beginner homebrew question

Fermentation times are mostly dependent on the yeast used and fermentation temperature. Something flexible and clean like US-05 dry yeast would be a great choice. For a first brew, I would personally recommend something not super hoppy and with a yeast that won't produce off flavors if your temperature isn't 100% steady.

Hoppy, especially dry hopped beers are tough to get perfect when bottling because any exposure to oxygen after pitching yeast will lead to a less exciting beer. I would also say brew what you like the best though too.

Some beers that I think would make a great first brew include Amber Ale, Scotch Ale, Porter, non Imperial Stout, French Saison(though maybe wait for summer).

Good Luck with your brew.

 

When you asked about how temp effects fermentation, I would recommend you read How to Brew.

Beginners Haiku
I brewed early on,
Was going for good enough,
And that's what I got.

 

conducive to a saison

edit: if you want a quick ferment do a low gravity saison with 3711 and you be good to bottle in about 10 days.

 

100% Pilsner mashed around 148-150
Hop from 30ibus and up to your heart's content with noble or fruity hops
Ferment with an appropriate pitch of 3711
Aerate/oxygenate well
Ferment for 2 weeks
Bottle and allow 2 weeks to carb (by chance are you set up to keg?)

 

Well the details are determined by what you want as your end product when it comes to strength and bitterness.

 

I would do a basic pale ale, English bitter, or dry stout. You want something with a simple process and low gravity so turn around time is quicker. Check out northern brewers website as they have recipes for all of their kits. For starting out remember the KISS approach

 

How much wort do you want at the end of the boil to go into the fermenter?

 

For 5gal batch (90min boil)
10# pils
2oz. of Hallertau (2.7%aa) at 60min
Throw in an ounce of a fruity juicy hop (ask your local home brew shop person for a recommendation) at 0 min left in boil.
Ferment with 3711 for 2 weeks, bottle then wait 2 weeks for carbonation. If it is mediocre at best and you desire better beer, see my first post.

 

A warm environment will make those yeasties very happy so that they will go like crazy when eating all of that sugar, BUT they also go crazy making undesirable esters that can ruin your beer. Be patient and ferment in the recommended temp range for your particular yeast. A general rule of thumb is to place your fermentor where the ambient temp is 64-68 degrees, and then wait two weeks to take a couple gravity readings to see if fermentation is done. If you try to bottle when fermentation is still ongoing, and you add your priming sugar into the beer, you've got too much sugar and excess carbonation will result to the point that you'll have gushers or even bottle bombs. PATIENCE is a virtue in this hobby, so I suggest that you practice it beginning with your first brew.

 

Enjoy the process and good luck with the new equipment! Do not cut short in sanitation.

 

Stout with US-05 dry yeast would be a great choice. Good luck with your new hobby...er obsession...