How on earth do some of you go grain to grass in 2 weeks? - Page 2 - Home Brew Forums
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Old 07-08-2009, 01:34 PM   #11
springer
 
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I can never get grass to grow in two weeks just like my beers it takes a minimum of 3 weeks 2 weeks in primary and 1 in the keg to carb and thats for a wheat beer others are more like 6 before I even taste them


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Old 07-08-2009, 01:36 PM   #12
Yooper
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It really depends on the ingredients. For example, we did the 10der and mild swap (10 days from brewday to ship to the recipient) and the beers were really good! A mild, though, is good young. It's better with some age, but it's really good young, too. That's because of the ingredients! Having no roasty flavors that must mellow, not too hoppy, and a low OG, all contribute to early drinkability.


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Old 07-08-2009, 02:35 PM   #13
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http://www.homebrewtalk.com/f70/arka...weizen-123276/ is extract, but is ready to drink (draft) in 2 weeks.

 
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Old 07-08-2009, 02:51 PM   #14
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I'd just soon buy Sierra Nevada Pale Ale than drink green homebrew.

To me, it's a waste of effort to go through all the work and then not have the patience to wait for it to properly mature.

 
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Old 07-08-2009, 03:01 PM   #15
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I think drinking green homebrew is a waste as well. Even if you force carb via shaking at high pressure. The carbonic acid takes around three weeks to break down and your beer will not taste its best. Every beer deserves to be served at its best, wait the three weeks and be happy about it.

The fastest I go grain to glass is 5 weeks. 2 weeks primary and 3 in the keg.

 
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Old 07-08-2009, 03:07 PM   #16

Quote:
Originally Posted by EdWort View Post
To me, it's a waste of effort to go through all the work and then not have the patience to wait for it to properly mature.
But it depends entirely on the style and the recipe. I'm racking my Mild two weeks from pitching, drinking a day later. A lightly carbonated ale with no carbonic bite that always occupies a tap here.

The only beers that I would consider serving this early from my repetoire are my Hefe, Witbier and the aforementioned Mild.

YMMV.

 
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Old 07-08-2009, 03:14 PM   #17
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Quote:
Originally Posted by flyangler18 View Post
But it depends entirely on the style and the recipe. I'm racking my Mild two weeks from pitching, drinking a day later. A lightly carbonated ale with no carbonic bite that always occupies a tap here.

The only beers that I would consider serving this early from my repetoire are my Hefe, Witbier and the aforementioned Mild.

YMMV.
OK, you got me...then again I don't brew milds.

It's good to know though.

 
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Old 07-08-2009, 03:21 PM   #18
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I just brewed up a batch of the "Cream of Three Crops" and a Witbier. 2 weeks from grain to glass essentially. Force carbing in the keg really is the only way this is possible. Bottling takes at least 3 weeks to carb up. With the cream ale, I used gelatin as the recipe stated to help clear the beer quicker than it would normally. Everything tasted great. I would have to say that the Witbier may need a little while longer in order for the yeasty tastes to somewhat subside.
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Old 07-08-2009, 03:22 PM   #19
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I made a hefeweizen for the Stanley Cup Finals. My cuz and I killed it in two games.

Grain to drain in two weeks.
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Old 07-08-2009, 03:25 PM   #20
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The only way I'd go grain to glass in under 3 weeks is by kegging. Force carbonation takes 2-3 days until drinkable IMHO. So that gives you a 2.5 week primary which is plenty for wheats, wits, or anything or "normal" gravity and using a very flocculent strain of yeast. 1056, US05, US04, Nottingham are my favorites for quick turnaround. They just ferment like crazy, and fermentation is complete in about 5 days if not before. You won't end up with a SUPER clear beer like you would with one in there for 4-6 weeks, but you will have beer!

Wheat beers are definitely the easiest since they are cloudy and meant to be consumed young. I've literally kegged a wheat 1 week after I pitched the yeast.


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