Quick turnaround

[AzOr]

Hello
I have just been “tapped” to brew a batch for an upcoming party. Here’s the prob, I only have a little more than three weeks!
I’m planning on doing a Citra blonde- similar to BierMunchers w a bit of late addition Citra.

Here’s my q’s
Any yeast recommendations for fast ferment and high flocculation? I have Wyeast American ale II on hand but am thinking of using Notty.

What temps should I ferment at for speediness?

Thanks for reading.

 

[sonic7173]

I've always had a quick ferment with the notty. Without a dry hop I've been in the keg in 7 days. Temps in the low 60's. Good luck!

 

[day_trippr]

I sure hope this is going to be kegged and force-carbed because 3 weeks isn't going to happen with "natural" bottle or keg conditioning.
So, assuming that, there's actually plenty of time, and no need to run the yeast strain out of its happy zone and risk serving something dreadful...

Cheers!

 

[AzOr]

Yeah that’s what I was thinking. I’ve been brewing for a long time but have never paid much attention. Time is always on my side and I never rush.
Do you think two packs of Notty is overkill?

 

[AzOr]

I sure hope this is going to be kegged and force-carbed because 3 weeks isn't going to happen with "natural" bottle or keg conditioning.
So, assuming that, there's actually plenty of time, and no need to run the yeast strain out of its happy zone and risk serving something dreadful...

Cheers!

Yes force carbed.

 

[Sadu]

A lot depends on your system rather than the recipe.

If you are kegging rather than bottling, 3 weeks is plenty of time for most recipes. If bottle conditioning, it's doable but you need to micromanage the details - specifically you want to be bottling on day 7 then bottle conditioning somewhere very warm to hurry things along. If you are fermenting under pressure, then 1 week grain to glass is totally doable and 3 weeks is not even a challenge.

Notty would be a good choice since it floculates well. I took a 1 week old ordinary bitter to a party on the weekend, it was surprisingly clear given there was no finings involved and it tasted excellent. Week before that I was drinking 1 week old oatmeal stout and it was also excellent. These were both fermented under pressure in cornys at 70f using WLP002, crash cooled for 24h before transferring to serving keg.

 

[day_trippr]

I'd ferment at 67-68°F controlled wort temperature and let the Notty do its thing.
There's no heavy lifting in the recipe - you should have it in the keg in ~10 days and have plenty of time to carb it up...

Cheers!

 

[schematix]

a moderate strength properly pitched ale will be at terminal gravity in 2-4 days. if you get it bottled or kegged before the yeast goes completely dormat it'll also carb up in a day or two, three tops. then you have the time to give it some cold conditioning.

 

[AzOr]

Thanks for the tips everyone! The only beer I’ve ever drank before being one month old is an English Mild. I feel much better now.

 

[homebrewer_99]

Light Ale

7# 2 Row
6 oz Caramel (20L)
.3 oz Sterling hops (6.0%) (First Wort Hops)
.5 oz Sterling @ 60 mins.
.75 oz Sterling @ 3 mins.
Safale US-05 or Nottingham

Mash at 150F for 75 mins.
Collect 6.5 gals.
Boil time: 60 mins.

Can be kegged in 7 days.

 

[couchsending]

002 is about the fastest yeast I’ve used even when fermented on the cold side, it also floccs harder than anything out there you just need to be careful with Diacetyl especially with dry hopping or priming with sugar. Tropicalua from Creature Comforts (dry hopped IPA) is heavily dry hopped and packaged out the door inn13 days. They use 002.

Pitch at 64, ferment at 66, raise to 68-70 at the end for two days, then crash, transfer and carb. 3 weeks should be easy.

 

[Genuine]

I just made BM's Centennial blonde but dry hopped with .5oz of Cascade and .5oz of Centennial. I'll be kegging it tonight, cold crashing and carb it at 35psi for a couple days. It'll be a bit less than a week since brew day and I fermented with Nottingham, which made quick work of it.

 

[AzOr]

I almost followed BM’s blonde recipe.
I subbed 3lbs of pale malt for Maris Otter
And my last two hop additions were a blend of Citra and Cascade hops . I also threw in .5 oz of Citra at whirlpool.

And I tossed in the entire peel of one cutie tangerine and peel of a small lime at 10 min. My kid eats lots of them so I try to save the peels for brewing.

I did use Notty. Man I forget how much of a beast it is. I think I’ll buy a couple of packs of Notty just to have laying around.

 

[gunhaus]

Yea I brew BM's Centennial Blonde pretty frequently and expect 10-14 days from grain to glass max, and am never disappointed, nor do I feel i am rushing it. I pretty much always use Notty in it. There are a number of cream ales, and milds, and a few pale ales too around here that will fall in that time line easily. LOTS of options with three weeks and forced carbing.