Has anybody tried this? It sounds like a recipe for disaster, on the other hand I can get a best bitter in the keg in ten days but I think its better after another week.
Oh, and its by our own Tom Schmidlin. Nice stuff Tom.
Nice Tom! 8)
Did you read Denny’s article…really good stuff.
Drew’s article is anther good one.
Kudos to the staff! 8)
Looking forward to the articles. I probably won’t have my copy of the issue for a couple more days though.
I haven’t gotten my issue yet, I’m looking forward to seeing it too 
I would agree that some of the beers can taste better with a little bit of aging, but some are delicious very fresh. I haven’t played with it enough to try to figure out why, I usually have plenty of time. There was a thread on it a while back (which is why Jill asked me to write it), several people have done it and it sounds like Ant does it a lot.
http://www.homebrewersassociation.org/forum/index.php?topic=4393.0
Sorry to have jumped the gun, I’m usually last to get a magazine.
I see Ant is talking about English running beers too. I’ll have to give this a try just for kicks. My supply of best bitter is starting to run low, I’ve found myself reaching for it a lot lately.
I didn’t see Denny’s article yet, I’m about done with Drew’s. I do need to get some better grain sack storage, I’ve maxed out my current supply of plastic tubs.
Buckets and gamma lids rock!
And the one of the best Irish Dry Stouts I’ve ever had was done my MB Raines and was 4 days old when she served it.
I’ve done an 8 day beer… my house APA on a yeast cake hit the ground running and was done in four days. Ran it into a keg through a 5 micron filter on day 7 and force carbonated it. Threw it in the back of my truck, drove it 330 miles to NH and iced and served it on day 8 with a CO2 cartridge gun. It was awesome.
Cause she’s got the yeast juju!
Indeedly she does. MB’s Article of Yeasty Goodness
Haven’t got my issue yet! But I’ve knocked out some beer like that in the past. The beer was great. I used a quick dropping yeast like S-04.
Wye 1056 is where my house strain originated… speed demons those little fellars!
And what was in my mailbox? No not bills. Solicitations for money from my alma mater- yes. The latest issue of Zymurgy! Seems a bit better than the Gadgets issue IMO but I have yet to really read it.
Denny when are you gonna use some new pics…?
When I can think of something new to write about!
Hopefully you’ll be able to author an article entitled “bringing Oregon homebrew law into the 21st century.”
One thing that make make a difference for your best bitter Lennie, is recipe formulation. If you think it is better after 17 days than you can wait, but it is possible that tweaking the recipe can improve the taste of it very young. Do you use a lot of yeast, or a normal amount? 1.5-2x is pretty important I think.
Drew, was MB’s stout on nitro?
Nope, CO2 service.
I toured a brewery in England and it seems like their casks were going out the door in 7-10 days. I don’t remember all the details of the tour: it ended in their tap room and the guide was very interested in an American’s view on their various beers 
The casks were all going to be on handpumps rather than gas, so I imagine they’d cellar a few days when they hit their destinations. So maybe 2 weeks from brewing to serving.
I make half batches so I usually pitch pretty generously, but I’ll try really socking the yeast in and see if that makes a difference. I’m playing with the West Yorkshire strain right now, its not super fast but a nice attenuative strain. I was a big S04 fan when it was $2/ packet.
My last bitter was TF Maris Otter 90% and 0% Simpsons 37L crystal, First Gold hops to 25 IBU, 1.046/1.012. It was bottled and is pretty tasty.
That is the historical method. And, they would condition more than a few days at their destination. The inn keeper was tasked with deciding when they were ready to serve, could be a week, could be two. Makes sense, for if you let them all settle out in the brewery and then put them on a horse and buggy they get all dizzy again.