Brewing two beers with two timeframes

[heserb]

I’m not sure if this is the right forum for this, but as good of place as any. I currently work overseas for 9-10 weeks at a time and back home for 3 weeks. I want to brew two beers on my next trip home. I would like to do one that I can brew, ferment and get on tap in my kegerator in 10-14 days. For this I was thinking an ESB or something light similar to that. Is this the right choice?

For the second, I want to brew something that I can move to a secondary fermenter and let age 10-12 weeks and keg when I get home on the next rotation. Something that will benefit from the added aging. I normally do 7-10 days primary and the 10-14 days in a secondary for clarity. Any suggestions?

I appreciate any and all suggestions for either brew.

Thanks,
Brandon

 

[mongoose33]

I've done some Kolsch's recently that were good (kegged and ready to go) in under 2 weeks.

 

[heserb]

That’s a good suggestion. Thank you mongoose33

 

[Deadalus]

Short-NEIPA
Long-Schwarzbier, Pils, or a Stout

 

[RM-MN]

I've made a somewhat darker ale and left it in the fermenter (no secondary) for 9 weeks and it came out good. Make sure the airlock is full before you leave. I like stouts that get left longer than the normal 3-4 weeks but I get anxious to empty my fermenter and don't leave them that long.

 

[heserb]

Thanks all. Currently I’m leaning Kolsch for the short turn around. Also, my wife has been begging for a chai porter. Maybe this is the time?

 

[Dr_Jeff]

Short - Belgian white - aka Witbier or a Hefeweizen
Long - Belgian Quad or RIS or Old Ale