Quickest Ale to make

[Malticulous]

My Dry Stout is less than 3 weeks for brew day and seems to be coming into it's own now. Most beers I brew I wouldn't even bottle until three weeks, but since it was under 1.050 and well brewed I went ahead and bottled it at 10 days. I don't regret it.

 

[LordHedgie]

I don't see the point in aerating an extract brew unless he boiled the water he added or somehow removed the O2 naturally in water. You need to aerate a full boil because you've boiled all the O2 out of the wort.

I liked the earlier post about not combining full boils with late extract addition. I'm now tempted to do a full boil with late extract addition using hopped extract.... Boil six gallons of water for an hour, add extract, chill.

 

[motobrewer]

Looking to brew something up for New Years. Porter, OG 1.050. Unfortunately, I won't be able to brew until the 28th, so that gives me almost 5 weeks exactly. Force carb might be my saving grace.

Do you think it'll be ready to drink by Dec. 31? If so, how would you carb? This'll actually be my first kegg'd beer.

 

[Yooper]

Looking to brew something up for New Years. Porter, OG 1.050. Unfortunately, I won't be able to brew until the 28th, so that gives me almost 5 weeks exactly. Force carb might be my saving grace.

Do you think it'll be ready to drink by Dec. 31? If so, how would you carb? This'll actually be my first kegg'd beer.

Yes, it should be ready. If you do a couple of things to make it drinkable sooner, rather than later. First, keep the gravity at 1.050 or even a little lower if you want. The less complexity in the grain bill, the more likely the flavors will meld well by then, so study the grain bill to make sure you don't have a lot of things going on in there. Use a flocculant yeast, so it clears well. That should make it doable.

 

[alexdagrate]

If you are talking ultra quick and easy, this is one way. The owner of my LHBS did this in his shop w/o any boil!!!!

Got a 3.3-4lb of Hopped LME (HLME). Soaked in the hot water. Added ~ 2-3 gallons of hot water to a sanitized 6 gal carboy. Added ~ 2 lb of DME and stirred well until dissolved then added the 3.3 of HLME. Added more hot water ~ totaling 5.5 gal.

Using a racking cane and drill he whipped air into and blended the wort. (FYI - The cane bend is in the wort). I tried this aeration method, it aerates well!!! Then pitched a camden tablet and added a sanitized air lock.

~ 24 hours later he pitched a pack of S-04 or 05 and let rip. Once done, he racked it to a keg with about 4 oz of cascade in a muslin sack and put CO2 on it.

It tasted pretty good, I would have never thunk it was done that way but oh well. It was pretty hoppy. The HLME was well hopped. I think he used an IPA kit.

How long before fermentation was done? What was the total turn-around time then, pitch to glass?

 

[motobrewer]

he less complexity in the grain bill, the more likely the flavors will meld well by then, so study the grain bill to make sure you don't have a lot of things going on in there.

well....here's what I have. Kind of a Sierra Nevada Porter clone....

6.00 lb Pale 2-row
2.50 lb Munich (7L)
0.50 lb Black Patent
0.50 Caramel 40L
0.50 Chocolate

1.50 oz East Kent Goldings (60)
0.50 oz Williamette (40)
0.50 oz Williamette (20)

Was thinking of double-pitching two vials of W001 because I won't have time to make a starter and wanted to ensure a good ferment.

Single Infusion, 154F for 60 min. 1.048 OG. Is this grain bill too complex?