So I've got myself in a bit of a pickle. I told a friend I'd bring 2 kegs to his house September 1st. I was just reminded this morning!
Problem is I forgot so last brew day I started a Kolsch when I should have started something else. That most definitely won't be done in time as I'm fermenting it cold (59F) and will want to cold crash/lager it a bit to get it clear. It's only been going for a week.
I'll have 1 keg of an APA that is dry hopping now, but I need a second beer that has to be done in... 11 days. Ouch.
So I did a bit of googling around and searching on this site. Most people recommend pale ales or wheat beers for fast turn around beers. Since I'll already have one pale ale, I decided to go the wheat route. I thought I remembered seeing a recipe for a wit that was 11 day turn around a while ago but couldn't find it again.
Right now I'm thinking of something like this:
3.00 lb Wheat Dry Extract
2.00 lb Light Dry Extract
1.00 oz Hallertauer (60 min)
1.00 oz Williamette (15 min)
1 Pkgs American Wheat Ale (Wyeast Labs #1010) Yeast-Ale
I'll go to the store right after work today and get a starter started. I don't have a stirplate but I can make sure it gets swirled every hour or so except for when I'm sleeping.
24 hours later (tomorrow evening) brew it. I'll let it ferment at ~70F until I hit the FG 3 days in a row then immediately keg and force carb. Depending on how much time I have I'll either do the just set it at 30PSI for a few days or if I'm really rushed sit there and shake it while its at 30PSI until its good to go.
I'd kind of rather do a wit with some spices, but I'm leary about it being done in time. If someone has an extract wit that can be done please let me know.
Also any tips, tricks, or any other kind of feed back to help me select a recipe and get this done is much appreciated! I'll be heading to the homebrew shop at about 4pm central time.
I also see a lot of good reviews for this beer: http://www.homebrewtalk.com/f66/cent...41/#post426430
And it's supposed to be fast. Any confirmations that I can probably get this fermented and kegged fast enough?