Is beer in 3 weeks possible?

[dan125]

Would these have to be carbed in a corny, or could 3 weeks work for bottle conditioned?

What yeasts would be best to use for fast ferment, and any particular styles best suited to this fast ferment?

3 weeks for bottle conditioned would be really pushing it, apart from maybe a wheat beer??

EDIT: pale, low strength beers are best for a quick turn around & I like CML US pale ale yeast (or similar), as its got a clean & neutral character & ferments quickly

 

[BarnBrian]

Brewing a beer is like making love to a beautiful woman. You warm her up, stir her mash to get her enzymes flowing, drain her bucket before getting her fully boiling and then after an hour of vigorous frothing, plunge your coil until she collapses and lets all the coagulates sink deep inside her. Although she is feeling drained you still have to innoculate her with that special fungus that has been refined though generations to produce the most wonderful of juices.

But then some days you just want to bang out a quicky.

Are you saying you drain off the trub after nine months???

 

[Sadfield]

Bypassing the Fast Show. :-)

IMHO, three weeks is easily achieveable, 3-6 weeks ideal and if conditioning requires further months to get a palatable beer, there is something wrong with your process.

The advantage you have here is the corny keg. After the main bulk of fermentation is done say 7 days, transfer to the keg and add co2 to carbonate, any further fermentation will help carbonate the beer as it conditions. Do this at fermentation temperature for a week (without checking charts a top pressure of around 20 Psi should do It). This will shave of a week or two compared to bottling or kegging by priming with sugar. And is essentially a ramped up version of cask conditioning, although the first pour may pull some yeast from the bottom of the keg as opposed to the last pint from a cask.

Sent from my E5823 using Tapatalk

 

[terrym]

You might produce something reasonably drinkable after 3 weeks if you....
Brew a light beer because they condition out quicker in my view.
Have a lowish OG.
Use a fast acting yeast (CML has been mentioned above).
Ferment warmer (say 21* instead of 19*C)
Leave for 2 days after SG bottoms out
Crash cool 1 day (and accept a little more yeast carry over)
Dont overprime
Carb at 21/22*C for a week max.
Condition in the fridge
Serving from a corny keg will obviously cut out some of the latter steps.