Too late for New Year Brew?

[BeerBarron]

Hi all, was wondering if its just a bit late to get a brew on so thats its ready for New Years Eve. Brewday would be friday night so would only be a 15day turnaround from brewing to drinking. Ive done the hoegardin-ish and a stout but was looking for an easy drinking hoppy ale. Will be going in a cornine and hopefully kegerattor.

cheers tom

[vacant]

I brewed on 29th November, bottled on 10 December and couldn't resist opening one yesterday. Fantastic.

[GrowlingDogBeer]

You might be lucky.

If I knew time was that tight I think I'd go for a Wheat as there seem to be reliably ready in 2 weeks, but it's worth a try, if it's not ready you'll just have to save it a bit longer, what will you have lost by trying.

[borischarlton]

I brewed a Yankie brown on Saturday, will drop into secondary and dry hop tonight, keg on Sunday and drink next weekend. The key is to use the right amount of yeast and ferment at the correct temp.

Rob

[Rick_UK]

Definitely doable if you use a a rapid yeast such as S04 and get the temp right. You may need to fine if you want it clear, and best to go for something drunk young (such as a wheat beer as Steve suggests). Also probably best to go for something with a lower OG.

Rick

[Spud395]

I find 4-4.5% pale ales come round fairly quick to if thats what you're talking about.
The hops will sometimes take a little while to come through to what they are going to be.

[boingy]

Yep, definitely do-able. I second the lower OG suggestion. Aim for 4% or so and it will mature quicker. Also might be prudent to brew a darker ale so it can mask any lack of clarity.

[mysterio]

I'm brewing my new year beer this Saturday... hoppy citra pale ale around 1.045. Agree the key is the yeast really and don't hop the living daylights out of it with high alpha hops. Apart from that there is no problem.

Dried yeast for this job.. I would go for Safale S04 followed by Nottingham. I am repitching a steam beer yeast.

[BeerBarron]

I've got some maris otter, wheat malt, light munich, some saaz, bobek and nelson Sauvin as well as s04.
Anyone got a recipe from that. Haven't got to making my own recipes yet.

Cheers tom

[Eric]

I've got some maris otter, wheat malt, light munich, some saaz, bobek and nelson Sauvin as well as s04.
Anyone got a recipe from that. Haven't got to making my own recipes yet.

Cheers tom

4Kg Marris Otter.
Mash at 67C


25gm Nelson Sauvin 90 mins.
250gm sugar 15 mins.
40gm Bobek 15 mins.

SO4 @ 19C

Brew and pitch Friday.
Chill outside overnight Wednesday.
Cask Thursday morning before work and bring inside.
Merry Christmas and Happy New Year.
Eric.

[Nofolkandchance]

Hi all, was wondering if its just a bit late to get a brew on so thats its ready for New Years Eve. Brewday would be friday night so would only be a 15day turnaround from brewing to drinking. Ive done the hoegardin-ish and a stout but was looking for an easy drinking hoppy ale. Will be going in a cornine and hopefully kegerattor.

cheers tom

I brewed a 23 ltr all extra light Maris otter last tues and used WLP002 O.G turned out 1.054. It's been at 1.012 since Sunday this week, 5 days later when it started to clear. It was still 1.012 on monday, the following day so I chilled it and the bleeders virtually crystal clear today and that's with no finings! It'll be in a 19 ltr corny come the weekend and no doubt 1/4 way through before Xmas. The surplus is already getting well sampled, for "research purpose only" of course

[Bribie]

An ultra fast yeast is the liquid yeast Wyeast 1084 Irish Ale, fermented at 22 - 24° - it's usually done and dusted and starting to clear from the top of the brew in 3 or 4 days. Don't worry about that high temperature, it's a close relation of Guinness Yeast, apparently, which is fermented at 25° so it can handle it just fine with no fusel oils or "hot" flavours. Use some Caraaroma or a bit of roast barley in the grist and you've got an Irish Red type for the New Year, Begorrah (whatever that means)

[Normski]

Hi Tom

As it looks like your going to be useing SO4. And you'll be wanting a quick start.
It would be worth getting a starter going today (thursday). To Help it on it's way.

[Rick_UK]

I would also recommed pitching at about 28'C and then let it drop to normal fermentation temp. This will help it get started quickly.

Rick

[mysterio]

Getting a quick ferment really isn't the problem. There are over two weeks until new year. You should be able to ferment a beer in 2-3 days max with S04 at normal temperature (18-19C). It should have then dropped reasonably bright and be ready for packaging by the end of the week. If using Nottingham maybe add an extra day for the ferment and extra day for the yeast to drop, and maybe use the cold temperatures to drop the yeast.

I would dump the bobek as these have a very intense, acidic taste and need a while to mature. Use the Nelsons.