I've been lurking around, and reading information on this site, as well as watching home brew videos on youtube. I'm in college (
) and want to create the cheapest, easiest and fastest brewing beer possible. I know this is blasphemy for you guys, because you guys know how to make and drink the best.
I, on the other hand, classify Busch as good beer, Bud as better, and Newcastle as top level.
With that being said, I propose the question of what would be the cheapest, easiest and fastest beer to produce? I've read about beers that have a turn-around time and ready to drink in a week, and some months. I'd greatly sacrifice taste, for a fast turn around, as long as I don't have a mouth full of yeast.
I'm looking for something that would be completely done in a week or so. Is that possible?
I've seen the price for malt extract, and it costs as much as just buying a dirty-30 of Busch. Is there a place where I can get the malt extract for cheap? Is there any place where I can buy malt extract so the beer would taste similar to commercially sold beer (i.e. Bud). Any recipes for commercial-like beer?
I might also try oxygen injection, just because I am able to get the equipment. On that note, how much faster would it be if I were to use oxygen injection, versus not using it.
The following are the most important questions:
I will be kegging this, and NOT bottling this. I found a small cheap kegerator, and figured I'd rather have it on tap, instead of 100 bottles. Can someone please explain the procedure on kegging? From what I've gathered, after you are done fermenting, you siphon the keg, add sugar, and then seal it. How do you seal a keg? What tools/equipment would I need? I plan on using a Cornelius (Cornie) keg.
As far as the definition of sealing, what does that mean?
**Does it mean to completely seal it off, as in its air-tight, and nothing can go in and out?
**Or just putting a cap (?) over the outlet, but having a hole in the cap for the liquid to come out of?
As far as forced-carbonation, this is just forcing CO2 into the keg at a certain pressure, depending on the temperature, correct? When would you do this? After you sealed (see above question) the keg? What is the time differential with forced-carbonation vs non-forced carbonation? If I force-carbonate it, would I need to add the sugar in the keg (as asked above)?
Thanks a lot. And I'm sorry for the n00b questions, just trying to clarify things so I don't buy/waste more than I have to.