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Yea - I am aware that I should have started a while ago - but my good wife only suggested we'd host the party recently... <!-- s:shock: --><img src="{SMILIES_PATH}/icon_eek.gif" alt=":shock:" title="Shocked" /><!-- s:shock: -->

Also - these folk have mostly all tasted my previous efforts so know what to expect... didnt share the mead in the past though <!-- s:wink: --><img src="{SMILIES_PATH}/icon_wink.gif" alt="" title="Wink" /><!-- s:wink: -->

I suppose if its too late - then its too late...

Thanks anyway... Impossible then...

H

This is just an idea someone please correct me if it wouldnt work. But what about doing something like a low gravity light ale and force carbonating if you have a corny set up?
or if you dont have one use this as an excuse to get one.

A 10.35 or 10.40 og light ale/ pseudo lager would be nearly finished primary in a week or so. If you could crash cool it for a day or 2, then take it off the trub and keg it and force carbonate you might just get away with it. Even with 10 days in primary, and 2 days cold crash you would still have 3 weeks in the kegs to condition

Maybe make an overhopped weakish beer and add vodka or something to the keg to reach your desired alcohol level.It wont be award winning or anything but if you trust your tastebuds its worth a shot. Ive made very drinkable lagerish ales in 6 weeks including bottle conditioning but my methods are a bit different from most people on here.

As i said above these are just my ideas, there are plenty others on here with much more brewing experience than me and im interested to see if anyone thinks this might be an option

Hi Drum,
Thanks for the ideas - but I dont have a keg system available...
Not to worry - I'll just have to get some good brews from the offie...

Thanks,

H

Only impossible without kegging.
-If you can find/ borrow a corney keg it's very much doable.


I'd recommend a wit beer or hefeweizen recipe but use a fast fermenting american ale strain (Super California strain should work well); make a large fresh orange peel addition and a good bit of indian coriander with 5 minutes left to the boil.

It should ferment and clarify in maybe 6 days but leave it on the yeast for 2 weeks then transfer carefully via siphon to a corney keg; put the keg on its side and add CO2 from the diptube (the "liquid out" side of the keg -it'll be hard to get it on but it will go). Then shake it as you fill it for a good 5 minutes and get it chilled between 1 and 5C. After 3 or 4 days vent the keg and let the CO2 fill back up through the dip tube again to 30 PSI.

3 days before the event turn the gas down to 12 PSI (switch it to the normal "Gas-in" and vent it once every 12 hours.


If you need to carbonate a keg SUPER fast you can use a scintered "aeration stone" attached to the dip tube with a small section of hose and two clamps and aerate through the scintered stone. (The smaller the pores in the stone, the faster the CO2 will get absorbed.)


Adam

You might get away with a ginger beer or cider kit. Neither of these need a huge amount of conditioning time. Ginger beer may tickle the fancy of the lady in question - I have a hack where I add honey and chilli which normally goes down well (but you'd need to put it on nowish...). Best of luck if you go for it! <!-- s;-) --><img src="{SMILIES_PATH}/icon_wink.gif" alt="" title="Wink" /><!-- s;-) -->