Think i’ll keep the ambient at about 65*.
Isn’t that going to give you a pretty high (70+) fermentation temp?
It sounds like he’s giving priority to getting it done as quickly as possible.
True, but I’m assuming he’s looking to produce the best beer possible in that time frame. He could take it up to 85F if he’s looking for speed. The yeast would be happy.
The times I’ve taken an APA or IPA above 68F for primary fermentation I haven’t been happy with the results.
You nailed it right on…I know it won’t be my best beer. I know it could be better. But, due to time restraints, I’m gonna try and make the best beer I can for the time I have to get it done. Then, once I get back from Ohio, I brew 10 gallons of Oreo Cream Stout, and and totally blow their minds. ;D
Gonna look at my recipe, and lower the OG from the normal, also make adjustments to the hop additions to keep the IBU in the same range. I really think I have a good shot at making a good, drinkable beer in this timeframe.
Sounds like a good plan. 
Sounds tasty. Recipe?
Yeah! Is that like a chocolate cream stout?
See, I guess I just don’t understand what the point is if this is the result.
+1
I think I do. Good enough is always good enough.
I guess I don’t like to give beer (or anything else) to people unless it represents my best efforts. In that case, to me, good enough is not good enough. And let’s go a step further…what if someone who was considering homebrewing is turned off to it because the beer isn’t that great? Yeah, maybe a bit hyperbolic, but maybe not.
I see your point as well. I still know that it will be better than bud though. (not like that says a lot. ;D )
Yeah, but IMO, water is better than Bud.
Agreed. 8)
There’s a difference?
The price.
Yonks ago I was on a fire (as fire behavior field observer) and Budweiser had donated cans of water to the firefighting effort. It was water they had (apparently) used to flush out their system. We called it Bud Water.
You have a point, but as long as it’s good, well what the heck. I know that when I cook for a lot of people, I will often not get the same quality of ingredients as I get when just cooking for myself. I might buy pre-packaged and pre-cooked vegetables, or frozen pizza dough, just to shave prep time. I’ve even bought pre-formed burgers to save some time (though that has to be for A LOT of people for me to stoop to that). I just make it up with the other ingredients.
Actually, in my humble opinion, certain beers, specifically APA’s and IPA’s taste VERY good green. They won’t be perfectly clear, but that’s what non-transparent cups are for. They mellow with time and become less in your face, but personally an IPA, a week out of the bucket and force carbed has a certain organic charm to it.