Just realized that I have 6 weeks before needing to have 3 beers ready for a party. I usually let my beers ferment for 4 weeks and then cold condition in kegs for 3 weeks at 12-14 psi.
Here are the 3 beer styles I was planning to make:
American Pale Ale (SG: 1.052, 37 IBUs)
India Pale Ale (SG: 1.069, 59 IBUs)
Oatmeal Stout (SG: 1.054, 36 IBUs)
I can do the dry hopping in the keg as the beers are conditioning instead of doing this during week 4 of the fermentation.
Any opinions out there on this?
Here are the 3 beer styles I was planning to make:
American Pale Ale (SG: 1.052, 37 IBUs)
India Pale Ale (SG: 1.069, 59 IBUs)
Oatmeal Stout (SG: 1.054, 36 IBUs)
I can do the dry hopping in the keg as the beers are conditioning instead of doing this during week 4 of the fermentation.
Any opinions out there on this?