7 days ready to drink beer > what you think ?

[VikeMan]

The item in the opening post even had letting the beer sit for a day after using the item on it before serving/canning/bottling.

I've seen that Blichmann QuickCarb in action. It's not the same thing at all as the shaking/rolling methods, but even with the Blichmann, you can serve immediately after carbonating if you plan it right.

 

[Qhrumphf]

Something I didn't see in the OP or mentioned since:

I see no mention of cold. While you can certainly carbonate warm, attempting to bottle warm carbonated beer is going to be an absolute disaster.

If you keg spund, grain to glass in less than 7 days is 100% doable. Especially with lower gravities. Unless you are using an English yeast and isinglass you probably won't have clear beer without filtration, but that's not the end of the world. I used to do 5-7 day grain to glass cask ale (Mild and Bitter in the 2.5-4.5% ABV range) pretty regularly.

If it takes two weeks for an ale yeast to clean up acetaldehyde or diacetyl, your fermentation management needs serious work. Lagers are another story.

 

[deuc224]

Honestly i made a chocolate stout and it came out the keg green. It was great but i felt like i needed to change things about it next time. me and my brother drank it really fast so after about a week in the keg on gas, i noticed it tasted a lot better, on the last glass, 2 weeks after kegging it , it was phenomenal. I vowed to let it age for at least 2 weeks next time and m hefe actually tastes good after a week also. So I think the 2 week rule is pretty solid to get the most out of your beer. its hard to let it sit for 2 weeks but damn you will be rewarded with a great tasting beverage.

 

[Beermeister32]

I like to lager most beers, both lagers and ales, for 90 days. If it is a heavier ale or lager like a big Oktoberfest then 6 months. Once your pipeline is established, this is easy, I usually have 6 or so kegs aging at a time. You just drink the aged beers while the others improve. The exception is very hoppy beers, IPA and such.

For many, a good beer will be fantastic with about 3 months of aging IMHO..! Really improves things!

 

[bracconiere]

well, i got a batch i brewed on thursday the 12th. it's at 1.000 now, so i tossed in the fridge to chill. tomorrow it will be about 42f, and i'll siphon into a couple kegs burst carb them to about 1.2oz's of co2, (i did think 1.5oz but get foam, so now 1.2oz is perfect) and they'll be ready to drink after about 3 hours resting, maybe 4.....

6 days brew to glass! and i'm planing on brewing again on friday! otherwise i'll run out!

just as an update, it was only at 55f yesterday so had to put off kegging.