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Old 03-01-2009, 07:37 PM   #1
Jun 2008
Portland, OR
Posts: 359
Liked 7 Times on 5 Posts

I am bringing a brew to a party on March 13th. The beer I already brewed is not quite up to snuff (TG came out way to high due to a thermometer malfunction and subsequent too high mash rest), so I am contemplating trying to sneak in another batch. Any good recommendations on a quick pale ale or IPA? I can force carb.

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Old 03-01-2009, 07:42 PM   #2
Parker36's Avatar
Sep 2007
Posts: 4,742
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12 days brew to drinking? Not going to happen, sorry.

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Old 03-01-2009, 07:45 PM   #3
Ale's What Cures You!
Yooper's Avatar
Jun 2006
UP of Michigan, Winter Texan
Posts: 69,885
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The only thing I can think of is a mild (see the 10der and mild thread) with an extremely well attenuating and flocculant yeast. Maybe a hefeweizen if you like them, or a blonde ale. I think even the mild would be a bit green, but would be the best bet, especially if you stayed under 1.036 or so for the OG.
Broken Leg Brewery
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Old 03-01-2009, 07:48 PM   #4
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Aug 2008
Camano Island, Washington
Posts: 11,533
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"Science + beer = good!"
-Adam Savage

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Old 03-01-2009, 11:13 PM   #5
Oct 2008
Posts: 123
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Haus Pale Ale




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Old 03-02-2009, 07:10 PM   #6
Superman3278's Avatar
Dec 2008
O'fallon Missouri
Posts: 64

I personally know your delima, often people ask for my skills at a late notice. John Palmers recipie for Big Basin American Ale can be pulled off in 10 days. I've done it. It definately is better aged for at least a week, however if you over look that fact, it is a clean crisp ale. I used liquid WYeast 1056 with a starter > 1.035 resting for 12 hours before pitching and was ready in 5 days for condittioning. Force carbed @ 38*f @12 psi for 5 days and purged to serve @ 7 psi. Aging while force carbing @ room temp would not be recomended due to the high psi required, you will spend all day purging wile trying to serve. Good luck!
"Dont worry Brew Happy"

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