Speeding up the process!!! (FERMENTING-DRINKING)

[emyrjones88]

Hi all I'm brewing a beer for a stag do less than 2 weeks away!!!

I've gone for The Malt Miller tiny rebel all grain urban ipa kit. To lessen conditioning & fermenting time I've brewed long to 26l rather than 20l lowering the OG to 1.039 vs 1.050.

I'm what's everybody opinion is on;

What temperature I should ferment? (s04 yeast) (currently fermenting at 20 since Sunday, plan is to increase to 22 tomorrow morning and hopefully be at or close to fg tomorrow evening)

When should I dry hop? Should I lessen the amount as it will be drunk so green?

can you combine dry hopping and crash cooling?

How long after reaching fg should I wait before crash cooling?

Thanks
Tomos

[emyrjones88]

Also how I should split the remaining time between crash cooled in primary and in the cornleius keg

[Manngold]

Hi. I have very recently brewed this. I brewed four weeks ago and bottled two weeks ago. Tastes very good already. Tasted good after two weeks in the FV. I would dry hop as soon as gravity is low. The dry hops may help to mask off flavours as well from no conditioning time.

[IPA]

If you are about to brew a beer you hope to drink in two weeks time forget it.

[Dave S]

If you are about to brew a beer you hope to drink in two weeks time forget it.

I agree.

[Deebee]

There is a way, if you can source it, if not I have some i can send.

A norwegian farmhouse yeast called Kveiek( there are many types)

ferments out in nt usually more than 60 hours but ferments warm( upto 40 degrees) IS drinkable after a week.

If you are cgoing to carb it and force carb it it will be doable.

[spook100]

Dry hop now, while fermentation is still in progress. It has the added benefit of cleaning up any oxygen introduced with the hops. I read somewhere that you get almost everything out of dry hopping within the first 2-3 days so bump up the temp for a day or two at the end of fermentation to encourage the yeast to clean up a little, and remove the hops after that. Crash cool straight after removing the hops and fine with gelatine 24 hours later. Transfer to keg and carbonate 3 days after that and then keep cold until the stag do. It may not be the best beer ever made but might just be drinkable in time.

[PeeBee]

I agree with "IPA" and am firmly in the "no chance" camp.

Having said that I regularly brew beer to be drunk from day 9-10 (and I've done for parties), but I'm brewing quite different beer. "Cask-conditioned", "running bitter" (like you might get in Pubs on hand-pump) - I get the impression you'd be in the group that would consider this devil's wee-wee? And it might only take 10 days to make, but it took me years perfecting the methods.

[emyrjones88]

Hi everybody

Thanks for all your views even those that say no chance! Fermentation looks complete, dry hops went in this morning and ive put the temperature is up to 22, Friday morning I will crash cool and fine assuming its reached fg.

Worst case - I will have a taste next Friday and if it's terrible I will give it time to condition.

I'll let everyone know how it turns out.

Tomos

[Manngold]

It is a cracking pint. So brew it again to get a real idea of what it is like. I will defo be brewing this one again.

[james1988]

How are you intending on serving it? Bottle or keg? Keg might a bit more forgiving as far as conditioning is concerned, bottling, you've got no chance of it carbonating to any worthwhile measure.

James

[emyrjones88]

I should have said I will be putting it in a corny keg. First taste out of the fv was good yesterday, and fg has been reached. Fining and crash cooling will begin tonight, aiming to keg on Sunday. Hopefully the low abv and large dry hop will be forgiving.

[BarnsleyBrewer]

Should be easily ready for drinking if you force carbonate......

[Robwalkeragain]

You've done well there. Dry hopping adds days to the brew time, think you'll get away with it though, I've had beers in fairly good nick served the day after kegging. what yeast did you use?

[emyrjones88]

S04 - should give me a good chance, fast fermenting and good flocculation. Crash cooling took longer than expected due to the warm weather