need to make a beer that will be ready in 3 weeks
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naterzr2
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Cream of 3 Crops. Search it on this forum.
I did 3 weeks primary, 5 days secondary with gelatin, and was drinking from the keg 3 days later. Beer is tasty for all levels of beer drinkers and clears up nicely.
You could probably cut the primary fermentation down to 2 weeks. I just do 3 weeks as a rule of thumb....
I did 3 weeks primary, 5 days secondary with gelatin, and was drinking from the keg 3 days later. Beer is tasty for all levels of beer drinkers and clears up nicely.
You could probably cut the primary fermentation down to 2 weeks. I just do 3 weeks as a rule of thumb....
pfooti
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Can you keg it? If you've got a keg setup you can do a lot of things in 3 weeks with force carbing; 2 weeks of fermentation plus a few days to crash cool. More or less any light-colored beer, an amber or IPA or cream ale or whatever. Personally, I make something like cream of 3 crops but use rye malt instead of rice. But that's just me.
zickefoose
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Hefewiezens are ready really quick.
BoundForBeer
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This is the issue. If you can keg and force carb you can a bunch of different ales. They are not going to taste as good as you might want them to be still being green. Hefes are the way to go for quick turn arounds.
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Toecutter
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I am takeing a keg of ed worts bee cave ale to a party tonight. 14 days in the primary, and i kegged, filtered, and forced carbed last sunday. i tried a glass last night, and it was pretty good, and well carbed. 20 days total
tdogg
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a hefe and a mild are the first things that come to mind.
OP
OP
I would like to do the mild but is it BMC drinker friendly?
rustbucket
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hefe you can do with in a week - two weeks, then 1 week force carb
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Along the wheat idea, look at Belgian Wits. They are done quick and I understand are made to drink young.
A mild will have less alcohol, more flavor and low carbonation. It'llalso be darker. BMC'ers will have a lot to adjust to.
A Wit will have similar carbonation and alcohol levels and be 'pale'. But it will be fruity with a bit heavier mouthfeel.
A mild will have less alcohol, more flavor and low carbonation. It'llalso be darker. BMC'ers will have a lot to adjust to.
A Wit will have similar carbonation and alcohol levels and be 'pale'. But it will be fruity with a bit heavier mouthfeel.
cheezydemon3
Well-Known Member
Dark beer, while it benefits most from aging (typically) is also the least susceptible to being "green".
BMC crowd?.........They probably like guinness then.
BMC crowd?.........They probably like guinness then.
