Post
by Barley Water » Fri Jan 09, 2009 3:15 pm
My first thought was also a Mild however, I really like the London Pride clone I have made a couple of times also (formulation right out of Wheeler's book, I think he should be connonized for that one). To me, if you want a really quick turnaround, you want fairly low gravity but you also want a very floculent yeast so the stuff clears fast. If I were you, I would invest in a tube of WLP02, make the mild then after racking it to the secondary, make the London Pride and utilize the yeast cake to ferment that also. One word of caution if you decide to go that route, make sure that the yeast has a chance to clean up the diacetyl that will get thrown off during active fermentation. You will get a little in the finished beer which I think is nice but if you get in too much of a hurry you will end up with the buttered popcorn effect which ain't so good (and I know because I have done it).
The only problem with serving your beer on draft it that is it very easy to loose track of how much is left. I find myself in the same situation a couple of times a year and I admit it is vexing. I generally enter three competitions a year so my brewing schedule revolves entry deadlines. I am constantly trying to maximize the number of entries I can produce while at the same time keeping my three taps running with a different beer in each (my primary goal of course). Happily, right now I have enough beer to float a battleship so life is good. The other problem I have is that I get on forums like this and see something that I think would be interesting to try (or taste something really good at a bar or party) and I end up "impulse brewing" which screws up the production schedule. For instance, Mysterio was posting about sour beers a while ago and so now, one of this years projects is to start up an Oud Bruin (God, my wife is going to just love that, not that I ever go over board or anything).
Drinking:Saison (in bottles), Belgian Dubbel (in bottles), Oud Bruin (in bottles), Olde Ale (in bottles),
Abbey Triple (in bottles), Munich Helles, Best Bitter (TT Landlord clone), English IPA
Conditioning: Traditional bock bier, CAP
Fermenting: Munich Dunkel
Next up: Bitter (London Pride like), ESB
So many beers to make, so little time (and cold storage space)
leaving me dangerously low on stocks, was wondering does anyone have a good tried and tested recipe for a quick turnaround brew that they would like to share with me.
I have pretty much every other malt under the sun though 
