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Old 04-25-2006, 07:45 PM   #1
jerly
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Feb 2006
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What would be some of the faster styles, from brewday to drinking? I need to get a couple of batches ready, or mostly ready by memorial day.

 
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Old 04-25-2006, 07:52 PM   #2
Walker
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you are going to have to go with Ales for sure. Lagers would take too long.

For quick turn-around, keep things lower in alcohol so that the fermentation can finish faster. Right around the 4.5% range is probably good.

The more complex the recipe (ie; the more flavors in it) the longer it will take to mellow out and "gel", so keep things simple.

If I was held at gunpoint and asked what types of beers I could produce and have ready to drink in a short amount of time, I would say

Engligh Brown/Mild Ale
Pale Ale
Light-weight Porter

Just stay away from HEAVY beers (stouts, IPAs, Imperial Whatevers, Heavy Scottish Ales, etc).

My $0.02

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Old 04-25-2006, 08:08 PM   #3
cweston
 
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What Walker said--I would think a mild, brown or porter w/ low to moderate hop flavor will be where you'll get your best fast results. People say that browns are very quick to ferment and mature--I'm not quite sure why that one style has that reputation (as compared to other lower gravity, lower hoppiness styles), though.
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Old 04-25-2006, 08:10 PM   #4
hunteraw
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English Brown or Mild is probably the best way to go.

if you're rushing, you probably don't have time to make a starter, so double or triple up on yeast

a kegging system will help because you can force carbonate.

 
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Old 04-25-2006, 08:37 PM   #5
Kaiser
 
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Quote:
Originally Posted by hunteraw
kegging system will help because you can force carbonate.
It surely does, but I was able to get a bottled Pale Ale ready to drink after just 1 week in the bottles, even after the beer spent 2 weeks in a secondary at 50F and was very clear at racking time. The key was priming with Kraeusen (a predetermined amount of a large actively fermenting starter). Six days later it was fully carbonated and there is not to much yeast in the bottles either. More than usually I have to admit though. But it stays in the bottle very well when I pour the beer in a glass.

Hefe Weizens are another "fast" style.

Kai

 
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Old 04-25-2006, 09:19 PM   #6
Beermaker
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There is an article in this months BYO about that. From boil to drinking in 1 week. I think its an APA, goes into primary for 6 days, then into a keg and crammed with CO2 for 24 hrs, then drink. You can go to the website and read the article i think.
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Old 04-25-2006, 09:23 PM   #7
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Sorry, there are 2 recipes....1 is a mild ale, and the other is a Bonneville Flats Bitter. I will post the recipe if you want either one.
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On taps 1,2&3: Una Mas Cerveza, Ham in a Can, IPA
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Old 04-25-2006, 11:37 PM   #8
PT Ray
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I'll second the milds and bitters. I brewed some milds back to back just for that purpose. They were in the 1.036-1.038 gravity range with .5oz hops for flavor and .5oz for aroma. One week in primary then straight to bottles for one week. I used WL British ale yeast that cleared in that time but did not pack all that well and was easily stirred back up when pouring.

 
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Old 04-26-2006, 12:07 AM   #9
Ivan Lendl
 
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whatever you make, if you make a nice BIG starter and pitch it into a well aerated wort you will decrease your lag time from 12-36 hours down to 0-5 hours which will give you a head start...
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Old 04-26-2006, 04:02 AM   #10
jerly
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Thanks everyone. Probably going to go with a pale and a brown.

 
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