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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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Storage Temperature

My primary fermentation and bottle conditioning temperatures are well controlled in a brewing fridge. Once bottles are conditioned / carbonation cycle complete I move them to crates which I store in ...
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If I filter beer, then slightly reintroduce sediment, will I still get lots of sediment in bottle conditioning?

I understand that if I filter my beer I will have a clear, sediment-free flat beer which will not carbonate with bottle conditioning. If I reintroduce a tiny amount of the sediment back into the ...
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Bottled a Belgian ale not carbonating

I used white labs abbey ale yeast - fermentation went well and flocculated quite a bit. I then bottled straight from primary. I noticed that not a lot of yeast went into the bottles which hasn't ...
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Can I increase the carbonation of already-bottled beer?

I just made my first ever batch of beer, and it turned out great! The only thing is that my priming sugar calculation was slightly under what it should have been. I added 1/4 cup honey to a (finished ...
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Bottle Bombs or Paranoia

I am concerned I may overpressurize my bottles. I cold crashed the beer (my first time cold crashing) and never brought it back to room temp before bottling. I used an online calculator to calculate ...
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Is it necessary to condition if kegging in Cornelius with CO2?

I finished lagering and my recipe/ method says after lagering until desired clarity is reached then bottle and add required amount of sugar and condition at room temperature for at least a week. I’m ...
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Is top-fermenting yeast more prone to building undesired byproducts during bottle fermentation than bottom-fermenting yeast?

Recently I finished my 6th batch of beer, the first top-fermenting one (wheat beer). The yeast is from a commercial brewery nearby, so I don't know its exact type. Usually my bottle fermentation takes ...
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I don't have a cellar. How should I store my beer?

I live in a 2 up 2 down house, with no cellar, quite draughty windows, and electric storage heaters (these turn on at midnight and begin to "store" heat which in theory is then released through the ...
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Secondary fermentation temperature after priming for lager

I am trying my first batch of lager with Munich malted barley cascade hops. I pitched the lager yeast at a relatively high temp around 25°C. I had oxigenated my wort as it cooled in the boil kettle ...
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Beer gushing at day 5 of bottling: Bottle bombs?

I bottle my beer 5 days ago, and today I just opened for a test purpose, and it gushed. It is an Ale, and instructions say I should keep it in a warm place 2 weeks before putting to cool place. ...
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Cidery or wine flavor after bottle conditioning ale

I’ve done a few batches using Safale F2 in combination with dextrose for bottle conditioning. They all came out tasting sour after 2,5 weeks, like I image young sparkling wine would taste. Now it’s do ...
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Best yeast for bottle conditioning

I’ve used Safale F-2 and sometimes CBC-1 for bottle conditioning with good results. Doing so, flavour impact has been minimal. It also drops its dead clear once bottle fermentation is mostly done. It ...
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First time brewing with Mr. Beer

First attempt at home brew. Not sure what to look for. My brewing time line so far is: 28 days in fermenter tank. Bottled at room temp for 36 days. Put in fridge yesterday, 24 hours refrigerated ...
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Unexpected flavours after bottle conditioning

Been brewing beer for a few years. In my experience, bottle conditioning introduces unintentional flavours. It makes it very hard to make anything lighter than an IPA, IIPA and barley wine. The ...
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Conditioning and storing beer at temperatures around -5°C

I am bottle-conditioning and storing beer in a storage room with temperatures reaching as low as -5°C (significantly below the freezing temperature of water). There are few sudden changes in ...
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Temperature fluctuations during carbonation/conditioning

I bottled my beer yesterday and based on some research I decided to place it near heater to keep warm temps, I got the one for this specific reason. The thing is that the heater is pretty old and it ...
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Same priming sugar when using larger bottles?

Been brewing & bottling for almost 5 years and never stumbled upon this. This year's Christmas beer is going in 22 oz bottles. Do I use the same amount of priming sugar for the batch?
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Inconsistent Gas Levels

I've come across a peculiar issue with my latest brew. After fermenting I bottle condition and use Coopers Carbonation drops for consistency (and because of laziness). Normally all is well but in ...
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Fixing an underprimed imperial stout

I brewed the stout of my dreams back on Monday the 7th of August. It's a 9.5% imperial which hits all my buttons. I then bottled it on the 24th of August, adding the appropriate amount of sugar to the ...
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30° Celsius bottle conditioning. How bad is it?

I have a problem my house is getting super hot during the summer, cannot find cool place to store my beer. I made a little insulated chamber but I seem not working at all. Recently I brewed an ale and ...
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How much yeast to add for bottle conditioning

Most of the time, adding yeast at bottling time is not necessary since enough healthy yeast remain in suspension to consume the priming sugar. But in cases where the existing yeast might not be ...
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Great taste up to a month then rapidly deteriorates

Brewed various bottle conditioned ales all with the same fault. They taste great at bottling and get better for about 3 weeks to a month, during this period they actually taste fantastic; then they ...
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Sugar at the bottom still

I've made a lager which is now all bottled. I put half a teaspoon of brewing sugar in to the bottle once the lager was in the bottles. When I looked at the lager the day after I noticed that there is ...
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Carbonation in bottles

Well I've bottled my Coopers Amber Ale, about 4 weeks ago, with: 600g Malt 200g Dextrose 200g Corn Syrup Powder In the last few days, I've noticed a few bottles (PET) have fizzed out some of the ...
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PET Bottle shelf life

I have my first brew now in the primary and fermenting away for approaching 48 hours now. I plan to leave it there for 3 weeks rather than risk amateur mistakes for the small benefits secondary ...
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should i re-rack my beer?

