0
votes
2answers
31 views

Maturation temperature (when SG stabilizes)

Some guys recommend to increase the temperature once the fermentation finished, and so, "start" the maturation in a higher temperature. Others say the inverse, to reduce the temperature. I already ...
5
votes
2answers
369 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 ...
0
votes
0answers
34 views

Do I need a second vessel for conditioning/seconary fermentation of an ale? [duplicate]

I'm looking to brew my 1st batch, and trying to determine if I need to buy a carboy. From what I've read it looks like having using a second vessel for the conditioning phase increases the risk of ...
2
votes
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 ...
3
votes
2answers
345 views

What is the benefit of long fermentations/leaving beer on yeast for weeks?

I know the 'general' answers: "it allows the yeast to 'clean up' compounds", "it allows the beer to 'condition'", "it allows the flavors to come together", none of which I am satisfied with. My ...
2
votes
2answers
2k views

Premature Kegging - leave batch in keg or rack to carboy?

I kegged a batch of hefeweizen on Sunday morning and force carbonated. My all-grain recipe was a combination of several that I found online, but largely an original creation. The plan was to leave the ...
11
votes
6answers
5k views

Alternatives for priming sugar

If you happen to be out of priming sugar, but really want to bottle your beer, what are the alternatives? Let's assume a 5 gallon batch that's fully fermented - call it 1.010-1.014.