StrongBad42
Well-Known Member
I've decided much too late that I want to brew something for deer camp. Is there anything out there that can be ready to drink by Nov 15?
Pitching the correct amount of yeast and controlling fermentation temps are key, along with proper oxygenation/aeration.
I would shy away from hoppy beers, they are better after a month or so. They can be good in three weeks, but I feel my PAs ans IPAs are at their best after several more weeks in the bottle
Not in my experience!
I am routinely drinking IPAs on day 20.
Hoppy beers are best fresh, so I drink my APAs, IPAs, and American ambers when they are finished, and clear. Sometimes I keg them on day 10 or so, if I"m not dryhopping. Otherwise, they tend to get kegged around day 15, depending on what I'm doing.
Other quick beers would be a mild, ordinary bitter, English brown ale, hefeweizen, American wheat, blonde ale, and other lower OG and non-complex flavored ales.
roastquake said:I would shy away from hoppy beers, they are better after a month or so. They can be good in three weeks, but I feel my PAs ans IPAs are at their best after several more weeks in the bottle
Not in my experience!
I am routinely drinking IPAs on day 20.
Hoppy beers are best fresh, so I drink my APAs, IPAs, and American ambers when they are finished, and clear.
If you aren't used to turning beers around quickly, I'd say your best bet is to do a still, backsweetened cider. I really like Upstate Mike's Caramel Apple Hard Cider and it goes over well with everyone. The only difference is I let it ferment the whole way out, then just add 1 lb of sugar at bottling along with the caramel. Then dose it with campden/sorbate or batch/stovetop pasteurize. When we first did it, we did half carbed and half still, and we really liked the still better, and it is much easier to do.
I'm just getting ready to bottle my latest batch of it, and I'll be bringing it to deer camp too.
This sounds like a great idea. Question: do you not use the apple juice concentrate at the end? If you could pm me with your process I'd be really grateful.
Does the campden stop any further fermentation? Once you add the concentrate, the yeast is gonna want to have a field day.
Initially, Campden tablets are used to kill off any potentially harmful bacteria that may may be present in the base ingredients used in winemaking, and to discourage any wild yeast from gaining a foothold. Campden will not kill yeast, but it creates an environment inhospitable to them. As sulfur dioxide (SO2) is released into the must and the atmosphere above the must dissipates, the environment inside the fermenter slowly changes and the yeast can grow, but by then our cultured wine yeasts, which are more tolerant of SO2, have gotten a good start and crowd out the wild yeasts, use up all the dissolved oxygen, and consume all the fermentable sugar and nutrients. In the end, there is nothing left for the wild yeasts and they die without propagating.
Does the campden stop any further fermentation? Once you add the concentrate, the yeast is gonna want to have a field day.
Not in my experience!
I am routinely drinking IPAs on day 20.
Hoppy beers are best fresh, so I drink my APAs, IPAs, and American ambers when they are finished, and clear. Sometimes I keg them on day 10 or so, if I"m not dryhopping. Otherwise, they tend to get kegged around day 15, depending on what I'm doing.
Other quick beers would be a mild, ordinary bitter, English brown ale, hefeweizen, American wheat, blonde ale, and other lower OG and non-complex flavored ales.
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