1 week heff

[petree3]

I just found out there's a special event coming in 1 week and I've been asked to turn around a 5 gal batch of heff. Has anyone ever tried this before? What were your findings?

 

[TheHappyHopper]

I assume you have the ability to keg? Bottling certainly wouldn't be an option in this case...


On second thought - I wouldn't commit to that time frame - you might be able to rush to make and keg a beer in a week, but without doing a test batch or two, I wouldn't want to make it and put my brewing reputation with friends/family on the line...

 

[TastyAdventure]

If you made a hefe today, you could keg it in about 8-9 days and it'd be good. Make it like 4.5% ABV...

 

[petree3]

I assume you have the ability to keg? Bottling certainly wouldn't be an option in this case...


On second thought - I wouldn't commit to that time frame - you might be able to rush to make and keg a beer in a week, but without doing a test batch or two, I wouldn't want to make it and put my brewing reputation with friends/family on the line...

This is a recipe I have done about 8 times so it's certainly not new to me. I know what it SHOULD taste like... my only real wonder is will it.

 

[thegreatmaibockaddict]

If you have a fresh and healthy yeast strain then maybe. It is not like the beer needs to be clear or anything.

 

[ImNoExpert]

All you can do is try. I'd hot ferment and double pitch. I think it can be done.

 

[petree3]

All you can do is try. I'd hot ferment and double pitch. I think it can be done.

Anything above 64 with wlp300 you end up with way too many banana and clove flavors

 

[ImNoExpert]

Anything above 64 with wlp300 you end up with way too many banana and clove flavors

That is subjective. I think anything under 68 or 70 could take an extra day or two.

I'm just spit ballin' but maybe you could aerate well and give it a good triple pitch to to try to counter act some yeast stress.

Or you could ferment at 64 and have a nice beer 10 - 14 days from now.

 

[TastyAdventure]

OR you could do first 3 days at 64 and ramp up to 70 between days 4-7

 

[JonM]

If you want these folks to have your best product, tell them that 1 week just won't cut it and that you'll be happy to do it next time as long as they give you at least 3 weeks, (better 4) lead time.

One week means you have to take a day to get a starter going, a day of lag time, a couple days of fermenting, a fast burst carb, etc. It won't be your best work and I wouldn't like to show off something that's not my best work.

 

[brew_ny]

a week is hard it's hard enough to turn most brews over in 10 to 14 days kegging

good luck

S_M

 

[TastyAdventure]

I still say hefe is the one exception. It's best served fresh, like IPAs, but unlike IPAs, the yeast does not need to be dropped to have an ideal beer. I think if you manage the temp like I mentioned above, you will be drinking a great beer out of a keg on day 8-9. But, I've never used kegs. I remember trying my last hefe from one batch at 3 months in he bottle, and it had clearly deteriorated...