Questions tagged [bottle-conditioning]
The carbonation of beer by re-fermenting in the serving container, through addition of fermentable sugar and, if necessary, viable yeast. Protects beer quality by scavenging dissolved oxygen during re-fermentation.
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Bottling Bucket - really necessary?
Pretty new to the home brew scene and about to have my first attempt at extract brewing next week. I have spend a lot of time reading up, but openly admit I may have glossed over some aspects. ...
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How can I contain unexpected bottle bombs
It's best to follow proper procedure to avoid bottle bombs, but sometimes the unexpected occurs. Is there a good way to store bottles that would contain an unexpected bomb? I'd like to avoid the ...
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Adding yeast for bottle carbonation
I have made 3 batches of cider (two 3-gallon and one 5-gallon) this year and now it is clear and ready. It was racked twice, so now it has no sediment (and possibly no yeast). I was at first planning ...
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Storing bottle conditioned beers and carbonation
I store all my beer at 55°F(12.7°C). Do I need to worry about the beers that are bottle conditioned not being carbonated, or not being at the proper carbonation level? Should they already be ...
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Does homebrewed beer have a "Golden Age"?
In August I brewed my very first batch ever, an Amber Ale from Brewer's Best (kit). Six weeks later, I opened up the first bottle and was astonished - it tasted pretty darned good!
Over the course of ...
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Is it possible to bottle condition without sediment?
I've recently been reading the labels a bit more on one of my favourite beers and have discovered that the brewers bottle condition their Pale Ale. Yet it's sold with no signs of any flocculated ...
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Reduce sediment in bottle for IPA
I have just started a kit based IPA, but am experimenting with my own hops. I have been reading about reducing the amount of sediment, as the ciders i have made recently, have had about 5 - 6mm of ...
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First Batch Bottle Exploded
I'm in the bottling phase with my first batch of beer. Came home last night and one of the bottles had exploded.
The beer spent 7 days in the primary fermenter and hit the target gravity per the kit....
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Laboratory Scale beer Production for Microbiology and sensory evaluation
What is the easiest and best way make opaque beer in the lab? The beer has to be made in such a way that it will be able to be tasted. Besides using hops what other alternatives could I use for me ...
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Priming sugar quantities for Weissbier
I've just primed 4.5L of weissbier with 38g of demerara sugar (the only I had around) and bottled it. According to beersmith's calculator that's what I should add to achieve 3.8 volumes of Co2. After ...
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Bottle conditioning
More reading - this time about bottle conditioning. If my yeast attenuation level is say 80%, does that mean there would be enough sugars in the bottle for the yeast to carb the beer? Or would priming ...
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How long should a carbonated bottle be refrigerated prior to drinking?
After I bottle my beers, I leave them on a shelving system to carbonate. Instead of throwing them all into the fridge, I just leave them on the shelves and move them individually into the fridge the ...
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Is there any way to make a bottle-fermented beer/cider sweeter?
If you are bottling still, or force carbonating, you can presumably kill the yeast and then add sugar/syrup/honey/fruit juice to sweeten (though I don't know how).
But if you are bottle-fermenting ...
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Brett aged beer - bottling?
I brewed an APA last year, and decided to keep a gallon or so aside and pitch some brett into it. 9 months later, I bottled it with a carbination drop, and a week later (I'm impatient OK?) there's ...
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Off flavours from unsanitized priming sugar
Quick question for the group: Will unsanitized priming tablets/sugar likely/surely cause off flavours after bottle conditioning - especially, a wet/slightly moldy towel aroma?
I've been experiencing ...
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How long should a barleywine be aged before bottling?
I generally rack my beers to secondary for about a week before bottling just to clarify them a bit, but as I understand it, barleywines should be aged much longer to allow some flavors to develop and ...
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How long can something be left on the lees before needing to add more yeast if intending to bottle condition?
I have a mead that I plan on bottle conditioning. With beer, due to the short turn-around time, you can usually just rack onto some priming sugar and bottle, and the remaining yeast will eat the sugar....
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Should I shake bottles during conditioning?
I've got a batch of beer which was bottled last Saturday and a friend insisted I should shake them to assist in the conditioning. He couldn't offer any particular reason, so I was curious if/when it ...
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How long to chill bottles before carbonation is equilibrated?
When bottle conditioning, it seems (though I haven't done anything scientific enough to know for sure) that I get varying amounts of carbonation depending on how long I refrigerate the beer before ...
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My bottles are Conditioning underwater. Why are there bubbles on the caps on day 2 but not day 0 through 1?
On Sunday (day 0) I bottled beer for the first time (with my first batch). I asked my brother how I could determine whether or not I successfully locked the caps onto the bottles to make them air-...
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Not quite at FG with an extract batch after two and a half weeks... Safe to bottle?
It's a simple US-05 extract batch. OG was 1.063 and I'm currently on 1.016 where projected FG was 1.012. Gravity has been stable for three days. It's also absolutely delicious so I'd gladly bottle it ...
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Is this cider recipe I made ok?
The following is a cider recipe I made, slightly tweaking a previous one I had. Just curious if this will produce a drink that is safe to drink and won't explode as a bottle bomb or any other crazy ...
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Bottling hard cider
I made Hard Cider by essentially adding a packet of active dry yeast to a little less than a gallon of apple cider and some water with sugar that I boiled.
One week later (today) I boiled one cup of ...
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Why are some of my batches too sweet in the bottle, and can I rescue them?
I've had pretty good success brewing kits generally, but towards the end of last year I went on a mission brewing a few batches in fairly rapid succession. Unfortunately for me, most of the resultant ...
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Bottle Conditioning Lager with Priming Sugar and/or Yeast
I've completed diacetyl rest and transferred to secondary 5 gallon carboy for lagering (say 3-5 weeks). After a few weeks lagering, I anticipate bottling but am curious how adding the priming sugar is ...
