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Opinion: Can I brew a Hefe before March 15

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Trappist Artist

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I am throwing a beer dinner for some friends and I would really like to get in one more beer for the dinner. Here's the schedule I am planning:

3/1 Brew day: Get the beer into the primary fermenter.
3/2-12 Keep beer in 6.5 carboy.
3/12 Put beer into corny kegs and force carbonate
3/15 Drink!

I am planning on makeing a 1.040 - 1.050 beer (hefe) using white labs yeast fermented around 67 degrees.

So, is this way too short to get drinkable beer? Should I lower the OG? Any comments would be appriciated
 

TexLaw

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I actually think you could pull this off, but only because you are dealing with a hefeweizen. Keep it on the low end of the OG, though. There's a big difference between 1.040 and 1.050 when you are dealing with this short of a window.

I certainly make no guarantees, but it really could happen. The worst case is that you have a nice hefeweizen waiting for you the next weekend. :)


TL
 

Soulive

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You can do it and I have. I brewed a Hefeweizen last year that I kegged after 7 days, carbonated in 3 days, and was drinking after 10 days total. It was yeastier than I would've prefered, but it was doable. Maybe try cold storing it for a day before kegging...
 

Beerrific

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I think you could do it no problem especially since you keg. Control fermentation temps so that you can get full attenuation and undesired off flavors. Also, a good starter would be advisable.
 

RICLARK

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Beerrific said:
I think you could do it no problem especially since you keg. Control fermentation temps so that you can get full attenuation and undesired off flavors. Also, a good starter would be advisable.
+1 on the starter, you dont want to lose 2-3 days in lag time in this short of a time window.
 
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Trappist Artist

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Unfortunatly, I won't have time for a starter since I am brewing tomorrow. I could buy some more yeast though.

Would it be better to buy a smack pack and then give the yeast a solid 3-4 hour head start?
 

Soulive

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Trappist Artist said:
Unfortunatly, I won't have time for a starter since I am brewing tomorrow. I could buy some more yeast though.

Would it be better to buy a smack pack and then give the yeast a solid 3-4 hour head start?
Make the starter when you get home later...
 

freyguy

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I made a Blood Orange Hefe that started at 1.050, and went down to 1.014 by day 10. Kegged by setting at 35psi for 36hours. Great beer after carbed. Yeast was a bit strong with the clove/phenolic, but was pretty good that way. Even the Coors light drinkers are tearing into this beer!!!
 

DeathBrewer

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i'm force carbing a hefe for a party myself. it spent 3 weeks in the primary, tho. should be ready by tomorrow night. i've got it at about 35PSI and shaking every once in a while...
 

ohiobrewtus

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Hefe's a friggin great. You should have no problems gettinga Hefe ready for a party on 3/15.
 
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T

Trappist Artist

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Sweet, about 35 psi for 36 hours... I'm kinda new to keggin so that's real helpful. Thanks for all the encouragement too!
 
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Trappist Artist

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Just an update,
Racked the beer over to a keg on 3/12. It tasted a little yeasty, but all in all not terrible.

I'll let you guys know who it is recieved this Saturday!
 

Limited Visibility

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Good luck with your beer, hope it is tasty and everyone has a fun and safe time
:mug:

But remember if you don't like it I will take it and dispose of it for ya....
 
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Trappist Artist

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Final update!

The beer was really good, nice and clovey with out too much of that yeasty flavor. I thought this beer turned out a little on the sweet side (maybe it didn't finish off). People liked it but not as much as some paler english styles that I brewed.

All in all I think this was a sucess!

Who says you can't have darn drinkable beer in well under 3 weeks.

As allways thanks for the support!
 
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