2 weeks from brew day to drinking...

[NeedsMoreHops]

I will have 2 weeks to get a beer from brew day to a point where it is drinkable. I was thinking along the lines of a s-05 fermented single hopped, Maris otter only beer. Firstly is this really possible? Secondly are there any tips/shortcuts I could employ to help this process?
So far I am thinking ensure temp is 20-22, ferment for 7 days then move to keg, leave for 3-4 days in keg and then chill to drop the yeast.
It is likely that this will only be required if we have an emergency and run out of other beer, so it would be useful for it to be in the keg at a point where it could be left for a few more weeks before 'use'.
Cheers

[JabbA]

The last beer I did with US-05 took about 3 weeks in the keg to become remotely clear! A wheat beer will be drinkable not long after 2 weeks.

Cheers,
Jamie

[gnutz2]

Its definately doable but if your using us-o5 you'll need isinglass or some other finings, imo danstar nottingham would be your best yeast of choice, and use 2 packs if your serious about getting it ready.

Keep the OG and IBU's low, a single hopped all marris otter brew should do it, dont prime the keg though, force carb it.

[orlando]

Make it low OG mash at 65/66. Recirculate mash till clear before run off. Fly sparge. Really vigorous boil. Fast chill. Yeast at same temp as wort at pitching, slightly high ferment temp (22). Fine instead of chilling to drop yeast. Prepare yourself for acetaldehyde .

[super_simian]

Notto will be much better than 05 for a quick turnaround.

[mozza]

I use Notty and my beer is clear when siphoning into bottles that's how good it is at dropping out. I leave it a good two weeks in the FV to help though.

[Befuddler]

Yeah, US05 is not the right choice for a quick turnaround. You could do it with notty, but it's not going to be at it's peak.

Personally, I'd brew a hefeweizen. I've had those from grain to glass in 5 days, and they taste great for it.

[TC2642]

I've made a 1032 mild using Munton's gold, looks like initial activity has finished off and I'm planning to keg it in a few more days. I think it should be quite clear within a week.

[NeedsMoreHops]

Thanks for all the comments. By coincidence, my first hefe was put in the fermenter yesterday. Maybe I'll try skimming some yeast for the next batch...

[darkonnis]

Very very doable and my milds can come out fine on a 10 day turnaround.
I usually ferment on the warm side, this speeds things up and you can have fermentation over in 3 days, thats not to say its finished, but the bulk is done leave it another 1 - 4 days to tidy up, you can forgo this once you hit final gravity, your choice though. If you have time sample it here, BEFORE deciding
Then get it into the fridge until the temp drops, I find 24 hours from when it goes in initially is spot on for me (I have a dedicated fridge so i just set the temp, but you get the idea)
out the fridge into a bottling bucket where you prime and get it bottled, then into somewhere warm for a week.

I did this when I first started AG as I was brewing every weekend and had 2 FV's on the go. I now have a larger vessel and I brew once a month and have the time. But thats how I used to do it and it'll work fine. Avoid over crash cooling it, if too much yeast drops out, it won't carbonate in the bottle by the time you want to drink it.

Coopers do a spectacular yeast for this sort of thing as its an aussy strain and is good for 27c (tried it, works well enough)

Hope that helps.

[Rick_UK]

Or do a stout where clarity won't be an issue. Granted it will be better after 3-4 weeks in the keg but should be perfectly drinkable after a week.

I usually start drinking my kegged beers after a week and they are fine. Pale ales take 2 weeks to clear but I don't mind thw odd pint a bit cloudy and green!

Rick

[critch]

use notty 'bout 1.040 og. very doable if you have the facility to crash chill, when its been @3-5.c for 2 days auxy fine it, cask & isinglas it after 24 hrs , bobs yer aunties live in lover

[JabbA]

Personally, I'd brew a hefeweizen. I've had those from grain to glass in 5 days, and they taste great for it.

Wow that's a quick beer

What yeast did you use, I've not brewed a Hefe that I've been 100% happy with yet- will have to have another crack for the 'summer'

Cheers,
Jamie

[jmc]

Yeah, US05 is not the right choice for a quick turnaround. You could do it with notty, but it's not going to be at it's peak.

Personally, I'd brew a hefeweizen. I've had those from grain to glass in 5 days, and they taste great for it.

+1 to a highly flocculating yeast; Notty or WLP002. I dont like US05 as I don't use finings & I find it a PIA to settle
OR
Go the route of having a naturally cloudy beer that tastes better when young like a Hefeweizen

Stouts are another option too of course as they seem to peak quickly and clarity is not so much an issue.

[Befuddler]

Personally, I'd brew a hefeweizen. I've had those from grain to glass in 5 days, and they taste great for it.

Wow that's a quick beer

What yeast did you use, I've not brewed a Hefe that I've been 100% happy with yet- will have to have another crack for the 'summer'

Cheers,
Jamie

That was with WLP300 at quite a high temperature... about 24c iirc.