New answers tagged bottle-conditioning
1
The three major factors that affect shelf life are sanitation, oxidation, and storage conditions.
Make sure everything is sanitized post-boil. If you need to touch a hose, wash your hands with anti-bacterial soap, etc. Fermenters, bottles, racking canes, tubing, caps -- everything should be sanitized immediately prior to use. A minor infection might not ...
0
Without more description from you, I can make a few guesses. The sourness could be that you have a low level infection that becomes worse as the beer ages. Off aroma covers a lot of territory. Again, it could be infection but it could also be something like oxidation. Both of these are possible even if the beer is refrigerated. Unless you can give us a ...
2
One week is Usually enough time to finish carbonating, however I've found that you get much better results if you wait at least two weeks.
Bottle bombs are typically the result of one of three things
Incomplete Fermentation
Infection
Too much bottling sugar
If you made sure fermentation was complete, had no signs of infection and made sure you used the ...
9
The caps are not perfectly smooth - they contain nucleation points, imperfections or dirt along the surface, where a bubble could form (similar to how boils are formed at nucleation points when heating water). As the cold water heats up, dissolved gasses are forced out of solution. Some of this gas dissipates, but some of it will attach to the nucleation ...
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