What is the fastest time an all-grain homebrewer such as myself who bottle conditions his beer can brew, ferment, and have drinkable beer? I have been asked this question quite often by novices and I usually tell them 2.5 to three weeks. I then state that in order to do this a brewer must have a very active yeast slurry and a refrigerator.
So you wanna know just how fast you can be sippin’ your suds after brewing and you’re afraid that your friends will be afraid of your beer if you tell them that
Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.