Correction, white magnetic cap.

Ooooo. That actually sounds like a great brew... Throw some pitted cherries in a blender (or juicer) and strain the juice into the wort after the last hops go in and ferment away.

Scott

Even if I made beer tonight, it would not be ready to drink in time for the Axiom bash.

Sure it would. 1 week in primary fermentation, 2 weeks in secondary, 1 week for bottle conditioning. It's all good. You may have to approach lager temps, though...

Scott

Lager temps would make it take longer nor is there time for lagering before September. Also if it’s an ale low temp would likely kill the flavours imparted by the yeast during fermentation.

Peter like Scott says you could easily have a beer ready by the GTG. Any light to medium English Ale could be ready to drink in 2 weeks. Most English ale yeasts ferment quickly and floc out in a couple days not needing secondary fermentation. I’ve had many English ales ferment over night after pitching a strong yeast culture around noon. I usually bottled/kegged English bitters and brown ales within a week from putting them in the fermenter. Add an extra week for bottle conditioning if you don’t keg.

You actually have time to make a couple beers to have ready. Might want to consider making a light porter since it will ferment out quickly and the richer flavour makes them more forgiving.

If you really loved us, you would have stayed home to male us beer instead of gallivanting around the country on that once-in-a-lifetime family vacation.

That dude has some wacky priorities.

*makes a tour of his room to pet his EP800s*

male "make" us beer.

I guess I was too concerned with spelling "gallivanting" correctly!

Damn it. Don't ruin my excuse.

Sorry, got my styles reversed, but I knew a higher temp would get the job done faster. Nice banana aroma from yeast byproducts as the temps increase... C'mon Peter, you can do it!

Scott