I was reading this last week whilst drinking a beer that was only 2 weeks from grain to glass, so was of the opinion that with good temperature control and force carbonating your beer would be drinkable on time.
I'm thinking your stag do was this weekend so how did the beer turn out?
Speeding up the process!!! (FERMENTING-DRINKING)
Get advice on making beer from raw ingredients (malt, hops, water and yeast)
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