I recently brewed a milk stout from an LME kit, which I racked into a secondary on New Year's Day. After 2 weeks of no fermentation, I checked the final gravity, and found it rested at 0.030, which ...
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How can I contain unexpected bottle bombs

It's best to follow proper procedure to avoid bottle bombs, but sometimes the unexpected occurs. Is there a good way to store bottles that would contain an unexpected bomb? I'd like to avoid the ...
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Bottling Bucket - really necessary?

Pretty new to the home brew scene and about to have my first attempt at extract brewing next week. I have spend a lot of time reading up, but openly admit I may have glossed over some aspects. ...
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Adding yeast for bottle carbonation

I have made 3 batches of cider (two 3-gallon and one 5-gallon) this year and now it is clear and ready. It was racked twice, so now it has no sediment (and possibly no yeast). I was at first planning ...
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Does homebrewed beer have a “Golden Age”?

In August I brewed my very first batch ever, an Amber Ale from Brewer's Best (kit). Six weeks later, I opened up the first bottle and was astonished - it tasted pretty darned good! Over the course of ...
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Reduce sediment in bottle for IPA

I have just started a kit based IPA, but am experimenting with my own hops. I have been reading about reducing the amount of sediment, as the ciders i have made recently, have had about 5 - 6mm of ...
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Laboratory Scale beer Production for Microbiology and sensory evaluation

What is the easiest and best way make opaque beer in the lab? The beer has to be made in such a way that it will be able to be tasted. Besides using hops what other alternatives could I use for me ...
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Priming sugar quantities for Weissbier

I've just primed 4.5L of weissbier with 38g of demerara sugar (the only I had around) and bottled it. According to beersmith's calculator that's what I should add to achieve 3.8 volumes of Co2. After ...
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Brett aged beer - bottling?

I brewed an APA last year, and decided to keep a gallon or so aside and pitch some brett into it. 9 months later, I bottled it with a carbination drop, and a week later (I'm impatient OK?) there's ...
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Off flavours from unsanitized priming sugar

Quick question for the group: Will unsanitized priming tablets/sugar likely/surely cause off flavours after bottle conditioning - especially, a wet/slightly moldy towel aroma? I've been experiencing ...
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How long can something be left on the lees before needing to add more yeast if intending to bottle condition?

I have a mead that I plan on bottle conditioning. With beer, due to the short turn-around time, you can usually just rack onto some priming sugar and bottle, and the remaining yeast will eat the sugar....
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How long to chill bottles before carbonation is equilibrated?

When bottle conditioning, it seems (though I haven't done anything scientific enough to know for sure) that I get varying amounts of carbonation depending on how long I refrigerate the beer before ...
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Not quite at FG with an extract batch after two and a half weeks… Safe to bottle?

It's a simple US-05 extract batch. OG was 1.063 and I'm currently on 1.016 where projected FG was 1.012. Gravity has been stable for three days. It's also absolutely delicious so I'd gladly bottle it ...
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Is this cider recipe I made ok?

The following is a cider recipe I made, slightly tweaking a previous one I had. Just curious if this will produce a drink that is safe to drink and won't explode as a bottle bomb or any other crazy ...
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Bottling hard cider

I made Hard Cider by essentially adding a packet of active dry yeast to a little less than a gallon of apple cider and some water with sugar that I boiled. One week later (today) I boiled one cup of ...
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Why are some of my batches too sweet in the bottle, and can I rescue them?

I've had pretty good success brewing kits generally, but towards the end of last year I went on a mission brewing a few batches in fairly rapid succession. Unfortunately for me, most of the resultant ...
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Bottle Conditioning Lager with Priming Sugar and/or Yeast

I've completed diacetyl rest and transferred to secondary 5 gallon carboy for lagering (say 3-5 weeks). After a few weeks lagering, I anticipate bottling but am curious how adding the priming sugar is ...
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“Krausening” to increase IBU at bottling

I have a batch fermenting that I was planning to dry-hop but decided I wanted to actually increase the bitterness. I was thinking of doing the following process based on this answer which I think ...
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FG of bottled condition beer lower than FG of fermented beer

I brewed a session stout about 4 months ago, and left it in the fermentor for two weeks. The FG was 1.012 one week in, and I checked every few days until 2 weeks in, and the FG remained at 1.012. I ...
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Experimenting with primary-only and primary-secondary fermentation

We have a batch of beer that has been in primary for about a week and we are getting ready to rack to a secondary fermenter. We want to experiment with the difference between doing primary only and ...
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Force-carbonation of unfiltered beer?

It seems that bottle-conditioning is very standard in home-brewing. I have found some reference to force-carbonation of beer but at a glance I assume it is really only done commercially with filtered ...
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Is there any way to make a bottle-fermented beer/cider sweeter?

If you are bottling still, or force carbonating, you can presumably kill the yeast and then add sugar/syrup/honey/fruit juice to sweeten (though I don't know how). But if you are bottle-fermenting ...
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Bottle Conditioning with Saison Yeast - Any adjustments to priming sugar necessary?

I have 6 Saisons brewing, three using Wyeast 3711 French Saison and three using Wyeast 3724 Belgian Saison. The final gravities on these have been my lowest ever for any batch of beer. The 3711's ...
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Bottle conditioning / carbonation temperature

Yesterday i bottled my first brew. I put the bottles in a box in my room. There is a thermometer inside the box, it reads 25°C. I've read before that the it should be in 18°C - 24°C range. Will 25°C ...
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Bitter still flat after 2 weeks of bottle conditioning

I made a coopers english bitter kit but let it ferment for 3 weeks in the FV and then bottled it. Its been in the bottle 2 weeks at 20 degrees C yet still feels flat. When I poured it there were a lot ...