Primary to Glass by Thanksgiving?

[nodrognorrab]

First off, thanks for your time and comments!

I brewed on November 5th and want to serve on Thanksgiving.
Below is a proposed timeline.
All suggestions are welcome.
Making a Grapefruit East Coast/New England hopped IPA

Timeline:
Nov 5-21 Primary (16days +/-)
Nov 15-18 dry hop (4oz whole cone)
Nov 18-21 remove 1st dry hop & add 4oz whole cone (same hop type)
Nov 19 Cold crash to 31-33F
Nov 21 Rack to keg and chill keg to 33F
Nov 22 Force carb cold keg @ 20psi (roll on side to force into solution)
Nov 23 Rest/purge to settle out
Nov 24 Serve green beer to guests
Dec 25 Serve same guests mature beer (if any's left)

 

[figgnewton]

I bet you could even leave in primary for less time, I have found my beers with less going on with the malts are pretty good after a week and the extended time did not make it any better or worse. I would say just stick with your timeline and should be all good.

 

[hoppus]

I would drop the first dryhop in today, loose in the fermentor to maximize surface area.

My schedule would be:
Nov 12-17 Dryhop in primary
Nov 17-19 Cold Crash
Nov 19-23 Keg, add Dryhop#2, and carb at room temp
Nov 23 Chill to serving temps
Nov 24 Drink up!

I've found ~20psi at room temp with keg on it's side for 3 days is just about right (2.2-2.5 volumes of CO2). You shouldn't need to purge the keg. Keep all that hoppy goodness trapped inside!