New answers tagged bottle-conditioning
Beer was "mild" when young and "stale" when old. Stale bread is "bad" but stale beer used to be regarded as good. It still is but we don't call it stale ("stood ale"?) any more - we call it bottle conditioned and it fetches a premium. One local brewery released a batch of bottles over 2 years old that it found at the back of the warehouse. It was very short ...
I have never had problems adding dextrose or sucrose directly in powder form to bottles. It can be messy but I have not found it to cause "bad bottled beer". Obviously I have never used any "suspect"/old/discoloured sugar so I don't know if they cause problems. I would tend to recommend dissolving the priming sugar in boiled water, adding it to a suitable ...
I just drank a bottle of Barley Wine that I bottled on July 2, 1993! It still had carbonation; no bad flavors; grains forward, hops subdued. I've lost all the records of what and how it was brewed, how long it sat in primary and secondary etc., but I wish I had some more hiding in the back of the fridge.
I leave my brews on the yeast for 14 days then rack off the trub into a clean container. I leave it there for up to ten days more (but usually 4-5) to clear more fully. Then I pour it on the priming sugar in solution and bottle. So one can leave the brew for some time and it will still bottle condition correctly. I have left a lager for 6-8 weeks and then ...
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