Your recipe suggestions?

[SeattleBrew]

Hi all,

After reading several threads here about not needing to transfer to secondary, I'm going to leave my Chimay clone in primary for 30 days (then maybe transfer for another week with more candied sugar, maybe dry-hopping some nettles and adding a bit more yeast before bottling—I think).

My question is, what fall/winter beers (extract recipes) would you recommend that I make while I have my carboy free for about 2.5 to 3.5 weeks? Even better, what extract recipes do you know that is tasty and doesn't need a long fermentation period (for me, in just the primary)? Thanks for your suggestions!

 

[Cybershadow]

try a hefeweizen.

 

[Malticulous]

I've had a Brown ale ready to serve at 10 days. That's my fastest ever.

 

[SeattleBrew]

Hi Conroe,

If it was ready to serve, did you keg? I'm assuming you don't mean fermentation and bottle condition in ten days? Or do you?

 

[Malticulous]

Yes that batch was kegged. Bottling takes a few more days, certainly not weeks. That batch was so good it didn't last two weeks in the keg.

 

[SeattleBrew]

Sounds like a winner. Thanks.