Name your shortest fermented beer!

[stonecutter2]

A healthy pitch of harvested S-04 ate through one of my batches in 4 days.

I pitched S-04 dry on a pale ale and it was done in a few days, too. I find S-04 and S-05 to be some serious stuff I keep things between 65 and 70, and they just go to town.

 

[ChuBru]

Cream ale 2 weeks from grain to liver

 

[jkoegel]

I made a white wheat graff. og 1.045. After a wild fermentation with Fermentis wb-06 it was done (fg1.010) in primary 36 hours after pitching dry yeast at 65degF.

 

[ChuBru]

I made a white wheat graff. og 1.045. After a wild fermentation with Fermentis wb-06 it was done (fg1.010) in primary 36 hours after pitching dry yeast at 65degF.

DAMN!!! now thats a quick turnaround

 

[jkoegel]

DAMN!!! now thats a quick turnaround

I still let it mellow in secondary for 2 weeks. It tasted pretty hot due to the 3 gal of apple cider in there. Exited to crack open some bottles this weekend!! 4 weeks start to finish isn't too bad for anything involving apples.

 

[ChuBru]

I still let it mellow in secondary for 2 weeks. It tasted pretty hot due to the 3 gal of apple cider in there. Exited to crack open some bottles this weekend!! 4 weeks start to finish isn't too bad for anything involving apples.

no your right i think 4 weeks is pretty quick

 

[RmikeVT]

I can turn around an APA in 2 weeks 1.50ish. I've done a mild in 10 days and it was good. I just kegged a 1.060 APA after 2 weeks and it was way too green, so I just pulled out of kegerator and put back in the basement. A few things went wrong, I think. 1) I didn't rehydrate yeast, 2) I didn't filter or dechlorinate my water, 3) basement was 57 (during cold spell). I call it the choas pale ale.

 

[NickTheGreat]

My fastest was Edwort's Pale Ale. Grain to Belly was about 2 weeks or a hair less.

 

[Loftearmen]

My fastest was a 1.080 American Ale brewed with Nottingham Ale Yeast. From pitch to belly in 9 days.

 

[PintoBean]

Fastest was a IIPA I mashed super low and pitched a healthy dose of Nottingham. 36 hours from 1.086 to 1.007. I have a temp controlled conical and this was at 66F.

Sent from my SPH-L720 using Home Brew mobile app

 

[dryboroughbrewing]

I pretty routinely go grain to glass in about 10 days for anything that isn't lagered, or absurdly high gravity.

 

[Clonefan94]

My fermentations usually only last 4 or 5 days, at least visually. With my pipeline as it is though, I usually don't even take a gravity reading for 3 weeks. If I had to push, I could probably go grain to glass in 10 or 12 days.

 

[QuercusMax]

My fastest so far was a Best Bitter tending toward ESB that I kegged after 9 days and started drinking after 10. I was impatient since I needed to fill a keg for my kegerator. I used WLP002 so it finished out pretty quick.

I can turn around a cherry cider in about a week though - 3 gallons Grocery store apple juice and 1 packet Cote de Blanc yeast, let ferment out, then keg with pound of honey and a pint of sour cherry juice. The ladies love it.

 

[Life]

I bottle my hefs in about 9-10 days. I like to condition them for another 10 if I'm able to keep everyones hands off of it.

 

[chickens4life]

I have brewed several Belgian singles (patersbeir) and English milds that started in 1.030-1.035 range and finished at 1.002-6. These tend to finish in 20-30 hours.
the mild I brewed last month had 1.25L starter of wyeast 1335 pitched at 62 and at 24 hours when I whent to ramp the temp up it was done. I let it settle for 2 more days and kegged a perfectly clear beer after 72 hours (although a little lacking in the yeast character department on account of the low temp).

 

[uphillbrewer]

I can brew a pale ale, around 1.054 that with a 2L starter and a good dose of O2, will be grain to keg in 10 days. I've had similar results with a bitter and a mild. I've suspected that several others were ok, but I've gone by the rule "it's done, plus one day", and waited.

 

[ColumbusAmongus]

I skipped fermentation and drank my wort. 0 days booyah!

 

[zardozap]

I have brewed several Belgian singles (patersbeir) and English milds that started in 1.030-1.035 range and finished at 1.002-6. These tend to finish in 20-30 hours.
the mild I brewed last month had 1.25L starter of wyeast 1335 pitched at 62 and at 24 hours when I whent to ramp the temp up it was done. I let it settle for 2 more days and kegged a perfectly clear beer after 72 hours (although a little lacking in the yeast character department on account of the low temp).

Yup. Did a Belgian SMaSH last month, and the Belgian yeast I used tore through the 3 gallon batch in just about 30 hours. I let it sit for 10 days and then bottled. Turned out pretty good.

 

[Malty_Dog]

S-04 into a mild took about 3 days. Let it sit for 2 weeks, dropped really clear, and flat as tapwater in bottles so far, although its only been about a week. Fortunately it tastes great flat!

 

[RukusDM]

I had one finish fermenting in 3 days as most others have seen but I have a IPA going now and it was at a rolling boil during ferment for the first 5 days but the next 4 it is burping the airlock about once every half hour or so. It was using a liquid yeast that had both ale and lager strains in it.

 

[kharper6]

Started a red ale with a S 05 starter. 1.049 on Monday, 1.009 on Friday.