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.

learn more… | top users | synonyms

1
vote
2answers
530 views

How to improve freshness bottled beer?

I'm getting some sour flavors and off-aromas in my bottled beer when they have more of one month in bottle. When the beers are young, they taste really good with full aromas, but even if I stored all ...
2
votes
1answer
291 views

How long must an ale be conditioned in bottles outside of the fridgerator?

I bottled my first batch of beer 72 hours ago. I am under the impression that bottled beer should not immediately be placed in the refrigerator, as this would prevent the remaining yeast from ...
14
votes
3answers
8k views
1
vote
2answers
173 views

Priming sugar/drop mixing worry, in a test bottling

I'm preparing to bottle a 30 pint batch of Ginger Beer. It started at 1.041 and has finished at a steady 1.008 after 2 weeks or so. I siphoned one bottle's worth earlier into a 500ml flip-top, and ...
1
vote
1answer
195 views

Inconsistent flavor between my bottles

I bottled my second batch of beer, a nut brown ale recipe from northern brewer. I added coffee to the secondary, and my first bottle I had after 2 weeks bottle conditioning tasted like a nice coffee ...
4
votes
3answers
851 views

Beer not carbonating

I'm having issues with my Belgian Tripel not carbonating. There is a small amount of sediment in the bottles, and I get a hiss when they're opened, but that's about it. It's gotten cold in Virginia ...
7
votes
1answer
2k views

Can I bottle condition / carbonate my Hefeweizen at “room” temperature (74-78 degrees)?

My first brew is almost ready for bottling. Winter is pretty much non-existent where I live, so "room temperature" is typically between 74°F and 78°F (23°c to 26°c). I was planning to leave the ...
0
votes
1answer
607 views

Is this fluorescent light harming my beers during bottle conditioning and storage? [duplicate]

Possible Duplicate: How much light is too much light? I've read most of the posts about skunking and fluorescent lights, and from what I can tell it would take quite a bit of light to skunk ...
0
votes
3answers
402 views

Creating a priming solution

I normally have more beer coming out of the fermenter than fits in my kegs, so I wish to bottle the excess. Since I will be force carbonating the contents of the keg, I do not wish to prime the whole ...
1
vote
1answer
459 views

Batch not carbonated/off flavor a week after bottling

What does a home brew taste like if it is contaminated? I just bought a home brew kit about a month ago that came with a recipe for an Irish Red Ale. My beer has been bottled now for a week and upon ...
2
votes
3answers
2k views

What is causing a bad flavor after cold conditioning?

I've had something happen to a couple batches and can't figure out what's going on. What happens is a major flavor change after the first two weeks of primary, but for the worse. Normally my beers ...
3
votes
1answer
796 views

Why does the temperature of bottle conditioning determine the amount of priming sugar?

When using CO2 calculators or the nomograph on Palmer's site we see that depending on the temperature of your beer, you use a different amount of priming sugar in order to get the same effective ...
8
votes
1answer
698 views

Storing beer bottles horizontally

I've discovered that bottles fit in my storage fridge much more efficiency if I stack them horizontally, and I'm thinking of building some wooden racks to let me fit more bottles safely and securely. ...
1
vote
0answers
573 views

“Bottle” conditioning in a growler?

I'm a week or so away from bottling and I was curious: I have a 2 L growler from a local brewery with one of those EZ-Cap type lids, will it be a good enough vessel to bottle condition? Not having to ...
5
votes
1answer
268 views

Berliner Weisse questions

I have a Berliner Weisse (1.035 O.G.) that has been fermenting on WLP630 (berliner weisse lacto blend) for about 5 days now. This is my first attempt at both a sour style beer and a starting gravity ...
3
votes
3answers
363 views

Head Retention improves with bottle conditioning?

