The change in characteristics and carbonation of beer due to the presence of live yeast in the bottle.

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309 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. ...
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4answers
971 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 ...
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2answers
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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 ...
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7answers
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Expect the Unexpected: How can I prepare for bottle-bombs?

Just had my first explosion last night. Very disheartening to discover a 22oz bottle spread all over the basement floor with little tiny shards of glass splattered everywhere. I remember overfilling ...
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6answers
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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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7answers
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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 ...
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2answers
295 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. ...
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3answers
5k views

How long will bottled beer last?

How long will bottled beer last without refrigeration?
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2answers
535 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 ...
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5answers
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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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1answer
515 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
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2answers
679 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 ...
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7answers
4k views

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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3answers
744 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 ...
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6answers
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Is there anyway to tell if a glass bottle of beer is carbonated without opening it?

It would be great if I didn't have to ruin a bottle of beer by opening it to test to see if it carbonated. Is there any way to tell?
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votes
3answers
791 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 ...
9
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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 ...
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2answers
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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 ...
4
votes
2answers
702 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 ...
8
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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 ...
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3answers
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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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3answers
2k 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
1answer
638 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 ...
6
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1answer
225 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 ...
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2answers
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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 ...
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3answers
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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 ...
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7answers
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Can I condition in growlers?

I read up a decent amount on conditioning in growlers before attempting it. I wanted to share my experience and see if others had had similar experiences. The thinking, of course, is to minimize ...
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1answer
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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 ...
11
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1answer
2k 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
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2answers
2k 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?
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3answers
664 views

Storing bottle conditioned beers and carbonation.

I store all my beer at 55 degrees. 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 carbonated ...