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Old 06-30-2009, 01:25 PM   #1
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Default Grain to Glass in a Week?

Has anyone ever tried this with a low gravity beer? Perhaps a mild or something? I heard of this on Basic Brewing Radio and was wondering how it tasted after a week. I'm going on R&R in January from Iraq for two weeks and was wondering if it would be worth it or not. I don't want to spend the money on the grains if it wouldn't be worth drinking in a week. Oh, and I would be force carbing in a keg if you where wondering.


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Old 06-30-2009, 01:28 PM   #2
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http://www.homebrewtalk.com/f38/proj...th-10-a-77758/

http://www.homebrewtalk.com/f36/drink-more-mild-77598/

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Old 06-30-2009, 01:32 PM   #3
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I've done 10 days with a mild and with BM's Centennial Blond many times. 7 days in primary, 1 day chilling in kegerator, and 2 days at 30psi. If you make a starter, you could probably cut 1 day off the fermentation time. Then, if you carb with the shake method, you could cut off another 1-2 days. So, yes, I think you can be serving a low gravity beer in 7 days. It may be a bit green and will have some CO2 bite at first but I'd go for it!

Enjoy your time off man. Thanks for your service!!
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Old 06-30-2009, 02:15 PM   #4
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I did the Centennial Blonde in about 2 weeks, although it seemed like years while waiting...
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Old 09-07-2012, 11:15 PM   #5
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Old post, I know, but I just made a kolsch, 5 days fermentation was done with a starter, 1 day in the fridge at 35, racked to keg, and forced carbed, and drinking in 7 days time. It's actually better than I expected, in fact, it tastes a lot like the kolsch I get from one of my local brew pubs. So yeah, I think it's possible, and I'm enjoying some now! Cheers!
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Old 09-07-2012, 11:53 PM   #6
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I did a 10 day ipa once, came out real well. Pitched the wort on a cake of notty and it chewed it up in 5 days, then dry hopped it for 3 days, then in the keg to carb.
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Old 09-08-2012, 02:32 AM   #7
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Quote:
Originally Posted by JRems View Post
I did a 10 day ipa once, came out real well. Pitched the wort on a cake of notty and it chewed it up in 5 days, then dry hopped it for 3 days, then in the keg to carb.
Next time keg hop and you could shave 3 days off
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Old 09-08-2012, 02:43 AM   #8
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Quote:
Originally Posted by jgardner6 View Post
Has anyone ever tried this with a low gravity beer? Perhaps a mild or something? I heard of this on Basic Brewing Radio and was wondering how it tasted after a week. I'm going on R&R in January from Iraq for two weeks and was wondering if it would be worth it or not. I don't want to spend the money on the grains if it wouldn't be worth drinking in a week. Oh, and I would be force carbing in a keg if you where wondering.
I'm guessing you'd have maybe 2 or 4 days to drink your beer IF you brewed the first day you are back (that's hardcore) and you might have 'green' tastes, etc. I don't know... seems like bad odds in your favor.
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Old 09-08-2012, 05:40 AM   #9
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If I feel like rushing, my ordinary bitter is typically done fermenting in 48 hours including lag time (usually 12 hrs), so I let it clean up for a couple days and I can keg it and force carb it to about 2.1-2.2 volumes, where it's tastiest. I've brewed that beer on Monday and drank it Saturday afternoon and had it come out as tasty as ever.
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Old 09-08-2012, 06:29 AM   #10
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Where is home? If you are deployed from Ft Bliss I can have a 12 pack of properly aged Home brew waiting for you the day you arrive. Tell me what you like and Ill brew it this weekend.


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