I brewed an oatmeal stout and bottled it about 2 months ago. Most of the batch was drank within a few weeks of bottling. Tonight I opened the last bottle. This pour had significantly better head ...
4
votes
3answers
1k views

Brettanomyces and Bottle Conditioning

When working with brettanomyces "Brett" should I adjust the amount of priming sugar I use? Does brett have any affect on quantity or quality (fineness of bubbles etc.) of carbonation in the bottle? ...
1
vote
2answers
126 views

Attribute taste variation to volume of bottle?

This is not exactly a home brew question but this site seems to be the best fit in the stack exchange network for it. You can home brew the beer in question with a kit produced by the brewery though ...
3
votes
2answers
478 views

Bottle conditioned brew has condensation

Is condensation okay in a finished bottle conditioned homebrew? It has been two weeks and I just tested one, it tasted fine but I am curious if that is ok. Also, some of the bottles have some white ...
2
votes
1answer
369 views

Aging Breakfast Stout Clone

So I've had my breakfast stout in the primary for 16 days and I'm going to transfer it to my secondary tomorrow. The gravity is stable and its ready to move. I'm cold pressing some kona coffee tonight ...
2
votes
1answer
586 views

Appropriate aging technique for high OG beers

I've seen a lot of talk about aging with several different options and techniques. I am a bit confused about what the correct method is. I am about to make a Russian Imperial Stout and I know it ...
5
votes
4answers
3k views

Once a beer is carbonated in the bottle, are there any benefits to aging it?

First time brewer. I have my beer in the bottle (for about 8 days now). Things are good -- yeast is precipitating out. The instructions that came with the kit suggested to put 1 bottle's worth of ...
2
votes
1answer
2k views

Temperature Swings While Bottle Conditioning/Carbonating

I brewed a GLBC Christmas Ale Clone in November, trying (futilely) to have it ready for Xmas Eve. Had it in bottles two weeks before, but to no avail. As this beer finished up around 9.3%abv, the ...
8
votes
2answers
2k views

When bottle conditioning, when should I re-yeast, and how much yeast should I add

I have a Chocolate Cherry Stout that is currently in secondary on fresh Cherries. It has been sitting on the cherries for 2 months now. As I prepare to bottle I want to be sure I have enough, healthy ...
3
votes
7answers
2k views

first time racking and bottling…

Just wondering if you guys have any suggestions, tips or ideas? According to the directions in the kit I got you basically mix in the bottling sugars, bottle, cap and wait a few weeks. Basically I am ...
2
votes
3answers
1k views

Variable Final Gravity when Priming for Bottle Conditioning

I was bottling a batch of beer last night and as always I take the last bit from the bottling bucket to test the Final gravity. When I tested it it read 1.044. After much talking amoungst ourselfs we ...
3
votes
1answer
197 views

what yeast should I use to bottle condition my blackberry sour?

I brewed 2 batches of a blackberry sour in October 2010 that's nearly ready to bottle. 1 is with Roeselare, the 2nd is with lacto/pedio and both batches will be blended together after the new year. ...
5
votes
2answers
3k views

How precise must the measure of priming sugar be?

I usually bottle home brew into 750ml bottles, and less commonly into 375ml bottles. I have a two-ended sugar spoon which is for priming these, and it's obvious which spoon head goes with which bottle ...
11
votes
1answer
2k views

How do you pitch additional yeast for bottling?

This is a follow on to my other question about when you would need to pitch additional yeast for bottle conditioning. Assuming you know that you need to pitch more yeast before bottling to ensure ...
5
votes
3answers
223 views

Where did the hops go?

A few weeks ago, I pulled some of an IPA I was making and force carbonated it so my friend and I could try some. While it was not the bitterest I have tasted, it was definitely an IPA. I bottled the ...
4
votes
1answer
346 views

Modifying flavors during bottling?

Almost two weeks since brew day, hydrometer with the same reading everyday so I guess Sunday will be the bottling day. I've tried a bit of the beer after taking out some for measurement purposes. ...
16
votes
4answers
1k views

What happens in the bottle?

I often drink a bottle 2 or 3 days after bottling, and then often every day or 2 after that, and it's sometimes quite amazing to see those "rough edges" getting smoothed out. Can someone explain what ...
8
votes
2answers
3k views

How to troubleshoot flat beer?

