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Old 12-07-2013, 08:14 AM   #1
Nov 2013
Posts: 79
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Ok... So I have seen the thread of the longest fermented beer.

What about your shortest?

Everyone gets inpatient. What's your shortest fermented beer and what did it taste like?

Mine was Mr. beer and it turned out super sweet. I moved the keg around a lot during fermentation and it wasn't terrible but was bad...... My girlfriend liked it lol

Please share your experience

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Old 12-07-2013, 03:12 PM   #2
Sep 2008
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I have done plenty of low gravity ales that fermented in a week. They were kegged in week two and gone in week 3. The key is lots of healthy yeast, temperature control, oxygenation, and of course kegging.
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Old 12-07-2013, 03:20 PM   #3
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Oct 2012
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My english milds fart thru the airlock for about 2-3 days and the airlock goes dead. I would say they are ready to bottle after 7-10 days. I still let them sit for 3 weeks though just cuzzz.
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Old 12-07-2013, 03:27 PM   #4
Apr 2012
Richland, WA
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3 days from grain to end of airlock activity is my shortest so far. For the life of me I can't remember what beer it was.
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Old 12-07-2013, 03:30 PM   #5
Nov 2012
Merrimack, New Hampshire
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I brewed an oatmeal stout that finished in 5 days. I bottled on day 6. No bottle bombs, wasn't super sweet. It finished just right. I think it was right around 6.5%, too. It was one of my better beers I've made. But that was a freak thing. I usually don't pull my brews until they've had at least 10-14 days to primary.
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Old 12-07-2013, 03:31 PM   #6
Nov 2011
Atlanta, Georgia
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I make an extract ESB that goes from boil to empty keg in 2 weeks. It's a little cloudy and not as smooth around the edges, but makes a nice fire pit drinker. Brew on a Saturday morning, fermentation done in 2-3 days and keg on day 7-10. It's usually gone by the following weekend and no one complains. I keep it in rotation all the time.

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Old 12-07-2013, 03:33 PM   #7
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Aug 2011
Tiverton, Rhode Island
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Probably about three days.

But who really cares?

It is not done in three days!

I have never done anything with a fermentation in less than 14 days. I usually ferment for 3 weeks to allow plenty of time for it to finish.

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Old 12-07-2013, 04:01 PM   #8
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Feb 2012
Sparks, NV
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My 1.115 RIS fermented in 4 days to 1.023. But not going to drink it for another 9 months
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Old 12-07-2013, 09:37 PM   #9
Aug 2013
Dallas, Texas
Posts: 68
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Pretty much anything brewed with Nottingham can go in a bottle after a week IMO. My favorite extract ale recipe is consistently carbed up and ready to drink 10 days after pitching.
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Old 12-07-2013, 09:52 PM   #10
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Nov 2012
Windom, MN
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I brewed a Mega Imperial Session Red Ale. OG was 1.199 FG was 0.998. it took 9 minutes to ferment out completely.
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