Did she ever share the recipe?
Fermented for 5, crash cooled two more, filtered and force carbonated day 7, tapping day 8. IPA. The hoppy beers taste good green. It wasn’t perfectly clear, but it was presentable and tasted very good.
I did an American Wheat in 6 days tun to tap last year for our Oktoberfest. It must have been good, the keg kicked around 11:30. Cloudy is expected in a wheat so I didn’t even have to clear it.
Paul
9 days! It was my 1st AG batch back in 2002. (Has it really been that long?) It was supposed to be a basic Pale Ale that I wanted to take on a Trip to Corpus Christy to see my family. I mistakenly over-hopped and to this day it was one of the best beers I’ve ever made. I’ve tried to recreate the beer twice since with no luck. I have the grain bill but I don’t have the hop schedule, yeast strain, or the a.a.‘s. :’(
-J.K.L.
She must have since she presented it at a club meeting but I forgot to take notes!
My fastest is three weeks from kettle to serving glass but I haven’t tried to accelerate it beyond that.
I think my record is 10 days brewing to serving on a batch of Rye IPA.
Not if there is wicked diacetyl! I crashed a gallon of IPA only 9 days old and hit it with gelatin then force carbed 1 gallon in 2 liter bottles. Yuck. Wicked diacetyl! I used US-05 as always. Thinking I may add 1056 or 001 to my ranch…
As to the fastest successful turn around, also a dark mild. It was 10 days to the glass. May have been 8. I don’t have my records handy. It was clear and tasty.
I do a quick pale wheat in 7-10 days… it’s always been great to me and friends but a judge did detect a tiny bit of diacetyl in the competition I entered it into. Must be below my taste threshold.
I’ve taken a wizz while drinking a beer at the same time. How’s that for fast turn around? ;D
Update - Racked the beer about 20 minutes ago. Terminal gravity hit 1.011 for an abv of 3.0% on the dot.
Great nutty, malty - mostly clear. 
Might rack it over tomorrow after a night near freezing and then carbonate. Service in 34 hours.
I’ll have 8 days to get my Irish stout ready. Brewing it tomorrow.
Let us know how it tastes Drew.
8 days? You piker!
I was really impressed with the taste of it last night.
Yeah, it should be easy :) But if I don’t brew it today I won’t have a chance until Wednesday . . . 3 days is cutting it sort of close. Or I guess I could brew it any night I didn’t want to sleep. ;D
Holy crud. 8 days? And I thought I was rushing my first batch of the season by having the 1st pint a mere 15 days after brewing.
I made an ordinary bitter that was done fermenting within 4 days then bottled. IIRC within a week, or so, after bottling it was ready to drink.
Last year for Oktoberfest I brewed a hefeweizen that went from grain to urine in 9 days. The keg only lasted 2 hours
Great timing. I need to have some beer ready for a party in a week. Some good ideas in this thread.
Fastest was a IIPA made ready to drink in 14 days. The wort was poured over a fresh yeast cake. Turned out to be the best IIPA I’ve ever made. 8.75% ABV made with 4lbs of honey and a 80 min hop stand. The 80 min hop stand is something to explore and is so rewarding. OMG for 80 hop stand.
I pitched the yeast in the stout Friday night. By Sunday night it looked like it was done, and it was barely bubbling this morning. I’ll check the gravity and taste it tonight. OG was 1.043, I used 1.5 packs of S-04 per carboy.