Originally Posted by gavball6
Just over 5 weeks, right? If I can brew one night this week, do you think this is enough time to be drinkable but St. Pats? I need to bottle condition (new brewer, no draft equipment yet
)... So, about 2 weeks in primary and 3 in the bottles.
Whatdaya guys think?
For a low gravity beer like that, I'd think it was plenty of time. With kegging, I wouldn't hesitate to brew a low gravity English/Irish beer two weeks before consumption. Depending on the beer and yeast strain, I could even argue a week to ten days. Those low gravity British ales are meant to be turned around quickly and consumed young.
I saw a feature on some small Irish brewery on TV a few years ago, and they said they were "grain to glass" in 14 days. On another show, I saw that Boddington's goes from yeast pitch to cask in 3 days. Now, bear in mind that those are professional breweries.
I know most of the HBT forum favors a 3 week primary, but I'd personally say that's extremely excessive for a low gravity beer using most British yeast strains.
As for bottling, I've not done it in a LONG time. However, you don't want high carbonation with this style anyway, so you would add a reduced amount of sugar. I'd think three weeks would work fine.
-Brew a traditional gravity stout (in the low to mid 1.040s)
-Use a high floccing British strain
-Make a starter to ensure a healthy pitch or repitch from a previous batch
-The bulk of fermentation should be done in 3-4 days.
-After terminal gravity is reached, allow a few extra days in primary for yeast to clean up and clear - perhaps raise the temp a few degrees to help
-Cold crash (if possible)
-Transfer and/or bottle