Fastest Fermentation Turnaround

I have many times. As long as the beer has reached final gravity and the fermentation was healthy (i.e., no off-flavors like diacetyl, etc. are present) I will bottle after 1 week.

Cheers!

 

I’ve done 10 days before with no problem in milds and bitters. When I bottled i twice tried after 7 days, in a blond and a hefe. There initially was acetaldehyde / apple-like tastes, when I was cracking bottles prematurely, but as they carbed up, things were fine. In longer fermentation’s I have had diacetyl issues that I didn’t notice at kegging that showed up later. Has happened with a lager strain and the American ale II strain. That’s a bigger concern for me, so if it feels like I am kegging a little early I will do a diacetyl force test to confirm it’s ok

 

Fastest I've gone from grain to glass was 6 days, but that was with kveik yeast and I kegged it. I think if it's tasting good, and like you said, the beer is finished fermenting, no reason not to bottle it!

 

I've gone from grain to glass (kegging, not bottling) in 5-6 days several times but they were all 3% ABV table saisons fermented warm. Turned out fine. Also turned around a 1.040 OG porter in less than a week and it was ok. I bottled too soon on my 3rd batch of homebrew (34 years ago... damn). Opened one after 4 days and it was a gusher. I put all the bottles in a snowbank and invited people over to drink them up. I have never had a bottle bomb but came uncomfortably close there.

 

Just recently did an ipa grain to glass in 7 days via keg. It was good but after a week or so in the keg it cleared more and got better.

 

Done it a few times, but find the beer better if I start bottleing in 10 or more days, longer for imperials.

 

I couldn't say what the fastest turnaround for me personally has been. I usually have the other problem, finding time to transfer.

But I can say that very few beers do not benefit from a few days of ripening after packaging. Green beer, that is beer that has only just carbonated, improves greatly with some quiet refrigerator shelf experience. Same with some soups and all chili.

So my point is that good beer can't be rushed. For me anyway.
Cheers

 

Tastes good at 8 days at 65 with S04 yeast dark mild ale. I didn't keg it as of yet I try to wait 2 weeks.

 

I've got an IPA that's about done fermenting, it's 10 days today, in cool temps. |However, the sample I pulled yesterday still had some stuff floating in there. I'm going to give it another couple days, then add the dry hops. Likely I'll be kegging this weekend. I usually prefer to give my beers 3 weeks grain to package, but I'll give it a shot this time and see what comes out.

 

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I dry hop with about a half ounce per 5gl. 1 with pellets and #2 with leaf hops into late fermentation then siphon off into soda cans very British tasting. I agree on aging a month gets em better.

 

Good to see you back! I usually wait to Day 10-11 to keg/package. It seems like whenever I'd package on day 9, I'd have diacetyl develop in the keg. If I wait a couple extra days, it's fine.

 

I'm with ya. Our kids are 4 and 2 and I'm constantly trying to find workarounds in brewing. One thing I've been doing is mashing in the afternoon/around lunch break, collect the wort, and do the boil after the kids are asleep. Also I work from home which is a blessing and a curse; it's so easy to say 'eh I'll just take the afternoon off and brew something'

 

5 days with kveik, and I could have done it in 3.

 

You want 2:1 chloride to sulfate for that style of beer.