Speed Brewing

Get from start to smooth finish in a lot less time with your own fast and alternatively fermented beverages The number of homebrewers is growing quickly as more people discover the joys of creating their own delicious libations from scratch. However, work, family, or other constraints can make find [...]
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Get from start to smooth finish in a lot less time with your own fast and alternatively fermented beverages The number of homebrewers is growing quickly as more people discover the joys of creating their own delicious libations from scratch. However, work, family, or other constraints can make finding the time to brew difficult. Time is often as precious as the beverages you make In "Speed Brewing," Mary Izett solves the modern brewer's problem. No matter the beverage, it all comes down to Alcohol By Volume (ABV), batch size, and best practices. For example, five gallons of a big, heavy Russian Imperial Stout can take up to three months to create. Three gallons of a British Bitter can be ready to taste in about a week The same applies to other beverages across the board. For meads and ciders, it's about the creative use of fruit and aiming for lower ABVs. Instead of making honey wine or apple champagne, choose honey beer and sessionable cider Alternative yeasts and organisms such as SCOBIE (from the kombucha world) are thoroughly explored as well. "Speed Brewing "is the perfect guide for beginners and anyone who wants to add something new and fast to brew to their repertoire