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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Flat beer. Not enough priming sugar?

I'm new to this blog and brewing. Recently i put down my first Coopers Real Ale. All went well, great flavor but flat to very slight carbonation in bottles. 1.5 tsp in 1250ml and .5 tsp in 750ml ...
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1answer
1k views

bottles not fermented after 3 weeks of conditioning. Good or bad?

It's been three weeks, and my impatience has had me crack one bottle on days 7, 14, and now 20. There's no carbonation in these bottles, and it doesn't appear to be getting any better over the weeks. ...
4
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2answers
447 views

Why does my witbier stink?

I've searched far and wide and can't find a good answer. Seems to be a lot of talk about the sulphur smell I noticed during fermentation, but this is a bit different. Brewed this masterpiece up and ...
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2answers
649 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 ...
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1answer
311 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 ...
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1answer
776 views

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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2answers
212 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 ...
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1answer
248 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 ...
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4answers
16k views

Why is there so much foam when I open the bottle?

I have a batch of beer, fermented and then bottled. When I open the bottle, there is a lot of foam and it flows out of the bottle for a while. What could cause this? I assume it's too much CO2 and ...
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4answers
6k views

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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1answer
739 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 my ...
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3answers
544 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 ...
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1answer
513 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 ...
3
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1answer
1k 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
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1answer
919 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. ...
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1answer
315 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 ...
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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
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3answers
437 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 ...
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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? ...
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2answers
144 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 ...
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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 ...
3
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2answers
596 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 ...
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1answer
428 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 ...
3
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1answer
740 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 ...
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5answers
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 ...
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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 ...
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1answer
1k views

How long should I leave my wheat beer in bottles before opening

So far the beer has been in primary fermentation for 11 days, and in bottles now for 4 days. When would you expect the beer would hit optimum flavor and when will it be drinkable/pleasant? Thanks.
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0answers
596 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 ...
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3answers
2k 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 ...
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1answer
219 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. I'...
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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 ...
5
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3answers
248 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 ...
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1answer
393 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
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 ...
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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 ...
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7answers
8k views

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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8answers
14k views

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 ...
3
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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 ...
3
votes
2answers
370 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. ...
15
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3answers
12k views

How long will bottled beer last?

How long will bottled beer last without refrigeration?
7
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2answers
912 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 3....
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6answers
20k views

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 ...
5
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1answer
871 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
1k 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 ...
7
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7answers
8k 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 ...
5
votes
3answers
986 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
13k views

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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3answers
1k 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
3k 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 ...
7
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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 ...