I've got an event coming up and I've got one beer that I'm going to bring, but I'm thinking about brewing another. If I do that, I need to turn it around in about two weeks. Which is probably too short, even with force carbonating. But it got me thinking about what goes into a short fermentation time, and I don't know much about how the different components contribute to time.
I think I would want to have a fairly low OG, like around 1.04. Probably a pilsner, but maybe a low alcohol wheat would be good. Do different types of grains have different effects beyond just the sugar they contribute? Do I want to avoid specialty grains? Does extract, partial, or all grain make a difference?
Then hops, maybe a session IPA is the way to go. I've heard that the reason you dry hop after the primary fermentation is done is because the hops can interfere with fermentation. If that's true, do I want to keep the hops low overall? Are hops equal in this respect, or is it specifically related to something that varies with the variety?
For the yeast I think I would want to have something that is heat tolerant and low esters, so I can raise the temperature a bit and encourage growth. Is there such a thing as too much of a starter?