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"Krausening" to increase IBU at bottling
I have a batch fermenting that I was planning to dry-hop but decided I wanted to actually increase the bitterness. I was thinking of doing the following process based on this answer which I think ...
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FG of bottled condition beer lower than FG of fermented beer
I brewed a session stout about 4 months ago, and left it in the fermentor for two weeks. The FG was 1.012 one week in, and I checked every few days until 2 weeks in, and the FG remained at 1.012. I ...
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What is the right amount of priming sugar for a bottle with expandable head space?
When bottling in plastic (PET) bottles, it is possible to eliminate oxygen from the bottle by squeezing the bottle. Below is a 3 liter bottle with only one liter of beer in it:
I have done this ...
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After a beer reaches its final gravity, how long does the conditioning step take?
I have been in the habit of leaving my beers in their primary fermenter for three weeks across the board, which is a significant amount of time longer than their primary fermentation usually takes. My ...
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Experimenting with primary-only and primary-secondary fermentation
We have a batch of beer that has been in primary for about a week and we are getting ready to rack to a secondary fermenter. We want to experiment with the difference between doing primary only and ...
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Bottle conditioning / carbonation temperature
Yesterday i bottled my first brew. I put the bottles in a box in my room. There is a thermometer inside the box, it reads 25°C. I've read before that the it should be in 18°C - 24°C range.
Will 25°C ...
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Bitter still flat after 2 weeks of bottle conditioning
I made a coopers english bitter kit but let it ferment for 3 weeks in the FV and then bottled it. Its been in the bottle 2 weeks at 20 degrees C yet still feels flat. When I poured it there were a lot ...
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Bottles didn't carbonate, anything I can do?
Brewed an Oatmeal Stout and it has been in bottles for about 4 weeks now and still the bottles haven't carbonated. Tried the first bottle after 2 weeks and it was very flat. Now I just opened one ...
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Will refrigeration help carbonate my beer?
After two weeks of bottle conditioning at about 55-60°F (13-16°C), my beer is still a bit flat. I put a few in the fridge and after 2 days, they tasted just as flat. At this point, what should I do? ...
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Packaging for competitions
Quick question regarding packaging for competitions...
Usually samples should be submitted in 12oz bottles with caps... is it the case for Belgium styles? Some beers have to be conditioned in ...
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bottle conditioning ale below room temperature
After bottling my batch of Porter, I forgot it need to be conditioned at room temperature. I left it in my garage for almost a week at 45-50°. When I realized what I had done, I moved it inside the ...
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Bottle conditioning beer without sugar [duplicate]
I'm just about to embark on my first brew with my dad.
He mentioned that he may include half a tea spoon of sugar into each of the bottles to prevent it becoming flat.
What are other suggestions to ...
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How long is too long in the secondary? [duplicate]
How long can I keep a beer in the secondary before it won't be able to be bottle conditioned?
How can I tell if it has been too long and need to pitch fresh yeast to bottle condition? This question ...
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Adding yeast at the end of a long fermentation
I just brewed an imperial stout partial mash kit and racked to secondary. The kit calls for 3 1/2 months in the secondary fermenter. Will there be enough viable yeast left at the end of secondary ...
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Does bottling conditioning change the nature of the carbonation?
There's a common opinion that bottle conditioning yields carbonation that is qualitatively different from what's produced by force carbonation. Typically, it is claimed that bottle conditioning ...
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Can I cold condition outdoors?
I live in an apartment with a tiny fridge and I cannot afford to use all the space for beer bottles. The average daily high temperature in the region is 6 deg C (42F) while the lows drop down to 1C (...
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Left bottles in car overnight - am I screwed?
Last night I bottled an extract kit with a friend, divided bottles, drove home, and left them in the car overnight 6pm to 6am. It got down to 5 degrees F, but the beer did not get cold enough to ...
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Is it a bad idea to agitate beer a few days after bottling?
I just bottled a porter which had been in the fermenter for almost a month. I allowed myself a taste un-carbonated, and while I don't want to count my chickens before they've hatched, I'm very excited ...
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Bottling high gravity FG barley wine
My situation is similar to, but more extreme than:
Brewed an Oatmeal Stout and the gravity did not drop as much as predicted, should I re-pitch or add yeast nutrients/energizer?
Didn't reach ...
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Kegging Vs Bottling in regards to Conditioning
I recently started kegging, roughly 6 batches ago. Initially I would keg two batches and place them in the refridgerator, waiting two weeks for them to carbonate "naturally" (as opposed to "forced" ...
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Bottling from secondary (keg). Wait two weeks and prime or now?
I'm brewing my 1st kit which my gf got from a local hardware store (ironically there's a home brew store not 5 mins away sigh) but wasn't a cheap one.
http://www.wilko.com/cider+beer-brewing/wilko-...
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Bottle Conditioned Infographic
I have a few brews that a friend wants to try, and in the interest of safety, it's probably best I send them home with the brews rather than letting them drive home afterwards. I'd like to send the ...
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Yeast "cake" after bottling
I recently bottled this recipe, last Sunday (2014-03-09). I popped one open today, and it is damn tasty, and even decently carbed after less than a week. However, all the bottles have about a half ...
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Bottled and right into the fridge
I added sugar, bottled, then put them into the fridge instead of leaving them at 68-76 degrees for a week. What should I do now, or is it too late to save the batch?
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Should I see bubbles in an opened bottle when carbonating by bottle conditioning?
I have been bottle carbonating for the last 10 days. The temperature has been fairly consistent, between 17 - 20. I can see a little sediment, which suggests fermentation, but I can't see any bubbles, ...
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