I know, the first tip would be "don't rush your beer through the process." Believe me, I'd rather not.
Skip to the last sentence for my question, or read on if the back story interests you
I thought I had my pipeline pretty well managed, but I blew a keg last night that was supposed to last through Thanksgiving.
I had a few friends over to help me cut down and buck up a HUGE old apple tree, and as thanks I grilled some steaks and gave them all the beer they could drink after we put the saws away. You know the rest of that story...
So now because of work I can't brew again until November 7, and I need a beer kegged and carbed by Thanksgiving Day. I know I'm cutting it close. For simplicity I'm going to make the Northern Brewer Brickwarmer
, all grain.
I've been brewing all grain for a couple years, but this is the first one I'm trying to take from grain to glass in 21 days. I figure if fermentation is complete in 10 days, I can cold crash for 48 hours, then keg and have it cold conditioning and carbing for 9 days before the first pour. We'll see how it goes from there. I've got a case of Sierra Nevada Flipside in the basement just in case.
I'm not looking to be talked out of it. I'm going to do it. What I'm wondering is if anybody has any tips based on having made a drinkable beer in short order. Or, would you like to share your quickest successful
grain to glass?