The warmer the beer, the faster the fermentation. In the summer, I was drinking carbed bottles 7 days after brewing. In the winter, it's taking 3 weeks to get tehm carbed, after a week in primary and 2 in secondary. But I've been AGing heavy stuff...
So far, I've had more experience thinking than I've had brewing....you don't think they are mutually exclusive, do you?
72 batches so far,
48 wine, mostly Loquat, peach, plum, prickly pear
23 beers and ciders
1 Tequila, from a prickly pear wine experiment that didn't work. I call it "Prickly Heat"