Good "young beer" ?

[Cruzn4aBrewzn]

So I need to make a quick beer that will be drinkable basically right after fermentation. I know that this is not optimal but we have a beer emergency. I need to make something that I can ferment and then keg and serve the minute that it's carbed up. I was just wondering if any of you had any suggestions on a style or a recipe that might best suit a rushed beer? And I know it's not a good practice and there is no magic instant beer but what has to bed one has to be done so any input would be greatly appreciated as it will save a last min brew....

 

[jma99]

Go Hefe, young man!

Make a wheat, they are best when young.
(Like so many other things in life....)

 

[Dan]

What's the start and end date your beer has to be ready? Are you kegging it?

 

[JasonToews]

hefeweizens and dunkelweizens are meant to be drank young

 

[wailingguitar]

brown ale, mild, ordinary bitter? Low OG ales like that can work fine in a case like yours...

 

[Cruzn4aBrewzn]

Cool. Thank guys. I haven't done a good wheat beer in a while anyway. Ad yes I will be kegging it. And I'm looking at maby a 12-13 ferment and then keg and carb for service. I just had a party for my son's birthday and we drank all of my extra beer as I have been out of my usual brew schedule for a while and have not kept the pipeline going and realized that now we don't have the beer for when we needn't again a a couple weeks.... And would rather try and brew a rushed beer than go buy some cheep BMC To appease everyone but will if I have to.

 

[Cruzn4aBrewzn]

brown ale, mild, ordinary bitter? Low OG ales like that can work fine in a case like yours...

Ooh ya a brown would be killer.

 

[Malticulous]

I have served brown, dry stout and porter in less than two weeks. Its more about the technique than the style or even the gravity. Lighter beers tend to need more cold conditioning.

Pitch healthy yeast at fermentation temp and let the temp rise about a degree a day. A few days after FG crash it for another day. Fine it and let it settle for three days before racking (I like to fine in a secondary). Then keg and force carb.

It's worked out to eight days before. The beer serves relatively clear and not yeasty. I like the freshness found in well brewed ale that young. You cant buy it.

 

[Cruzn4aBrewzn]

I have served brown, dry stout and porter in less than two weeks. Its more about the technique than the style or even the gravity. Lighter beers tend to need more cold conditioning.

Pitch healthy yeast at fermentation temp and let the temp rise about a degree a day. A few days after FG crash it for another day. Fine it and let it settle for three days before racking (I like to fine in a secondary). Then keg and force carb.

It's worked out to eight days before. The beer serves relatively clear and not yeasty. I like the freshness found in well brewed ale that young. You cant buy it.

Thanx man. Great info. We'll see what I can pull off in the morning!