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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How long should a carbonated bottle be refridgerated 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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2answers
37 views

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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59 views

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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77 views

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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0answers
28 views

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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30 views

wlp565 minimum time to bottle condition?

I'm fully prepped for wlp565 to stall out, but this question is about bottle conditioning with wlp565. what have been your minimum conditioning times to hit your desired CO2 level using wlp565? ...
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1answer
52 views

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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173 views

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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66 views

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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1k views

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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205 views

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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179 views

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 ...
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3answers
194 views

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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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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3answers
653 views

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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1answer
265 views

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. ...
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1answer
251 views

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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5k 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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2answers
1k views

After a beer reaches it's 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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3answers
4k 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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216 views

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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3answers
229 views

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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6answers
9k 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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4answers
894 views

Do I Always need to add Sugar when bottling?

I'm doing my second brew after great success with the well documented Brooklyn Brewshop Everyday IPA. This time is the exact opposite, random recipe and random grains. I went to a brew shop and had ...
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2answers
294 views

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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1answer
232 views

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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717 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 ...
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169 views

Longer time on yeast for a bigger beer?

I ferment all my beers single stage in a glass carboy immersed in a water bath to maintain temperature. This is the first time I've made a bigger beer (this one started at 1.080) on this system. I ...
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1answer
240 views

Testing Bottling Carbonation

So, I bottled 6 days ago. I'm a little impatient, and want to see how my carbonation is going. What can I expect if I pop one open today? I haven't noticed any difference in the beer in the bottle, ...
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1answer
118 views

What is Disgorging or Dégorgement?

What is Disgorging and how is it performed on fizzy wine? I have heard it is a part of the process to make champagne.
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2answers
721 views

Cold Crashing in the bottle?

Is it possible or advantageous to cold crash after bottling? I am aftaid if I cold crash for 2-3 weeks before I bottle that all the yeast will settle out and I wont have any to provide carbonation ...
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7answers
5k 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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3answers
210 views

Is this a sign of improper carbonation or improper bottling?

This is a story of two very different pours from the same batch. TL;DR: the first bottle was foamy and very carbonated, the second was normal, but the first bottle went flat and was cloudy, while the ...
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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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2answers
273 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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3answers
475 views

Lagering (Secondary to Bottling to Lagering)

So I recently bottled a pilsner recipe after a drop from 1.061 to 1.011 specific gravity (over 6% ABV potential), and my recipe instructions called for 7-10 days at room temperature (since they've ...
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1answer
219 views

Using juice as bottling sugar

So, I have brewed a big batch of kombucha. Normally, the original gravity is 1.020. But this time, I created a 1.016 batch. After nine days, the gravity went to 1.014 and the pH to 3.4. The ...
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3answers
3k views

Over carbonated what went wrong? Detailed

I realize this question has been asked a few times, however, I'm curious as to where I specifically went wrong with my batch. I can't seem to pin point it. I brewed a batch of IPA that tasted amazing ...
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2answers
2k views

Does temperature during bottle conditioning effect the flavour?

I made a Weis beer and my primary fermentation temp was 19C. After 2 weeks I mixed priming sugar into my beer and bottled it. I then conditioned the bottles for a week at 21C. I know when in primary ...
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1answer
683 views

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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1answer
135 views

Does Low-Attenuated Wort due to Low Temperature have a Higher Propensity to Bottle-Bomb while Bottle Conditioning at a Higher Temperature?

I bottle condition underwater with frozen water bottles to keep the temperature down. I probably bottle conditioned my last batch of beer beneath 60*F, and it didn't carbonate all that well, or at ...
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4answers
9k 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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2answers
252 views

Refrigerated bottles when they were not finished bottle conditioning

I had three more days of bottle-conditioning to go on one batch of beer, yet I accidentally put them all in the refrigerator instead of a different batch that was finished. Can I just pull them out ...
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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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2k views

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
591 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 ...
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1answer
915 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. ...
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2answers
511 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
286 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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3answers
8k views