Help! Quick-Turn-Around Beer Needed

Discussion in 'Homebrewing' started by utahbeerdude, Jun 18, 2017.

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  1. Buck89

    Buck89 Grand Pooh-Bah (3,718) Feb 7, 2015 Tennessee
    Pooh-Bah Society Trader

    I've used the burst carbonation method in this link a few times with good results, although I have stayed on the low end to try to avoid overcarbing. Set it and forget it is my default unless I'm in a hurry for some reason.

    http://brulosophy.com/methods/carbonation-methods/
     
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  2. PortLargo

    PortLargo Pooh-Bah (1,737) Oct 19, 2012 Florida
    Pooh-Bah Society

    So . . . what ended up in the mash tun?
     
  3. utahbeerdude

    utahbeerdude Maven (1,374) May 2, 2006 Utah

    I'm going with a mild. I've never made one, so that was part of the appeal, plus my two other beers on tap are on the light end of the spectrum, a Dortmunder and an IPA. Hopefully I'll get it brewed up in a day or two. Cheers!
     
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  4. kcq101

    kcq101 Initiate (0) Nov 10, 2007 Pennsylvania

    I had to turn something around in two weeks and was pleased with the results. But it looks like you're going with the mild route.

    Nonetheless, if you are ever looking to brew something in the Belgian/Saison spectrum, I used the Mangrove Jack M41 Belgian Ale yeast (dry) that ripped through 5.5 gallons of 1.049 OG wort down to 1.008 FG in a matter of three days. There was a touch of sulfur on the nose at the end of Day 3. But it had fully dissipated by Day 5-6. I was very impressed at the speed, pleased with the resulting beer, and anxious to explore some other Mangrove Jack offerings.

    Good luck with the mild!
     
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  5. jbakajust1

    jbakajust1 Pooh-Bah (2,528) Aug 25, 2009 Oregon
    Pooh-Bah Society

    I did my first ever Dark Mild and fermented it 100% Brett last year. It was Delish. Gonna do another one for Fall with an English strain (probably 1469 or my NEIPA strain).
     
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  6. rocdoc1

    rocdoc1 Savant (1,191) Jan 13, 2006 New Mexico

    I brewed a brown mild for an employee party once, it fermented in 4 days and carbonated in the keg for another 10. It was so tasty that most of my employees thought it was high gravity strong beer. From my old and tired memory I believe I used around 18 pounds of Maris Otter and some brown malt(this was a 15 gallon batch) Hop with Wye Challenger or Goldings.
     
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