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Old 06-22-2009, 08:15 PM   #1
Stevorino
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What beer styles hit their prime the fastest? I've always heard 'wheat beers' (what is that, Belgian Whit, German Wheat Beers, or American Wheat Ales?)

Any other beers that condition to their prime? How long does it take from pitching yeast to prime?
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Old 06-22-2009, 09:12 PM   #2
DtownRiot
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I would say wheat beers. I made an american wheat ale that I pitched my yeast into on the 28th of May. I bottled a week and a half ago and the one I just opened is pretty well carbonated and very tasty. Slight hints of banana and clove. So in less than a month I have a very nice drinkable product. Im going to let it condition for another week or so just to get it right where it should be though. But, this beer is very good and drinkable as it stands now.

 
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Old 06-22-2009, 09:59 PM   #3
Stevorino
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Quote:
Originally Posted by DtownRiot View Post
I would say wheat beers. I made an american wheat ale that I pitched my yeast into on the 28th of May. I bottled a week and a half ago and the one I just opened is pretty well carbonated and very tasty. Slight hints of banana and clove. So in less than a month I have a very nice drinkable product. Im going to let it condition for another week or so just to get it right where it should be though. But, this beer is very good and drinkable as it stands now.
What yeast did you use?
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-Stevorino-_________________________________________
In Keezer:
1. BCS - Wet Hopped West Coast Blaster
2. CYBI - Gordon's IPA Clone
3. BCS - Scottish -80
4. BCS - Specialty Saison (Gold Medal at BMO)
In Process:
1. BCS - Janet's Brown Ale (Fermenting)

 
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Old 06-22-2009, 10:56 PM   #4
ifishsum
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Bavarian Hefeweizen (EdWort's recipe, PM version) is the only wheat style I've brewed, and I'm drinking them 4 weeks from brew day (2 weeks primary + 2 weeks in the bottle). That's about half the time it seems to take for most of my pales and ambers to age and condition to drinkability - it even seems to carbonate faster. I use WLP300 for that style at 68*F, lots of banana esters but not over the top. One of these days I'll try the same recipe with WLP320 just to taste the difference.
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Old 06-22-2009, 11:30 PM   #5
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Kolshes and Milds are also quickies. Basically, lower gravity = faster.
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Old 06-23-2009, 12:09 AM   #6
thejerk
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A local brewery told me their fastest brew is their american style wheat--in a pinch they can have it in a customer's glass 6 days after brewing--not that they're usually trying to do it that fast.

 
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Old 06-23-2009, 12:46 AM   #7
StoutFan
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I've had bitter's and browns that were awesome at 3 weeks, perfect at 4.
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Old 06-23-2009, 01:03 AM   #8
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I've done Milds and Bitters 10 days from grain to glass(I keg) so maybe 24+/- days in a bottle. Unlike most here I like young hoppy beers. I have had IPA's at 14 days, so 1 month in a bottle. It's all in what YOU like. If a 24 day beer tastes green to you, wait, if it tastes good, then by all means drink up

 
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Old 06-23-2009, 01:13 AM   #9
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fastest I know of... NW Wheat ( think Pyramid or Widmer ) followed by Bavarian Hefeweizens.

if you add flavoring to a wheat at bottling/Kegging... pretty much ANY evil is counteracted.

I have done a blackberry wheat in 8 days for a wedding. NO complaints.
I have done a steam beer in 9 days, added some spices and called it an apple pie ale.

again... no complaints.
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Old 06-23-2009, 01:23 AM   #10
Stevorino
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What about Scottish Ales? Like a 60 or 70 Schilling?
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-Stevorino-_________________________________________
In Keezer:
1. BCS - Wet Hopped West Coast Blaster
2. CYBI - Gordon's IPA Clone
3. BCS - Scottish -80
4. BCS - Specialty Saison (Gold Medal at BMO)
In Process:
1. BCS - Janet's Brown Ale (Fermenting)

 
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