Stout from grain to glass in a month?

[Fid]

Yup, I'm gonna be that guy who's trying to push his beer's finishing time because he's got friends coming to town :cross:

I'm trying to have a back up beer on stand by in case my current supply runs out before my visitors arrive and I'm curious if I can get a stout to be drinkable in 5 weeks. I'm assuming my chances will be increased if I shoot for a more sessionable beer rather than a monster and that's fine by me... I just want to make sure before I commit to brewing it that there is at least a chance it will be good to go by the time my guests arrive.

Side note: I will be kegging and it will be a faux grain to glass as I don't have the equipment to rock AG...

Anyone have any thoughts? Standby recipes?

 

[astropunk]

You have 5 weeks? I did an extract Stout in about 4 weeks. Kegged it at the end of 4 weeks, and gave it 2 days to carb, and then I was drinking it. By the 5th week it was darn delicious!!

 

[Golddiggie]

If you have tight fermentation temperature control you should be able to do it... Make it a modest OG/ABV brew and it should be doable. Especially since you're already planning on rapid force carbonating it...

Just be very careful about how you brew it. Don't leave any chances for any off flavors developing in this batch, since you're not going to have much time to let them age out.

Personally, if I was to go after this (once I have a fermentation chamber, or someplace with a stable temperature to ferment in) I'd def. go with an all grain batch. No extract of any kind in it. But that's just me... If you've got the extract process nailed and the confidence in your process, then go for it.

I'm going to assume you'll be making a starter for your yeast and doing everything possible to make sure you don't have any glitches... Right?

 

[GoodRatsBrew]

Shouldn't be a problem... I did a Vanilla Bourbon Stout and sampled the first few at 5 weeks. Just had more today and both were very good with no noticable taste differences between the 4 and 7 week mark. Good Luck to ya!

 

[Fid]

Thanks for the extra bit of confidence guys.

I'm going to assume you'll be making a starter for your yeast and doing everything possible to make sure you don't have any glitches... Right?

Right. In fact I may even brew a Mild the next day just in case there are any problems with this one. I will have something to serve damnit!

 

[stevedasleeve]

No problem. Stout IMHO is about the easiest beer to brew. I have a dry stout kegged and aging for St. Paddy's day but frankly it is not that much better now than the day I tasted it which was 3 weeks (fermenting) and 2 days (carbonating.) About a week later is was perfect with a nice head and everything mellowed to the point of sublime.

YMMV of course!
Steve da sleeve