I pretty routinely go grain to glass in about 10 days for anything that isn't lagered, or absurdly high gravity.
Name your shortest fermented beer!
- Thread starter colhep67
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Clonefan94
Senior Member
My fermentations usually only last 4 or 5 days, at least visually. With my pipeline as it is though, I usually don't even take a gravity reading for 3 weeks. If I had to push, I could probably go grain to glass in 10 or 12 days.
QuercusMax
Well-Known Member
My fastest so far was a Best Bitter tending toward ESB that I kegged after 9 days and started drinking after 10. I was impatient since I needed to fill a keg for my kegerator. I used WLP002 so it finished out pretty quick.
I can turn around a cherry cider in about a week though - 3 gallons Grocery store apple juice and 1 packet Cote de Blanc yeast, let ferment out, then keg with pound of honey and a pint of sour cherry juice. The ladies love it.
I can turn around a cherry cider in about a week though - 3 gallons Grocery store apple juice and 1 packet Cote de Blanc yeast, let ferment out, then keg with pound of honey and a pint of sour cherry juice. The ladies love it.
chickens4life
Well-Known Member
I have brewed several Belgian singles (patersbeir) and English milds that started in 1.030-1.035 range and finished at 1.002-6. These tend to finish in 20-30 hours.
the mild I brewed last month had 1.25L starter of wyeast 1335 pitched at 62 and at 24 hours when I whent to ramp the temp up it was done. I let it settle for 2 more days and kegged a perfectly clear beer after 72 hours (although a little lacking in the yeast character department on account of the low temp).
the mild I brewed last month had 1.25L starter of wyeast 1335 pitched at 62 and at 24 hours when I whent to ramp the temp up it was done. I let it settle for 2 more days and kegged a perfectly clear beer after 72 hours (although a little lacking in the yeast character department on account of the low temp).
uphillbrewer
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I can brew a pale ale, around 1.054 that with a 2L starter and a good dose of O2, will be grain to keg in 10 days. I've had similar results with a bitter and a mild. I've suspected that several others were ok, but I've gone by the rule "it's done, plus one day", and waited.
ColumbusAmongus
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I skipped fermentation and drank my wort. 0 days booyah!
Yup. Did a Belgian SMaSH last month, and the Belgian yeast I used tore through the 3 gallon batch in just about 30 hours. I let it sit for 10 days and then bottled. Turned out pretty good.
Fortunately it tastes great flat! 
I had one finish fermenting in 3 days as most others have seen but I have a IPA going now and it was at a rolling boil during ferment for the first 5 days but the next 4 it is burping the airlock about once every half hour or so. It was using a liquid yeast that had both ale and lager strains in it.
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