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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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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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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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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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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Beer Bottle vs. Can Head Space, Carbonation, and Conditioning
I have brewed at least a couple hundred 5-gallon batches of ale over the last 20+ years. For the vast majority of these batches, I have kegged in corny kegs and force carbonated using 30 PSI and ...
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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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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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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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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 ...
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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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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 ...
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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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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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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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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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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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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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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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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 in ...
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Is Fermentation without airlock possible in bottle?
I added sugar and bread yeast to a bottle(plastic bottle) of juice and it's about 3 days that it's fermentation process got started and I can see a lot of bubbles are coming up.
Now the bottle is ...
