Beer Forum

Not a fan of heff or whit. Can I drink an apa 28 days after doah in? I wanted to brew the tasty apa but I don't want to serve green beer if it needs a few weeks to rest. Thoughts on styles that are hood early?

I will get a IPA or pale ale to the keg in about 12 days. Couple weeks in the cold keg or bottle conditioning should be enough. I've used dry and liquid cal ale yeasts. Dry just takes a little longer to clear up for me.

Absolutely, try using San Diego Super yeast and some gelatin in the keg you'll have crystal clear delicious beer in 28 days. You can dry hop in the keg too...

If clarity isn't an issue.... damn near any ale.
Assuming you can force carbonate. If you bottle, you're pretty much screwed on the 28 day timeframe.

Pretty much everything I brew. A good healthy starter of 001 in a wort <1.056 is ready to keg in 2 weeks, use gelatin, pour off sediment on week 3, should be good to go on week 4. Blonde, APA, Porter, Brown... lots of choices.

Ozwald wrote:Pretty much everything I brew. A good healthy starter of 001 in a wort <1.056 is ready to keg in 2 weeks, use gelatin, pour off sediment on week 3, should be good to go on week 4. Blonde, APA, Porter, Brown... lots of choices.

Yep

Don't forget low gravity beers with English yeast. Those can blow through primary fermentation in 5 days or less sometimes. If you pick a style that's not dry hopped, you could do one in a week.

Effingbeer wrote:Don't forget low gravity beers with English yeast. Those can blow through primary fermentation in 5 days or less sometimes. If you pick a style that's not dry hopped, you could do one in a week.

That's pretty much what I was talking about, only different yeast strain. I gave 4 weeks because:

7 days to make sure primary is over (usually 5 is plenty, but an extra 2 to make a round week & to not put yourself in a crunch)
7 more days in the fermenter for dry hop, d-rest, flavorings (fruit/oak), whatever else you want to do to it
7 days to clarify, carbonate
7 days to get rid of the green flavor

The one thing I didn't add in my last post was after you pour off the gelatin, rack it to a fresh keg. It'll transport better.

That method gives you plenty of time & you're not rushing - which usually is where the fuckups come in, like overcarbing from fast-carb methods, off flavors, whatever.