Pale ale ready in 31 days for keg competition?

[Flipadelphia]

Hi all, I have registered a pale ale in a competition that takes place on August 16th, a keg only homebrew competition.

It's a 1.055 pale and, and I'll be kegging obviously.

I wanted to delay brewing as long as possible so it would be super fresh for the judges.

Have I waited too long? I plan on brewing tomorrow evening.

Thanks

 

[LLBeanJ]

Plenty of time. You could easily be grain to glass with a 1.055 kegged beer in 14 days.

 

[Lupulinds]

I agree with LLBeanJ. I have a 1.055 pale ale fermenting that I expect to be drinking within 2-3 weeks of brew day.

 

[Flipadelphia]

Thanks all!

 

[kombat]

Heck no, not too late. Brew tonight (July 16), give it 2 weeks to completely ferment, then cold-crash for a day (on July 30), then add gelatin the next day (July 31), then rack it to a keg on August 3 at 12-15 psi. By August 16th, it should be perfect.

At that point, you could even draw off the first couple of ounces and rack the rest to another keg if you were worried about it getting cloudy again when you move the keg for the competition (assuming you're bringing the keg to the judging; if you're simply bottling off the keg and it won't be moved, ignore this paragraph).

 

[hunter_le five]

Pale ales are good young. Definitely doable.

 

[strambo]

You could also dry hop it right in the keg.


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[Flipadelphia]

You could also dry hop it right in the keg.


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That I'm planning on!