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Old 01-28-2010, 03:29 AM   #1
May 2009
Posts: 127
Liked 3 Times on 3 Posts

Going to visit some friends in a couple weeks and I would like to bring a keg of dry stout with me. It'll be a pretty basic guiness-like dry stout at about 1.045 or 1.050. I usually let most of my beers sit 3 or 4 weeks in primary/secondary before touching them, so i'm unfamiliar with quick turnarounds (also relatively new to kegging). I would probably let it sit in primary for the 2.5 weeks and then keg it with the quick and dirty shaking method a night or two before I leave. Do you think it'll be ready to drink in about 2.5 weeks, or am I wasting my time?

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Old 01-28-2010, 03:31 AM   #2
Jan 2008
Dayton, Ohio
Posts: 218

It should be drinkable but you should know it will be much better if you wait longer. But you have to do what you have to do right.

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Old 01-28-2010, 04:29 AM   #3
Feb 2008
Middleborough, MA
Posts: 1,895
Liked 8 Times on 7 Posts

Try a bitter instead, using s-04 or 1968 you can definatley have it ready in a few weeks.
Start it in the low 60's to mid 60's for 3 days then let it rip to around 70 after a week.

To me a stout needs a minimum of 6-8 weeks provided your water is right (hardness)

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