Since I started brewing in January, every single batch (6 so far) has come out flat. I've had a couple come good after a few months in the back of the garage but for the most part, it's all flat. At ...
9
votes
3answers
2k views

High-gravity beer stored too cold to carbonate during bottle conditioning. How can I carbonate this beer?

I made a strong scotch ale. Bottled it up, 2 weeks later no carbonation. Is there a way to save this batch? OG 1.095, Used Safale US-05, 2 weeks in primary, 6 weeks in secondary, FG 1.030, I ...
3
votes
2answers
344 views

Yeasty Tasting Pale Ale

This is already after the fact, since the batch has been consumed but... My pale ale that I made had quite a 'yeasty' taste. It still wasn't bad, though I would have preferred it to be a bit milder. ...
7
votes
2answers
729 views

Whoops, I over-primed. Anything I can do?

I brewed a small batch, and referred to the Nomograph for Determining Ammount of Priming Suger for 5 US Gallons in Brewing Classic Styles. I wanted to carb to 2.25 vol.s at 70 degrees so I decided ...
5
votes
1answer
674 views

Can you can homebrew?

Does anyone know of a company that sells canning equipment that's not outrageously expensive? I'd love to be able to can my homebrew
2
votes
2answers
964 views

Is there a problem if one forgets to sanitize caps?

I bottle about a third of my batches in longnecks with crown caps. On my most recent brew (that's carbing up now) I forgot to sanitize the caps. Didn't realize this until I had bottled everything ...
9
votes
3answers
1k views

Over-carbonating in the bottle

I've had a few batches get a little too carbonated in the bottle. Currently, I have a delicious stout that fills two glasses on pour, and needs some time to settle down. That is, of course, if you ...
6
votes
2answers
3k views

Lager bottle conditioning temperature

After adding priming sugar and bottling a lager, does the temperature need to be raised (if so, for how long) to ensure carbonation?
11
votes
1answer
3k views

When is it necessary to pitch fresh yeast for bottle conditioning?

I've read that you can leave an ale to secondary for months and enough yeast will remain in suspension that you won't need to pitch additional yeast when bottling. But are there times when you do ...
6
votes
1answer
236 views

Priming still possible after bottling

I must have been really lucky with my yeasts so far but usually my beers turned out nicely carbonated without any priming. The last batch though is really flat. Is it still possible to prime in the ...
2
votes
1answer
803 views

How much sugar should be used when priming with Brett?

I've read that Brett will consume sugars that other yeast strains cannot. Is this true? I couldn't really find too much information on it. If this is the case, should I be worried about over ...
2
votes
3answers
3k views

Can Star San kill yeast in the secondary carboy?

I've had a little trouble with carbonation after bottle conditioning lately. A few consecutive batches actually. I have started replacing items such as my bottling bucket, hoses and the like. I'm ...
2
votes
2answers
4k views

Ale bottle conditioning temperature

For bottom-fermented beers the conditioning/storage temperature is crucial and supposed to be really low (32F / 0C). Is this the same for top-fermented beers or is conditioning / storage at higher ...
5
votes
3answers
898 views

Can I naturally carbonate a sweet hard lemonade?

I'm thinking of brewing some hard lemonade, and from what I've read, I'll need to neutralize the yeast with sulfites if I want to prevent it from getting too dry. Will I need to force carbonate after ...
7
votes
2answers
1k views

My beer tastes like green apples.

I brewed a blonde ale with extract a little over a month ago. I fermented in primary for three weeks and have been bottle-conditioning for two weeks. I didn't take an OG, but the final gravity ...
5
votes
3answers
4k views

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 ...
4
votes
2answers
788 views

How can I prime for bottle conditioning without oxidizing the beer?

I'm probably being too paranoid here, but what's the best way to make sure the priming sugar (I tend to use corn sugar boiled in a few cups of water for 5 minutes and then cooled) is thoroughly mixed ...