13,594
edits
Changes
m
no edit summary
<blockquote>
I typically turn around funky beers, especially roughly saisonish saison-ish things, pretty fast. One of the things I like about them is the way they change over time, so I like being able to drink them when they're very young, then drinking them sporadically over the next months as they develop.
Looking through stuff I've posted here, I've found one that I posted about 5 weeks from brew day, and it was good a while before that. It was also dry-hopped and had honey added, which meant it took longer. https://www.facebook.com/groups/MilkTheFunk/permalink/1108334109194802/
Here's some stuff about my process:
1) As you suggest, lower Lower ABV stuff will be quicker. It doesn't need to be super low, but below 6% is probably wise.
2) Make your wort very fermentable. The more fermentable, the quicker it will hit a stable gravity. I do this by mashing at 63 for two hours, then not sparging too hot, so it's becoming more fermentable all the way to the kettle. Also, don't use any grains with unfermentable (or slow-fermentable) sugars. Just base malt, and maybe some oats/wheat or something.