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Denny & jsled are right, and I want to add: dry hopping is usually done at the end of fermentation, and could prolong the time to completion (unless you put the hops right the keg you will serve from). Saisons can be be made very fast, the ferment can go up 90F (maybe higher) without a problem. I use Wyeast French Saison all the time and find it very ...


I recently turned around an AIPA in 8 days from brewing to drinking. The key was pitching an adequate amount of healthy yeast and carefully controlling fermentation temp. I ran at 63F for 3 days until FG was reached, raised to 70F for 1-2 days to complete fermentation, then crashed to 33 for 3 days to clear the beer, kegged and force carbed.


Specialty grains, extract vs. all-grain does not make a difference on fermentation time. The reason to avoid dry-hopping in primary is not for interference with fermentation, but the yeast and CO₂ production will separately steal a lot of hop character. There is something about overpitching yeast, but I wouldn't worry about it too much; if you're really ...

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